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Citrus Chicken Quinoa Salad Recipe

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4.4 from 10 reviews

This vibrant Citrus Chicken Quinoa Salad is a refreshing and nutritious meal perfect for lunch or dinner. It features tender, paprika-seasoned chicken breast cooked to juicy perfection, combined with fluffy quinoa, crisp shredded cabbage, sweet orange segments, and creamy avocado. The salad is brought together with a zesty citrus dressing made from fresh lime and orange juice, honey, and Dijon mustard, topped optionally with crumbled feta cheese and crunchy pepitas for added texture. Easy to prepare and packed with protein and fresh flavors, it’s a balanced dish that serves four and can be enjoyed immediately or stored for later.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 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

Dressing

  • 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 and pepper, to taste

Instructions

  1. Cook the quinoa: Prepare quinoa according to package directions, using about 1/2 cup dry quinoa to yield approximately 1 and 1/2 cups cooked. Once cooked, transfer it to a large bowl and allow it to cool slightly.
  2. Cook the chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, smoked paprika, and 1/2 teaspoon salt. Cook the chicken while stirring occasionally for about 5 minutes. Then add the minced garlic and cook for an additional 2 to 3 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  3. Assemble the salad: To the bowl containing the cooked quinoa, add the cooked chicken, shredded red/purple cabbage, orange segments, and sliced or cubed avocado. Gently toss to combine all ingredients evenly.
  4. Make the dressing: In a separate small bowl, whisk together fresh lime juice, chopped cilantro, fresh orange juice, honey, extra virgin olive oil, and Dijon mustard until well combined. Season with salt and pepper to taste.
  5. Dress the salad: Pour the prepared dressing over the quinoa salad mixture. Toss gently to evenly coat all the ingredients with the dressing.
  6. Serve: Sprinkle the salad with crumbled feta cheese and pepitas if using. Serve immediately as is or on a bed of fresh greens such as spinach or arugula for extra freshness.
  7. Store leftovers: Cover any leftovers and store them in the refrigerator for up to 5 days, making it a convenient dish for meal prep.

Notes

  • You can substitute pepitas with toasted almonds or walnuts for added crunch.
  • For a spicier kick, add a pinch of cayenne pepper to the chicken while cooking.
  • Make sure to not overcook the chicken to keep it tender and juicy.
  • This salad is best served fresh but can be refrigerated for up to 5 days.
  • Use fresh citrus juice for the dressing to ensure vibrant flavor.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/citrus-chicken-quinoa-salad-recipe/