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
1/2 cup (125 ml) roughly chopped fl atleaf
1/2 cup (125 ml) crumbled soft goat
cheese or feta (about 4 oz)
1/3 cup (85 ml) sliced or slivered almonds,
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
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.
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
Originally published in ParentsCanada magazine, July 2013.