Chicken Salad with Orange-Pistachio Vinaigrette

Photo: Iain Bagwell; Styling: Cindy Barr

If you can't find precooked quinoa and brown rice together, substitute a package of precooked brown rice.

Yield: Serves 4
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 404
  • Fat: 20.9g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 9.7g
  • Polyunsaturated fat: 2.4g
  • Protein: 30.1g
  • Carbohydrate: 25.2g
  • Fiber: 2.9g
  • Cholesterol: 86mg
  • Iron: 1.7mg
  • Sodium: 653mg
  • Calcium: 43mg


  • 1 (8.5-ounce) package precooked quinoa and brown rice (such as Seeds of Change)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh orange juice
  • 3/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups shredded skinless, boneless rotisserie chicken breast (about 10 ounces)
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped unsalted, dry-roasted pistachios
  • 4 ounces fresh mozzarella cheese, torn into bite-sized pieces
  • 2 medium heirloom tomatoes, each cut into 6 wedges


  1. 1. Heat grains according to package directions; set aside.
  2. 2. Combine oil and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Add chicken, basil, pistachios, and cheese; toss to coat. Place about 3/4 cup chicken mixture, 1/2 cup quinoa mixture, and 3 tomato wedges on each of 4 plates.
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