Articles & Recipes

Gluten-Free Persian Chicken and Quinoa Salad

March 18, 2019

Tired of chicken salad with mayonnaise and celery? Prepare to have your affection rekindled by this lively quinoa-enhanced version, studded with crunchy pistachios, plump dates and dried apricots, and emerald herbs. An ideal recipe to enjoy this Spring!

Ingredients Makes 4 main-dish servings

3 cups cooked black, red or white quinoa, cooled 750 mL
2 cups shredded rotisserie or poached chicken breast 500 mL
1⁄2 cup chopped dried apricots 125 mL
1⁄2 cup chopped pitted dates 125 mL
1 tsp cardamom 5 mL
1 tsp finely grated lime zest 5 mL
3 tbsp freshly squeezed lime juice 45 mL
3 tbsp extra virgin olive oil 45 mL
1 tbsp liquid honey 15 mL
Fine sea salt and freshly cracked black pepper
3⁄4 cup thinly sliced green onions 175 mL
3⁄4 cup packed fresh mint leaves, chopped 175 mL
1⁄2 cup lightly salted roasted pistachios, coarsely chopped 125 mL


  1. In a large bowl, combine quinoa, chicken, apricots and dates.
  2. In a small bowl, whisk together cardamom, lime zest, lime juice, oil and honey. Add to quinoa mixture and gently toss to coat. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes, until chilled, or for up to 24 hours.
  3. Just before serving, add green onions, mint and pistachios, gently tossing to combine.


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