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Chicken Salad with Quinoa, Tomatoes, Lemon and Basil

Chicken Salad with Quinoa, Tomatoes, Lemon and Basil

Prep Time 17 mins
Course Main Course
Servings 13 cups

Ingredients
  

  • 1 3/4 cups uncooked quinoa
  • 3 cups quartered grape or cherry tomatoes about 1 1/2 pints
  • 1 baby spinach, chopped
  • 2 cups diced cooked chicken breasts
  • 1 cup finely chopped fresh basil
  • 3/4 cup coarsely chopped walnuts
  • 3/4 cup shredded parmesan
  • 3 cloves garlic, minced
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • 2 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Prepare quinoa according to package directions. After cooking, allow to cool, then fluff with a fork. (If serving as a warm, main-dish salad, allow to cool just enough that the basil and spinach won't wilt when added and the cheese won't melt.)
  • In a large bowl, combine cooled quinoa, tomatoes, spinach, chicken, basil, walnuts, parmesan, and garlic. Stir to combine.
  • In a small bowl, whisk together lemon juice, olive oil, lemon zest, salt and pepper. Pour over quinoa mixture and stir thoroughly to combine.
  • Serve immediately or refrigerate, covered, until serving.
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