BBQ Chicken Quinoa Salad with Berries
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: serves 8
Enjoy a cold salad as a summertime entree with this BBQ Chicken Quinoa Salad topped with fresh berries and a strawberry vinaigrette.
For the salad:
  • 2 c. grilled BBQ chicken, cut into 1 inch piece
  • 1 c. truRoots quinoa
  • 2 c. Swanson chicken broth
  • ½ c. strawberries, sliced
  • ⅓ c. raspberries
  • ⅓ c. blueberries
  • ¼ c. red onion, thinly sliced
  • ⅓ c. sharp cheddar cheese, shredded
  • ¼ c. walnuts, roughly chopped
For the strawberry vinaigrette:
  • ¼ c. olive oil
  • ¼ c. red wine vinegar
  • 1 t. Dijon mustard
  • ½ t. salt
  • 6 strawberries, chopped
  • ½ jalapeno, seeded and chopped
  1. In a large saucepan combine the truRoots quinoa and Swanson Chicken broth. Bring to a boil then turn heat on low. Cover and cook for 15 minutes. Remove from heat and cool 5 minutes before fluffing with a fork. Cool completely.
  2. Transfer the cooled quinoa to a large bowl. Add in the strawberries, raspberries, blueberries, red onion, cheddar cheese, and walnuts. Toss to combine.
  3. Add in the BBQ chicken and toss. If desired place a few berries and BBQ chicken pieces on top of the quinoa.
  4. For the vinaigrette, place all ingredients in a food processor. Process until smooth.
  5. Serve the quinoa salad with the vinaigrette on the side.
  6. Any leftovers can be refrigerated up to 3 days.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at