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Cranberry Chicken Quinoa Salad

January 18, 2015

This is quite a delayed post going way back to summer and one my WDCs. It came from my favorite cook book and didn’t disappoint. There was lots of flavor, but with that lots of ingredients and steps.

Difficulty: Medium
Prep Time: 40 min
Marinate Time: 30 min
Cook Time: 1 hour 15 min
Total Time: 2 hours 25 min
Yield: 4 servings, extra cranberry puree
Taste: Great! (Cranberry purée ok)



1/2 cup fresh squeezed orange juice
1 tbs sambal oelek chile paste (southeast Asian chile paste)
3 tbs pure maple syrup
2 tbs green onions, thinly sliced
1 tbs sesame oil
4 boneless skinless chicken breasts

(makes about 2 cups)

1 lb walnut halves
1/4 cup honey
3 tbs brown sugar


1/2 cup dried cranberries
1 tbs minced garlic
2 cups apple cider vinegar
1 cinnamon stick
1 cup packed brown sugar
1 cup chicken broth
1/4 tsp kocher salt
1/2 tsp fresh ground black pepper

1/2 tbs vegetable oil
1/4 cup diced carrots
1/4 cup thinly sliced green onions
1/2 tbs minced garlic
1/2 lb quinoa
2 cup chicken broth
1/2 cinnamon stick
salt and pepper to taste


1) Combine orange juice chile paste, maple syrup, green onions, and sesame oil in a baking dish and add chicken coating it evenly in liquid.

2) Place in refrigerator and marinate for at least 30 min, but no more than 2 hours.

3) Preheat grill to medium-high and remove chicken in marinade and grill, turning once, for 10 to 12 minutes, until thoroughly cooked.

Marinated Grilled Chicken

Marinated Grilled Chicken

4) Preheat oven to 350 degrees F

5) Lightly spray baking sheet with nonstick spray.

6) Combine honey and sugar in a bowl. Add walnuts and toss well.

7) Spread nuts on prepared baking sheet and bake stirring once or twice for 10 minutes until caramelized.

8) Immediately remove walnuts from baking sheet and allow to cool.

Candied Walnuts

Candied Walnuts

9) In a saucepan combine cranberries, garlic, vinegar, cinnamon stick, and brown sugar over medium-high heat. Simmer for 10-15 minutes, until reduced by half.

10) Add broth and simmer for 5 to 10 minutes. Remove cinnamon stick and transfer to a blender. Puree until smooth. It should have a corn syrup-like consistency. Season with salt and pepper.

Cranberry Puree

Cranberry Puree

11) Place a large skillet over medium heat and add oil. Add carrots, green onions, and garlic and cook for 5 minutes.

12) Add quinoa and toss until well coated. Add the broth and cinnamon stick. Simmer, stirring occasionally for 15 to 20 minutes until quinoa is tender and all the liquid has been absorbed. Season with salt and pepper. Remove from heat and allow to cool completely.



13) Place a scoop of quinoa in the center of each plate.

14) Cut the chicken into 5 slices on the diagonal and arrange on the quinoa.

15) Sprinkle the candied walnuts over the salad and drizzle the cranberry puree over the chicken.

Final Plating with Fingerling Potatoes

Final Plating with Fingerling Potatoes

Source: The Marshell Field’s Cookbook, p. 194. Recipe by Tim Scott


From → Main Dish

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  1. Heidi’s Summer WDC | Elements of Wood

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