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Quinoa Chicken Salad

Prep Time
Total Time

6 servings, 1 cup each

Toasted quinoa and walnuts lend a lovely nutty flavor to this simple-to-make chicken salad. Serve immediately or refrigerate for up to 4 days.

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Make It

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  • Cook quinoa in large saucepan filled with boiling salted water 10 to 12 minutes or until tender; drain. Let stand 10 minutes. Transfer to large bowl.
  • Add remaining ingredients; mix lightly.
  • Serve immediately or cover and refrigerate up to 4 days.

Special Equipment Needed

How to Toast Quinoa

Toasting adds a deeper flavor and crunchier texture to quinoa. After rinsing quinoa, drain well. Heat a large nonstick skillet on medium-high heat. Add drained quinoa. Cook until quinoa dries out and becomes golden brown, stirring frequently. Remove from heat. Transfer to bowl and continue as directed.


Prepare as directed, using KRAFT Lite House Italian Dressing.


  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
Calories 300
Total fat 16g
Saturated fat 2g
Cholesterol 20mg
Sodium 420mg
Carbohydrate 29g
Dietary fiber 3g
Sugars 8g
Protein 11g
% Daily Value
Vitamin A 2 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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