This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BetterWithCraisins #CollectiveBias

It’s been too long since I shared a new quinoa salad recipe! But don’t worry, I’m fixing that today with this refreshing, delicious Chicken Quinoa Salad with Craisins® Dried Cranberries and Poppy Seed Dressing.

Quinoa salads are a favorite of mine. They are incredibly versatile, since you can add all sorts of things and create any flavor you like. They are also perfect for an all-in-one meal since you have your veggies, meat and more.

For this colorful salad, I used Craisins® Fruit Clusters Cranberry Almond to add a bit of crunch and sweetness. I also added some Crasins® Dried Cranberries Reduced Sugar for a finishing touch of color.

I picked up the ingredients for this recipe at Walmart. All of the Craisins® products can be found in the dried fruit aisle. There are so many varieties and flavors of Craisins®, it was hard to decide which one to use!

Both of these products worked great in this salad and added a lot of flavor and texture. I’ve also been enjoying having them on hand for snacking! 1/4 cup of Craisins® provides a 1/2 cup serving of fruit, so it’s great to munch on.

Keep things light for dinner tonight with this delicious salad! It makes great leftovers for lunch the next day, too.

This super easy, refreshing quinoa salad recipe is coming to the blog next week! It’s made with Crasins! #sp

A video posted by Jenna @ A Savory Feast (@asavoryfeast) on Jan 6, 2016 at 1:58pm PST

Continue to Content

Chicken Quinoa Salad with Craisins® and Poppy Seed Dressing

Print

Ingredients

• 1 cup quinoa, cooked
• 1 lb boneless chicken
• Salt, Pepper, Garlic Powder and Onion Powder (a couple shakes of each)
• 1 large head of romaine lettuce, shredded
• 1 cup Craisins® Fruit Clusters Cranberry Almond
• 1/2 cup Craisins® Dried Cranberries, I used Reduced Sugar
• 1/2 cup poppy seed salad dressing

Instructions

1. Place the boneless chicken in a pot and fill to just above the chicken with water. Add salt, pepper, garlic powder and onion powder. Bring to a boil. Lower the heat to medium high and cook, covered, for 15 minutes or until the chicken is done.
2. Shred the chicken (you can use whatever method you like, but I like to put my chicken in my stand mixer to shred it).
3. In a large bowl, layer the quinoa, shredded chicken, lettuce, Craisins® Fruit Clusters and Craisins® Dried Cranberries. Add a little bit of the dressing at a time, stirring to coat.
4. Refrigerate the salad for about an hour and serve cold (If you are planning to wait longer to eat the salad, reserve the Craisins® Fruit Clusters and add them before serving so they don't get soggy).

Did you make this recipe?

Please leave a comment below and rate the recipe to let us know what you thought! You can also share a photo on Instagram and tag us @asavoryfeast and hashtag #asavoryfeast.