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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.

Chicken Quinoa Salad with Craisins® and Poppy Seed Dressing
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
- 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.
- Shred the chicken (you can use whatever method you like, but I like to put my chicken in my stand mixer to shred it).
- 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.
- 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).
Amanda Elizabeth says
That seriously looks so good and such a healthy recipe!
Jenna Owens (@aSavoryFeast) says
It’s super healthy and delicious, too!
Hannah Olson says
Yummy! Looks great! 🙂
Jenna Owens (@aSavoryFeast) says
Thanks, Hannah! This salad was so good.
David @ Spicedblog says
This salad looks delicious! We’ve been on a serious salad kick around here lately, so I’m definitely adding this one to the list. Thanks for sharing! #client
Jenna Owens (@aSavoryFeast) says
Thanks, David! I love making quinoa salads because they are so filling.
Kati says
I think you just solved my “Wha’s for dinner” problem 🙂
Jenna Owens (@aSavoryFeast) says
Yay! Let me know what you think.
Jenna Owens (@aSavoryFeast) says
Thanks for stopping by Karren!