Quinoa Chicken Salad Recipe – Walnuts, Blueberries & Hung Curd

Last Updated on 2 months by Neha Deshmukh

Quinoa Chicken Salad Recipe – Walnuts, Blueberries & Hung Curd

Introduction

Okay, let’s be real – sometimes you just need a meal that’s quick, healthy, and tastes amazing. This Quinoa Chicken Salad is exactly that! I first made this when I was trying to eat a little lighter but still wanted something satisfying. It’s become a regular in my kitchen, and I’m so excited to share it with you. It’s packed with protein, fiber, and a lovely mix of textures and flavors. Trust me, it’s a winner!

Why You’ll Love This Recipe

This isn’t your average chicken salad. The quinoa adds a wonderful nutty base, and the combination of sweet blueberries, crunchy walnuts, and creamy hung curd dressing is just… chef’s kiss. It’s perfect for a light lunch, a quick dinner, or even a potluck. Plus, it’s super adaptable – I’ll share tons of variations later on!

Ingredients

Here’s what you’ll need to whip up this delicious salad:

• 0.5 cup cooked quinoa (about 1/4 cup dry)
• 1 chicken breast
• 0.25 cup red onion, thinly sliced
• 0.5 cup cucumber, thinly sliced
• 2 tbsp walnuts, roughly chopped
• 1 tbsp dried blueberries
• 0.25 cup hung curd
• 2 tbsp extra virgin olive oil
• Salt to taste
• Black pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Quinoa: Types & Toasting Benefits
There are a few types of quinoa – white, red, and black. I usually use white quinoa for this salad because of its mild flavor, but feel free to experiment! Toasting the quinoa in ghee or oil before cooking really brings out its nutty flavor. It’s a small step that makes a big difference.

Chicken: Choosing the Right Cut
I prefer using chicken breast for this salad because it’s lean and cooks quickly. You could also use chicken thighs if you prefer a richer flavor. Just make sure to remove any skin or excess fat.

Hung Curd: A Healthy & Flavorful Base
Hung curd is basically yogurt that’s been strained to remove the whey, making it thicker and tangier. It’s a fantastic healthy alternative to mayonnaise-based dressings. If you can’t find hung curd, you can easily make your own by straining plain yogurt through a cheesecloth for a few hours.

Walnuts: Regional Variations & Nutritional Value
Walnuts add a lovely crunch and healthy fats. You can use any type of walnut you like – English walnuts are the most common. In some parts of India, walnuts are enjoyed with dates and honey as a snack!

Dried Blueberries: Substitutions & Flavor Profile
Dried blueberries add a burst of sweetness. If you don’t have blueberries, you can substitute them with dried cranberries, raisins, or chopped dates.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the quinoa thoroughly under cold water. Then, toast it in a pan with a teaspoon of ghee or oil over medium heat for about 2 minutes.
2. Add double the quinoa volume of water plus 2 tablespoons (so, if you used 1/4 cup dry quinoa, add 1/2 cup + 2 tbsp water). Bring to a boil, then reduce the heat, cover, and simmer for 10-15 minutes, or until all the water is absorbed. Let it rest, covered, for another 10 minutes – this helps it fluff up.
3. While the quinoa is cooking, boil the chicken breast in salted water for about 15 minutes, or until cooked through. Let it cool, then shred or chop it into bite-sized pieces.
4. Thinly slice the red onion and cucumber. Roughly chop the walnuts.
5. Now, for the dressing! In a small bowl, whisk together the hung curd, olive oil, salt, and pepper until smooth and creamy.
6. In a large bowl, combine the cooked quinoa, chicken, red onion, cucumber, walnuts, and dried blueberries. Pour the dressing over everything and toss gently to combine.
7. Give it a taste and adjust the seasoning as needed. Serve immediately or refrigerate for later.

Expert Tips

• Don’t skip toasting the quinoa – it really elevates the flavor!
• Make sure the chicken is completely cool before shredding or chopping it. This will prevent it from drying out.
• Feel free to add a squeeze of lemon juice to the dressing for extra brightness.

Variations

This salad is a blank canvas for your creativity! Here are a few ideas:

Vegan Adaptation
Swap the chicken for chickpeas or tofu. Use a plant-based yogurt alternative for the hung curd.

Gluten-Free Adaptation
This recipe is naturally gluten-free! Just double-check that your hung curd and other ingredients are certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Adding Chili Flakes)
My friend, Priya, loves a little heat, so I often add a pinch of red chili flakes to the dressing for her.

Festival Adaptation (Adding Pomegranate for a Festive Touch)
During Diwali, I love adding a handful of pomegranate seeds to this salad for a festive pop of color and flavor. It’s gorgeous!

Serving Suggestions

This salad is delicious on its own, but it also pairs well with:

• A side of whole-wheat pita bread
• A simple green salad
• Grilled vegetables

Storage Instructions

You can store leftover Quinoa Chicken Salad in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together even more over time!

FAQs

What is the best way to cook quinoa for this salad?
Toasting the quinoa before cooking is key! It adds a lovely nutty flavor. And don’t forget to rinse it well to remove any bitterness.

Can I use Greek yogurt instead of hung curd?
You can, but Greek yogurt is thinner than hung curd, so your dressing might be a bit runny. You can strain Greek yogurt through a cheesecloth for a few hours to thicken it up.

Can this salad be made a day ahead?
Yes, absolutely! In fact, it’s often even better the next day after the flavors have had a chance to meld.

What other nuts can I use in place of walnuts?
Almonds, pecans, or cashews would all be delicious substitutes for walnuts.

Is it possible to add other fruits to this salad?
Definitely! Diced apples, grapes, or mangoes would all be great additions.