Quinoa Cranberry Pecan Chicken Salad

quinoacranberrychicksaladMy friend Kristin passed this recipe on to me when we first moved to town.   I remember going to a baby shower where she served it and hands down it is the BEST chicken salad I have ever had.  I tweaked it a little for the fall – threw in cranberries for sweetness and a few pecans and quinoa for extra healthiness!  This makes a pretty big batch so invite your girlfriends over and serve it up over a bed of spinach with mimosas:)

4c shredded chicken (I used 8 chicken cutlets, drizzled olive oil, seasoned with salt/pepper and cooked at 350 degrees for 20 min. Use your standing mixer with paddle attachment and place whole cooked chicken breasts in there, put on medium speed and it shreds the chicken for you!)

2c cooked red quinoa (I liked the pretty color but u could use wild rice or other grain)

1c dried cranberries

1c chopped pecans

1c chopped celery


3/4c olive oil

1/2c white wine vinegar

1Tbs dried tarragon

1 tsp salt

1 tsp pepper

Combine shredded chicken, quinoa, cranberries, pecans, and celery.  In separate bowl combine olive oil, white wine vinegar, tarragon, salt and pepper.  Whisk together and pour over chicken salad.  Mix throughout chicken salad and serve over spinach. If I am not serving the salad right away and am refrigerating it,  I also whip up an extra batch of dressing and keep it on hand to drizzle over salad right before I serve!


  1. Sarah Jo says

    This is a fun twist on a great salad–and it could continue to redeem our love/hate relationship with quinoa! Can’t wait to get cooking!


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