Tarragon-Chicken Quinoa Salad

HP-tarragon (1)

Lots of herbs can go well with chicken, but there is something special about tarragon—it brings forth that tanginess combined with the chicken. Yum, yum, enliven your taste buds!

  • 1 cup uncooked quinoa
  • 2 cups water
  • Creamy Apple Dressing (below)
  • 2 cups pulled rotisseries chicken
  • 2 cups halved red seedless grapes
  • ½ tsp salt
  1. Place quinoa in a fine sieve. Rinse quinoa under cold water until water runs clear; drain well.
  2. Combine quinoa and 2 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until grains are translucent and the germ has spiralled out from each grain.
  3. While quinoa cooks, prepare Creamy Apple Dressing.
  4. Rinse quinoa under cold water until cool; drain well.
  5. Place quinoa chicken and grapes in a large bowl. Combine Creamy Apple Dressing and salt, stirring with a whisk; add to quinoa mixture, tossing until coated. Serve immediately or cover and refrigerate until thoroughly chilled.

Creamy Apple Dressing

  • ½ cup plain low-fat Greek yogurt
  • 1 Granny Smith apple, cored and quartered.
  • 1 tablespoon olive oil
  • 1 teaspoon fresh tarragon
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  1. Place all ingredients in a blender; process for 1 minute or until the apple is pureed.
  2. Cover and chill until ready to serve.

Source: “Cooking Light – Fresh Food Superfast” page 118

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