Chicken & Quinoa Salad with Sweet Peppers & Radishes

Chicken & Quinoa Salad

with Sweet Peppers & Radishes

25 MIN
8 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this hearty, quick-cooking dish, our quinoa salad—packed with sautéed snow peas and sweet peppers, crisp radishes, and Grana Padano cheese—makes for the perfect base for tender bites of savory seasoned chicken.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chicken & Quinoa Salad with Sweet Peppers & Radishes
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Red Quinoa
  • 4 oz Snow Peas
  • 4 oz Sweet Peppers
  • 3 oz Radishes
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Cook the quinoa:
1 Cook the quinoa:

Fill a small pot with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly. 

Prepare the ingredients:
2 Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Halve the radishes lengthwise, then thinly slice crosswise. Grate the cheese on the small side of a box grater. 

Cook the chicken:
3 Cook the chicken:

While the quinoa continues to cook, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the spice blend to coat; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the vegetables:
4 Cook the vegetables:

Add 1/2 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the snow peas. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. 

Finish the quinoa & serve your dish:
5 Finish the quinoa & serve your dish:

In a large bowl, combine the vinegar, half the grated cheese (you will have extra), and 1 teaspoon of olive oil. Add the cooked quinoa, cooked vegetables, and sliced radishes. Season with salt and pepper; stir to combine. Serve the finished quinoa topped with the cooked chicken. Enjoy!

Tips from Home Chefs

Cook the quinoa:
1 Cook the quinoa:

Fill a small pot with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly. 

2 Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Halve the radishes lengthwise, then thinly slice crosswise. Grate the cheese on the small side of a box grater. 

Prepare the ingredients:
Cook the chicken:
3 Cook the chicken:

While the quinoa continues to cook, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the spice blend to coat; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Cook the vegetables:

Add 1/2 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the snow peas. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. 

Cook the vegetables:
Finish the quinoa & serve your dish:
5 Finish the quinoa & serve your dish:

In a large bowl, combine the vinegar, half the grated cheese (you will have extra), and 1 teaspoon of olive oil. Add the cooked quinoa, cooked vegetables, and sliced radishes. Season with salt and pepper; stir to combine. Serve the finished quinoa topped with the cooked chicken. Enjoy!

Browse Steps
1 of 5