This is a variation on the popular farro chicken salad and is loaded with protein and healthy carbs.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Spread on a platter; let cool.
Combine chicken, Granny Smith apples, mozzarella cheese, parsley, thyme, salt, and pepper in a large bowl. Mix in raspberry vinaigrette. Chill salad for 20 minutes.
Fold quinoa into the salad. Refrigerate until serving.
Per Serving: 400 calories; protein 30.7g; carbohydrates 31.9g; fat 16.5g; cholesterol 78.5mg; sodium 813.2mg.