Description
This Citrus Chicken Quinoa Salad is a delightful combination of tender chicken, vibrant oranges, creamy avocado, and nutritious quinoa. Perfect for a quick dinner or a healthy lunch, this salad is both easy to make and packed with flavor, making it an ideal choice for anyone looking for simple, homemade meals.
Ingredients
Scale
- 1 and 1/2 cups (260g) cooked quinoa (around 1/2 cup dry)
- 2 Tablespoons (30ml) extra virgin olive oil
- 1.25 pounds (565g) boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 2 cups (140g) shredded red/purple cabbage
- 2 large oranges, peeled and segmented
- 1 avocado, sliced or cubed
- optional: 1/4 cup (40g) crumbled feta cheese
- optional: 2 Tablespoons (20g) pepitas (pumpkin seeds)
- optional: greens for serving, such as spinach or arugula
- 1/4 cup (60g/ml) fresh lime juice
- 1/4 cup (7g) chopped fresh cilantro
- 1 Tablespoon fresh orange juice
- 1 Tablespoon honey
- 1 Tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- salt + pepper, to taste
Instructions
- Prepare the quinoa according to package directions, using around 1/2 cup dry to yield 1 and 1/2 cups cooked. Transfer to a large bowl and let cool slightly.
- In a large skillet, heat olive oil over medium heat. Add the chicken pieces, smoked paprika, and salt. Cook for about 5 minutes while stirring occasionally. Then add the minced garlic and cook until the chicken is done, reaching an internal temperature of 165°F (74°C), for an additional 2-3 minutes.
- Combine the cooked chicken with the shredded cabbage, orange segments, and avocado in the bowl with quinoa. Toss gently to combine.
- Whisk together all dressing ingredients until well combined. Taste and adjust with salt and pepper if needed. Pour over the salad and toss to coat.
- If desired, sprinkle with feta and pepitas before serving. Enjoy immediately as is, or over fresh greens like spinach or arugula.
- Store any leftovers covered in the refrigerator for up to 5 days.
Notes
For extra flavor, let the dressing sit for a few minutes before adding it to the salad.
Feel free to customize the salad with your favorite seasonal vegetables or proteins.
This salad is great for meal prep and can be eaten cold or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg