Herby Chicken & White Bean Quinoa Salad
If you've been searching for that one salad that's actually filling, genuinely craveable, and holds up in the fridge without going sad this is it! This herbed chicken and white bean quinoa salad is everything a weeknight meal should be: big on flavor, and even better the next day. We're talking tender rotisserie chicken, creamy navy beans, fluffy quinoa, a riot of crisp vegetables, pistachios for crunch, briny feta, and a zippy red wine vinaigrette that ties it all together beautifully.
Equipment
- 1 large mixing bowl
- 1 sharp chef's knife
- 1 small jar for dressing optional, a bowl is just fine!
Ingredients
- 2 cups cooked quinoa, cooled
- 1 can navy beans (15 oz), rinsed and drained
- 2 cups rotisserie chicken, shredded or chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup shelled edamame
- ¼ small red onion, thinly sliced
- ½ cup crumbled feta cheese
- ⅓ cup shelled pistachios, roughly chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoon fresh basil, chopped
Red Wine Vinaigrette
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 garlic clove, finely minced
- salt + pepper
Instructions
- Prepare the quinoa according to package directions. Let cool completely before using.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth.
- Dice peppers and onion, and prepare edamame if needed.
- In a large bowl, combine quinoa, navy beans, and shredded chicken.
- Add peppers, edamame, onion, feta, pistachios, and fresh herbs.
- Pour vinaigrette over the salad and toss until evenly coated.
- Allow the salad to sit for 20–30 minutes before serving so the flavors can come together.
Video
Notes
Taste before serving and adjust salt, acidity, or sweetness as needed