Quinoa Chicken Vegetable Salad

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Servings: 6

Looking for a light and fresh lunch or side dish? This Quinoa Chicken Vegetable Salad is the answer! Nutrient- and protein-rich canned chicken combines with the freshness of canned corn, green beans, tomatoes and broth to create a healthy, homemade dish you’ll crave over and over again.


  • 1 (14.5-ounce) can chicken broth
  • 1 cup quinoa
  • 1 (14-ounce) can diced tomatoes, drained
  • 1 (10-ounce) can chicken breast, drained and flaked
  • 1 (8-ounce) can cut green beans, drained
  • 1 (8.75-ounce) can corn, drained
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh chopped parsley
  • 1/4 teaspoon ground black pepper


In medium saucepan over high heat, heat chicken broth and quinoa to boiling. Cover and simmer, stirring occasionally, about 10 minutes. Set aside to cool.

In large bowl combine cooled quinoa, diced tomatoes, chicken breast, green beans, corn, olive oil, lemon juice, parsley and pepper; toss to mix well.


Calories 300; Total Fat 12 g (Sat 2 g, Trans 0 g); Cholesterol 40 mg; Sodium 690 mg; Total Carbohydrates 29 g; Dietary Fiber 4 g; Sugars 3 g; Protein 19 g, Vitamin A 647.3 IU; Vitamin C 20.86 mg; Calcium 50.94 mg; Iron 2.86 mg; Vitamin D 0 IU; Folate 80.5 mcg

% Daily Value*: Vitamin A 15%; Vitamin C 35%; Calcium 6%; Iron 15%