Description

This Citrus Chicken Quinoa Salad combines flavorful chicken, nutritious quinoa, vibrant oranges, and crisp veggies. It’s an easy, wholesome choice for lunch or dinner that will leave you satisfied and refreshed.

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 quinoa according to the package instructions, starting with about 1/2 cup dry quinoa to get 1 and 1/2 cups cooked. Let it cool in a large bowl.
In a large skillet, heat the olive oil over medium heat. Add the chicken, along with smoked paprika and salt, and cook for 5 minutes, stirring occasionally. Then add the minced garlic and cook for an additional 2–3 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Combine the cooked chicken, shredded cabbage, orange segments, and avocado with the quinoa in the bowl, tossing everything gently together.
Whisk together all the dressing ingredients until well combined. Adjust taste by adding salt and pepper if needed. Drizzle the dressing over the salad and toss to coat evenly.
Top the salad with feta and pepitas if desired. Serve right away, or on a bed of greens like spinach or arugula.
Store any leftovers in the refrigerator for up to 5 days.

Notes

Feel free to customize the greens to your liking, such as using kale or mixed salad greens.
This salad is perfect for meal prep and can easily be packed for lunch or dinner on the go.
For added flavor, let the salad sit for a bit before serving to allow the ingredients to marinate.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 560mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 27g
Cholesterol: 90mg