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Chicken and Raisin Quinoa Salad



Preparation time: 15 minutes

Cooking time: 20 minutes

Portions : 4


  • 1 starch
  • ½ meat and alternatives
  • 2 vegetable
  • 1 fruit
  • 1 fat


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!

Sophie Blais

Sophie has always been passionate about food. She loves creating healthy and tasty dishes, and sharing them. By sharing her recipes, Sophie wants to inspire people to cook with fresh and healthy foods. She also wishes to prove that it is possible to eat healthy without sacrificing taste! All of her recipes and their nutritional value are validated and approved by a nutrition coordinator at Nautilus Plus. Bon appétit!

Chicken and Raisin Quinoa Salad is a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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