Grape, Fennel, Chicken, and Quinoa Salad

Recipe

Salad
Grape, Fennel, Chicken, and Quinoa Salad

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User Rating

5 out of 5 stars
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2 ratings

Recipe Data

4
Servings
10min
Prep
40min
Total

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    Description

    Serve this salad warm or cold for an easy weeknight dinner.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ⅓ c. Hy-Vee Select tricolored quinoa , uncooked
    2 tsp. lemon zest
    ¼ c. fresh lemon juice
    1 tsp. Hy-Vee honey
    1 tsp. Hy-Vee salt
    ¼ tsp. Hy-Vee ground black pepper
    2 tbsp. Gustare Vita olive oil
    4 c. red Swiss chard
    12 oz. Hy-Vee cooked rotisserie chicken breast, sliced
    1 ⅓ c. red, green, and/or black grapes, halved
    ½ fennel bulb, thinly sliced
    ⅓ c. Hy-Vee chopped walnuts, toasted
    Fennel fronds, for garnish

    Things To Grab

    • Medium saucepan with lid
    • Small bowl

    Directions

    1. Prepare quinoa according to package directions. Cool. Whisk together lemon zest and juice, honey, salt, and pepper for vinaigrette. Slowly whisk in olive oil; set aside.

    2. Arrange red chard, quinoa, and chicken on four serving plates. Top each with grapes, sliced fennel, and walnuts. Serve with vinaigrette. If desired, garnish with fennel fronds.

    Nutrition facts

    Servings

    400 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 55mg
    • Sodium: 340mg
    • Total Carbohydrates: 26g
    • Protein: 23g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 10%