Description

This Citrus Chicken Quinoa Salad is a delightful mix of flavors and textures. With tender chicken, nutritious quinoa, and vibrant vegetables, it’s perfect for a quick dinner or a healthy lunch. Enjoy it fresh and topped with a zesty dressing!

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

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Instructions

Cook the quinoa according to package instructions. Generally, start with about 1/2 cup dry to yield 1 and 1/2 cups cooked.
In a large skillet over medium heat, warm the olive oil. Add the chicken pieces, smoked paprika, and salt. Cook for about 5 minutes, stirring occasionally, then add the minced garlic and continue cooking until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C), about 2 to 3 additional minutes.
In a large bowl, combine the cooked quinoa, sautéed chicken, shredded cabbage, orange segments, and avocado. Gently toss the ingredients together to mix well.
Whisk together all the dressing ingredients until smooth. Adjust flavor with salt and pepper to taste, then pour over the salad mixture and toss to coat evenly.
Optionally sprinkle with feta cheese and pepitas before serving. Serve immediately, or over a bed of fresh greens like spinach or arugula.
Store any leftovers in the refrigerator for up to 5 days.

Notes

The quinoa can be cooked in advance for a quicker prep time.
Feel free to customize the veggies based on what you have on hand.
If you prefer a lighter protein, grilled shrimp or tofu can be substituted for chicken.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 6g
Sodium: 640mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 9g
Protein: 32g
Cholesterol: 105mg