This easy-to-make quinoa salad with chicken and avocado is perfect for nights when you want something healthy and super tasty. But you are just too tired or pressed for time to cook!
Quinoa Salad with Chicken and Avocado
This gluten-free, protein-packed chicken and quinoa salad has it all: salt, fat, acid, and crunch. And the best part is that it’s ready in just minutes and doesn’t require cooking or baking.
Here’s what you’ll need to make it.
QUINOA: The base of the salad is quinoa. Yes, you can make your own quinoa (make sure to rinse the grain before you cook it!). But you can also buy pre-cooked, frozen quinoa. I’ve used the organic, frozen quinoa from Whole Foods and Trader Joe’s, which are great. Just throw the packages in the microwave for about 3 minutes, and it’s ready!
CHICKEN: This salad is great to make when you have leftover grilled or roast chicken. Just chop it up and throw it in. You can also use store-bought rotisserie chicken.
DRESSING: For the dressing, I used a mustard vinaigrette. I’ve included a recipe for one, but you can also use a store-bought like Brianna’s Dijon Mustard Home Style Dressing. Or you can sub in any salad dressing you’d like.
TOPPINGS: I used sliced avocados, chopped salted and roasted almonds, dried cranberries, and feta cheese. But feel free to modify it based on your personal preference.
Recipe Tips
- RINSE THE QUINOA: If you’re making your own quinoa, make sure to rinse the grain before using. This will remove the saponins, which make quinoa taste bitter or soapy.
- DRESSING THE SALAD: When you are dressing the salad, I’d start with just half the dressing. Then, taste and adjust per your preference.
- MAKE AHEAD & STORAGE: The salad holds up well overnight in a sealed container in the refrigerator. You might want to replace the avocado, though.
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Ingredients
For Salad Base:
- 2 bags frozen organic quinoa (available at stores like Trader Joes and Whole Foods)
- 1 pound of pre-cooked chicken breast (use store-bought rotisserie or leftovers)
- 1/2 cup roasted and salted almonds, chopped
- 1/2 cup dried cranberries (or cherries), chopped
- 1/2 cup crumbled feta cheese (or to taste)
- 1/4 cup chopped Italian parsley
- 1 avocado, pitted and sliced or chopped
For Mustard Vinaigrette Dressing:
- 1/4 cup shallots, very finely chopped
- 3 tablespoons champagne vinegar
- 1 tablespoon Dijon mustard
- 1/3 cup good-quality extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook or microwave the quinoa per package instructions.
- While the quinoa is cooking, make the dressing by whisking together the shallot, vinegar, mustard, oilive oil, and salt and pepper.
- When the quinoa is done and slightly cooled, add it, along with the chicken, parsley and cranberries to a large bowl. Toss with the dressing (start with using 1/2 the amount and adjust to taste).
- Add the almonds, cheese and avocado. Check seasoning and adjust.
Notes
- If you are making your own quinoa, make sure to rinse and drain the grain before cooking. This will remove the saponins, which can leave a bitter flavor.