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Chicken and Quinoa Salad with Dried Mangos 4 Servings ¾ cup quinoa (rinsed and drained) 1 ½ cups water 2 ½ cups cooked chicken meat (cut into 1/2-inch cubes) ¾ cup diced Earthbound Farm Organic Dried Mangos ⅓ cup thinly sliced green onions (scallions) (white and 3 inches of green tops) ¼ cup chopped salted macadamia nuts 1 Tbsp Toasted sesame oil 1 Tbsp tamari or soy sauce 1 Tbsp mirin (Japanese rice wine) (or honey) 1 Tbsp fresh lime juice 1 tsp peeled and finely grated fresh ginger ¼ cup chopped fresh mint Salt and freshly ground black pepper
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Chicken and Quinoa Salad with Dried Mangos

If you're not familiar with quinoa ("keen-wah"), it's time to give it a try. Not only is it a good source of protein, fiber, and iron, but it has a great nutty taste and toothsome texture.

This salad goes together fast if you start with a rotisserie chicken or if you have leftover cooked chicken on hand. We've added dried mangos, macadamia nuts, ginger, lime, and mint to give the salad a tropical Asian twist, but you can substitute other dried fruits and nuts to create your own version.

4 Servings

Ingredients

¾ cup

quinoa (rinsed and drained)

1 ½ cups

water

2 ½ cups

cooked chicken meat (cut into 1/2-inch cubes)

¾ cup

diced Earthbound Farm Organic Dried Mangos

⅓ cup

thinly sliced green onions (scallions) (white and 3 inches of green tops)

¼ cup

chopped salted macadamia nuts

1 Tbsp

Toasted sesame oil

1 Tbsp

tamari or soy sauce

1 Tbsp

mirin (Japanese rice wine) (or honey)

1 Tbsp

fresh lime juice

1 tsp

peeled and finely grated fresh ginger

¼ cup

chopped fresh mint

Salt and freshly ground black pepper

Directions

Place the quinoa and water in a medium-size saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the quinoa has absorbed all the water, 10 to 15 minutes. 

Transfer the quinoa to a large bowl. Add the chicken, mango, scallions, and macadamias, and toss to combine.

In a small bowl, blend the sesame oil, tamari, mirin, lime juice, and ginger. Add to the mixture in the bowl and toss to coat. Stir in the mint, and season to taste with salt and pepper.

Serve at room temperature. If you're not planning to serve the salad immediately, cover and refrigerate for up to 1 day.

 

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