Toasted quinoa and walnuts lend a lovely nutty flavor to this simple-to-make chicken salad. Serve immediately or refrigerate for up to 4 days.
What You Need
Original recipe yields 6 servings
1 cup quinoa, rinsed, toasted
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame 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 Tuscan House Italian Dressing
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Let's Make It
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.
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.
Prepare as directed, using KRAFT Lite House Italian Dressing.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.