Quinoa Salad with Chicken, Almonds and Avocado

cooking.nytimes.com

Ali

2 cups tricolor quinoa (12 ounces), rinsed well and drained

¼ cup finely diced shallot or onion

3 tablespoons sherry vinegar

1 tablespoon Dijon mustard

⅓ cup extra-virgin olive oil

Kosher salt and black pepper

2 cups leftover chicken meat, torn from a rotisserie bird

¾ cup dried cranberries

2 cups fresh flat-leaf parsley, chopped

½ cup roasted salted almonds, chopped

1 avocado, pitted, peeled and thinly sliced

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer