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Make a delicious BBQ Chicken Quinoa Salad with Berries for your next summer cookout

BBQ Chicken Quinoa Salad with Berries

Enjoy a cold salad as a summertime entree with this BBQ Chicken Quinoa Salad topped with fresh berries and a strawberry vinaigrette.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Author: Hezzi-D

Ingredients

For the salad:

  • 2 c. grilled BBQ chicken cut into 1 inch piece
  • 1 c. truRoots quinoa
  • 2 c. Swanson chicken broth
  • 1/2 c. strawberries sliced
  • 1/3 c. raspberries
  • 1/3 c. blueberries
  • 1/4 c. red onion thinly sliced
  • 1/3 c. sharp cheddar cheese shredded
  • 1/4 c. walnuts roughly chopped

For the strawberry vinaigrette:

  • 1/4 c. olive oil
  • 1/4 c. red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 6 strawberries chopped
  • 1/2 jalapeno seeded and chopped

Instructions

  • 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.
  • Transfer the cooled quinoa to a large bowl. Add in the strawberries, raspberries, blueberries, red onion, cheddar cheese, and walnuts. Toss to combine.
  • Add in the BBQ chicken and toss. If desired place a few berries and BBQ chicken pieces on top of the quinoa.
  • For the vinaigrette, place all ingredients in a food processor. Process until smooth.
  • Serve the quinoa salad with the vinaigrette on the side.
  • Any leftovers can be refrigerated up to 3 days.

Notes

A Hezzi-D Original Recipe