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Quinoa and Brussels Sprouts Salad with Chicken

If you’re looking for an easy weeknight meal or holiday side with lots of fall flavor and crunch, this Quinoa and Brussels Sprouts Salad with Chicken is it!
Course Main Course, Salad
Cook Time 20 minutes
Servings 4
Author Jessica

Ingredients

  • 3 cups fresh Brussels sprouts grated
  • 1 bag of Success Quinoa Boil-in-Bag or 1 1/2 cups tricolor quinoa
  • 1 lb. chicken tenderloins
  • 4 slices of bacon chopped
  • 1/4 cup red onion diced
  • 1/2 cup pecan pieces
  • 1 cup dried cranberries
  • Crumbled herb & garlic goat cheese or cheese of your choice
  • Optional: Cranberry Pear balsamic dressing

Instructions

  • Prepare the quinoa according to package. Once the quinoa is cooked, allow it to cool.
  • While the quinoa is cooking, heat a skillet and add the bacon. Cook the bacon until crispy, about 5-8 minutes. Drain bacon on a paper towel.
  • Wipe out the pan and add the chicken tenders. Cook for 8-10 minutes, or until no longer pink in the middle.
  • In a large bowl, add Brussels sprouts, quinoa, bacon, onions, pecans, and cranberries. Mix to combine ingredients.
  • Top with chicken and crumbled goat cheese.
  • Serve with your favorite fall dressing!