Chicken Quinoa Salad
User Reviews
5
-
Prep Time
25 mins
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Total Time
25 mins
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Servings
8
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Calories
297 kcal
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Course
Main Course, Salad
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Cuisine
American
Chicken Quinoa Salad
Description
Chicken Quinoa Salad presents a nutritious mix of fluffy, cooked quinoa and juicy chicken breast pieces combined with crisp curly kale, diced red bell pepper, and refreshing cucumber. Juicy cherry tomatoes and salty kalamata olives provide bursts of flavor, complemented by creamy feta cheese and fresh chopped herbs such as basil and oregano. The salad is dressed lightly with lemon vinaigrette that offers brightness without overwhelming the ingredients' natural flavors.
The cooling process of quinoa and chicken ensures the salad has a pleasant texture, not wilted or soggy. The kale adds chewiness and a vegetal note, balancing the richness of feta and the salt of olives. Tossing the ingredients thoroughly helps distribute the dressing evenly, enhancing every bite.
This salad is convenient for meal prep since the components can be prepared in advance. For best texture and flavor, add delicate elements like cheese, herbs, and dressing just before serving.
Ingredients
- 1 cup quinoa cooled to room temperature, cooked
- 1 pound chicken breast cooled, chopped or shredded, cooked
- 4 cups curly kale from about 5 large kale leaves, finely chopped
- ½ red bell pepper finely chopped
- ½ cucumber diced, hothouse
- 1 cup cherry tomato halved or quartered
- ⅓ cup kalamata olives quartered
- 3 scallions thinly sliced, white and pale green parts
- 8 ounce chickpeas drained, canned
- 1 cup feta cheese diced or crumbled
- ¼ cup basil chopped, fresh
- 2 teaspoons oregano fresh, chopped
- ½ cup lemon vinaigrette
Instructions
TO COOK QUINOA:
- Bring 4 cups of water to a boil in a large saucepan. Add the quinoa and boil, stirring occasionally for 12-13 minutes or until the spirulina starts to pull away from the grain.
- Drain the cooked quinoa in a fine mesh strainer until no more liquid is dripping out.
- Return the quinoa to the pot you cooked it in and secure with the lid. Steam for 10 minutes, then remove the lid and let the quinoa cool to room temperature. Can be made one day ahead.
ASSEMBLE THE SALAD:
- In a large bowl, combine the cooked and cooled quinoa, cooked chicken, kale, bell pepper, cucumber, tomatoes, olives scallions, chick peas, feta, basil and oregano. Toss well to mix.
- Add about 1/3 cup of lemon vinaigrette and toss to coat. Taste for seasoning and add the remainder of the dressing if needed. Serve immediately.
- If you're making this chicken quinoa salad ahead of time, wait to add the cheese, herbs or dressing until just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 445mg | 19% |
| Potassium | 462mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 3902IU | 78% |
| Vitamin C | 47mg | 52% |
| Calcium | 221mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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