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Chicken and Raisin Quinoa Salad

September 1, 2015 - By Sophie Blais

Temps de lecture 1 minute

Preparation time: 15 minutes

Cooking time: 20 minutes

Portions : 4

per portion :

430 calories | 50 g carbohydrates | 23 g proteins | 17 g fat | 6 g fibre



190 ml (3/4 cup) rainbow quinoa

375 ml (1½ cups) low sodium chicken broth

270 g (1½) chicken breasts in cubes

5 ml (1 tsp) olive oil

Salt and pepper to taste

160 g (4 cups) arugula or baby spinach

400 g (2 cups) red grapes, halved

4 leaves of fresh basil, chapped

1 cucumber (300 g), sliced

60 ml (1/4 cup) pecans, chopped

40 g (1/4 cup) red onion, chopped



30 ml (2 tbsp) olive oil

30 ml (2 tbsp) balsamic vinegar

30 ml (2 tbsp) lemon juice

5 ml (1 tsp) maple syrup

5 ml (1 tsp) Dijon mustard

½ clove garlic, minced



  1. Cook the quinoa in the chicken broth according to the instructions on the package. Set aside to cool.
  2. In a non-stick skillet, cook the cubes of chicken in the olive oil for 5 minutes over a medium heat, stirring from time to time. Seasin with salt and pepper. Set aside and let cool.
  3. In a big salad bowl, combine all the salad ingredients.
  4. In a small bowl, whisk together the vinaigrette ingredients.
  5. Pour the vinaigrette over the salad and mix well.

From the recipe book Zero Diet 2!

Chicken and Raisin Quinoa Salad is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2015

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