Vfit DetoxWeek 4

Quinoa Cran-Chicken Salad


3 large chicken breasts (about 4 lbs.)

4 cloves of garlic, chopped

3/4 cup quinoa (I used red, but any color will work)

1/2 cup chopped scallions

3/4 cup dried cranberries

3/4 cup slivered almonds

2 tbsp. olive oil

3 tbsp. red wine vinegar

3 tbsp. balsamic vinegar

1 tbsp. maple syrup

1/4 cup and 1 tbsp. lemon juice

1 tsp. dried sage

salt and pepper to taste

mixed greens to serve as a side salad



- This recipe will be most flavorful if you are able to marinate the chicken overnight.

- Cut the breasts into 3 strips each.  Rub the chicken with the chopped garlic, any herb, and salt and pepper to taste.  Place in a bowl or baking dish with 1/4 cup of lemon juice and the red wine vinegar.  Cover and refrigerate for at least a half hour.

- When the chicken is ready, grill it until completely cooked through. 

- When you remove the chicken from the heat, immediately wrap in aluminum foil to save the juice that runs off.

- In the meantime cook the quinoa according the the instruction on the box.

- While the chicken cools a bit, whisk the olive oil, balsamic vinegar, maple syrup, 1 tbsp. of lemon juice, and some salt and pepper in a bowl. 

- Stir in the chopped scallions to coat them and add flavor.

- When the chicken is cool enough to handle, chop into 1-inch cubes. 

- Toss the chicken with the quinoa, cranberries, almonds, scallions, and dressing.  Add salt and pepper to taste.

- Serve with side salad.


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