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Quinoa Chicken Salad

  • Prep Time: 20 Minutes (Total time: 32 Minutes)
  • Serving Size: 6
  • 1 cup Quinoa, Rinsed, Toasted
  • 1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips, Chopped
  • 6 Green Onions, Chopped
  • 1 cup Seedless Red Grapes, Halved
  • 1/2 cup PLANTERS Walnut Pieces, Toasted
  • 1/2 cup KRAFT House Italian Dressing
  • COOK quinoa in large saucepan filled with boiling salted water 10 to 12 minutes or until tender; drain. Let stand 10 minutes. Transfer to large bowl.

    ADD remaining ingredients; mix lightly.

    SERVE immediately or cover and refrigerate up to 4 days.

    KRAFT KITCHENS TIPS

    How to Toast Quinoa

    Toasting adds a deeper flavor and crunchier texture to quinoa. After rinsing quinoa, drain well. Heat a large nonstick skillet on medium-high heat. Add drained quinoa. Cook until quinoa dries out and becomes golden brown, stirring frequently. Remove from heat. Transfer to bowl and continue as directed.

    Substitute

    Prepare as directed, using KRAFT Light House Italian Reduced Fat Dressing.

    RECIPE COURTESY OF KRAFT FOODS

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