Walnut, Quinoa and Ranch Chicken Salad

By Patty Mastracco
Total Time
5 Mins
Serves
1
Meal
Lunch
Course
Main Side

DESCRIPTION

Starting with ingredients that are easy to keep at your desk, this salad can be stirred together very quickly.

Prep Time
5 Mins
Cook Time
0 Mins
Total Time
5 Mins
Calories
482
Total Fat
26
Saturated Fat
3
Trans Fat
0
Polyunsaturated Fat
12
Monounsaturated Fat
4
Cholesterol
29
Sodium
861
Carbohydrates
37
Dietary Fiber
6
Total Sugars
7
Added Sugars
0
Protein
23
Vitamin D
0
Calcium
66
Iron
3
Potassium
390

Ingredients

  • 1 (4.2 ounce) container cooked quinoa
  • 1 (1.5 ounce) cup light ranch dip
  • 1/2 can (2.5 ounces) chicken breast meat
  • 1/4 cup cherry tomato wedges
  • 3 tablespoons California walnuts, toasted and coarsely chopped
  • 2 tablespoons ranch flavored kale chips
  • Optional:

    1/3 cup diced cucumber

    1/3 cup minced red onion

    1/3 cup sliced ripe olives

    1/4 cup bacon bits

Preparation

  1. Stir together quinoa and ranch dip in a medium bowl.
  2. Lightly stir in chicken, tomatoes and walnuts.
  3. Top with a small handful of diced cucumber, red onion, olives and bacon bits for extra crunch and flavor, if desired.