Description
This Citrus Chicken Quinoa Salad is bursting with flavor from juicy oranges, creamy avocado, and tender chicken. Perfect for a healthy dinner, this easy salad is not only nutritious but also incredibly satisfying and full of color.
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
- Cook the quinoa according to package directions, starting with about 1/2 cup dry. Transfer to a large bowl and let it cool slightly.
- In a large skillet, heat olive oil over medium heat. Add the chicken, smoked paprika, and salt, cooking for 5 minutes. Stir in minced garlic and continue cooking until the chicken is cooked through, about 2-3 more minutes.
- Combine the cooked chicken, shredded cabbage, orange segments, and avocado with the quinoa in the bowl. Toss gently to mix everything.
- In a separate bowl, whisk together all the dressing ingredients until well combined. Adjust seasoning with salt and pepper if needed. Pour over the salad and toss to incorporate.
- Sprinkle feta and pepitas on top if using. Serve immediately on its own, or over fresh greens like spinach or arugula.
- Store any leftovers in the refrigerator for up to 5 days.
Notes
If you want a vegetarian version, feel free to omit the chicken and add more veggies or chickpeas for protein.
Using freshly squeezed citrus juice enhances the flavor of the dressing significantly.
Feel free to switch up the veggies based on your preferences—other greens work well too!
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 90mg