Sweet Curried Chicken and Quinoa Salad

Gin Acosta


Delicious as a cool summer supper salad, but yummy all year 'round.

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Stove Top


3/4 c
1/3 c
mayonnaise (or more to taste)
1/3 c
lite sour cream (or more to taste)
1 tsp
sugar (or more to taste)
3 tsp
curry powder
1 tsp
ground cumin
1 tsp
salt (or more to taste)
1 1/2 c
thinly sliced celery
1/3 c
minced green onions
1/3 c
golden raisins ( or more to your liking)
baby spinach leaves
5 c
baked and cut up chicken breast

Directions Step-By-Step

Bring water to a boil in saucepan over high heat. Stir in quinoa, reduce heat to med-low, cover and simmer 15-18 minutes or until most liquid is absorbed. Place in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid.

Combine mayonnaise, sour cream, sugar, curry, cumin and salt. Stir until well blended. Stir in celery, onions and raisins.

Add chicken, almonds and quinoa. Toss and let stand 10 minutes to absorb flavors and allow quinoa to turn yellow slightly.

Serve on bed of fresh spinach leaves.

Serves 6

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy