I hate to say this twice in the span of a week…but you really should try this quinoa recipe. It is absolutely delicious and given the fact that it is “chicken salad”, surprisingly low in calories. I made this recipe last week on a massive cooking day, and posted that I had made a curried quinoa and chick’n salad on my Facebook page. I was surprised that not only did I immediately have comments on Facebook asking for the recipe, but I also had numerous emails. I had originally intended to make this a recipe for my next ebook, but given the response I decided that I needed to share now.
The inspiration for this recipe comes from a Curried Chick’n Salad that we found at Whole Foods right after my hubby finished a juice fast. I’m not sure if it was the fact that it had been so long since he’d eaten or if it was really that good, but he’s been talking about it since then. Unfortunately, we’ve only been able to find it one more time so I decided to try to make it myself.
I actually made the recipe last week, and then tweaked it again yesterday. Ahh…the ways I suffer to try to create a better recipe. No one was complaining about having this twice in one week, I can assure you.
I’m sure some of you will notice that there are a couple of ingredients here that you may not have on had. The Hot Mango Chutney gives it a nice hot sweet kick, but if you don’t have it you can leave it off. It can be a little hard to find, but it really isn’t all that expensive. I’ve used currants because I think they are just right in size and texture for this salad. Mine were a little dried out so I actually soaked them in the mayonnaise for about 30 minutes before tossing with everything else. I’m sure raisins would work just fine too!
Lastly, the nutritional information is based on a low-fat vegan mayonnaise (Spectrum Light), which has 35 calories a tablespoon. If you are counting calories, adjust the calorie count accordingly.
- 1 package Gardein Chick’n Scallopini, or chicken of choice (about 1 ¾ cup chopped
- 1 cup cooked quinoa
- ½ cup green onion, finely chopped
- ½ cup celery, finely chopped
- 1/2 cup Black Currants (raisins would work too)
- 2 tbsp Hot Mango Chutney***see note
- ½ cup Mayo of Choice
- 2 tbsp Curry Powder
- 1 tsp Turmeric
- ¼ cup cashews
- Cook Chick’n according to package directions. Allow to cool slightly and chop.
- In a large bowl, combine chick’n, quinoa, green onion, celery, currants and cashews. In a small bowl combine chutney, veganaise, curry powder and tumeric. Salt and pepper to taste. Toss with chicken and quinoa mixture and enjoy!
Carbohydrates 29.6 g, Protein 18.2g, Sodium 574 g, Fiber 5.4g
I realize that mango chutney isn't something everyone has in their kitchen. Although it does add great flavor you can certainly leave it off. The dish stands alone without it. For the curry powder, I used 1 tablespoon of regular curry and 1 tablespoon of hot Muchi curry. You can adjust the curry powder according to the amount of heat you desire.