Italian Quinoa, Chicken and Roasted Veggie Salad
25 mins (prep 5, cooking 20)
9 ingredients
8 servings
This is an easily put-together dish that can be served warm when it's made or chilled as leftovers. It is so filling yet refreshing...perfect for lunch or a light summer supper! I make my own homemade Italian dressing that goes perfect in this recipe, and you can use any dressing and vegetable combination you like!

Categories:  chicken , salad , <-30-mins , easy , poultry , meat , broccoli , vegetable , time-to-make ,
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Serving Size (206.63 g)
Servings 8
Amount per Serving
Calories 134.73 Calories from Fat 25.47
% Daily Value *
Total Fat 2.83g 34.83%
Saturated Fat 0.58g 23.0%
Trans Fat 0.0g %
Cholesterol 19.82mg 52.84%
Sodium 189.75mg 63.25%
Total Carbohydrate 17.13g 45.69%
Dietary Fiber 4.39 g 140.47%
Sugars 1.85 g %
Protein 11.16g 178.58%
Vitamin A 3244.27IU% Vitamin C 56.47mg%
Calcium 49.71mg% Iron 1.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chunk chicken, stir fry, salt and pepper