Quinoa salad with roast chicken and mango

By Julie Van Rosendaal on June 14, 2013
A cold roast chicken from the deli is delicious in this light yet filling salad. It’s wilt-resistant and perfect for picnicking.


1 cup quinoa, rinsed in a fine sieve
1 celery stalk, diced
1 ripe mango, peeled and diced
1–2 cups (250–500 ml) chopped roasted chicken
1/2 cup (125 ml) roughly chopped fl atleaf parsley
1/2 cup (125 ml) crumbled soft goat cheese or feta (about 4 oz)
1/3 cup (85 ml) sliced or slivered almonds, toasted


1/3 cup (60 ml) canola or olive oil
3 tbsp (45 ml) lime juice or rice vinegar
1 tsp (5 ml) brown sugar or honey
1/4 tsp (1 ml) curry powder


1. Rinse the quinoa in a fine sieve and cook it in a large saucepan of boiling water for 12–14 minutes, until just tender and the germ separates, making a little curly Q. Drain well in a fine sieve, then return to the pot (off the heat, but still warm). Cover with a tea towel and lid and set aside for 5 minutes; the quinoa will finish steaming, and the towel will absorb any excess moisture. Transfer to a bowl and set aside until completely cooled.

2. Add the celery, mango, chicken and parsley; toss to combine. Top with goat cheese or feta and almonds. In a small bowl or jar, whisk or shake together the oil, lime juice, brown sugar and curry powder; drizzle over the salad.

Serves 6.

Per serving (made with goat cheese):

329 calories, 16.9 g fat (4.1 g saturated fat, 8.6 g monounsaturated fat, 4.2 g polyunsaturated fat), 26 g carbohydrate, 41 mg cholesterol, 17 g protein, 3.5 g fibre.

Originally published in ParentsCanada magazine, July 2013.

By Julie Van Rosendaal | June 14, 2013

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