Using the meat from a rotisserie chicken is a convenient shortcut for making this tempting main course salad. Serve over lettuce and chopped fresh veggies for lunch, dinner or picnics.
- 1 1/3 cup quinoa
- 2 cups water
- Pinch of salt
- 2 cups shredded cooked chicken
- 1 1/2 cup green or red grapes, quartered
- 1/2 cup sliced almonds, toasted
- 2 tablespoons white wine vinegar
- Salt and pepper, to taste
- 2 tablespoons olive oil
Rinse quinoa under cold running water and drain. Bring 2 cups water to a boil. Stir in quinoa and a pinch of salt then reduce heat, cover and simmer until tender and most of the liquid is absorbed,15 to 20 minutes. Uncover and set aside to let cool.
In a large bowl, whisk together vinegar, salt and pepper. Slowly add the oil, whisking well. Add quinoa and toss to combine. Add chicken, grapes and almonds and toss again. Serve at room temperature or chilled, if you like.