Curried Chicken Salad with Quinoa and Farro

From the Cookery Maven (3.20.12)

Yield: 1 serving
Community Recipe from


  • 1/2 cup(s) olive oil
  • 3/4 cup(s) non fat yogurt
  • 2 teaspoon(s) salt
  • 3-6 tablespoon(s) curry powder
  • 2 cup(s) Quinoa, cooked
  • 2 cup(s) Farro, cooked
  • 4 piece(s) chicken breasts cooked & shredded
  • 1 piece(s) red pepper, chopped
  • 8 piece(s) green onion, chopped
  • 3 clove(s) garlic, chopped
  • 1 tablespoon(s) ginger, minced
  • 1/2 cup(s) craisins or currents
  • 4 stalk(s) celery, chopped
  • 1/3 cup(s) slivered almonds
  • 1 cup(s) carrots, shredded
  • 1/2 cup(s) cilantro, chopped
  • 1/4 cup(s) chives, chopped


  1. Mix olive oil, salt, curry powder in large bowl. Add remaining ingredients and refrigerate for a couple hours to let the flavors develop. Serve cold.
June 2012

This recipe is a personal recipe added by Taylors and has not been tested or endorsed by MyRecipes.

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