Chicken Quinoa Salad

Chicken quinoa salad is filled with fresh veggies like cucumber, bell pepper, and red onion. Hearty quinoa and velvety black beans keep you full and satisfied, and don’t forget the boost of protein that comes from perfectly seasoned, juicy baked chicken. Top everything with a simple lemon dressing for next-level deliciousness!

 

A delicious quinoa salad is the best way to celebrate spring! This good-for-you grain is one of my favorites, and we’ve always got some in the pantry. I even have a full guide explaining How to Make Fluffy Quinoa so you can get the perfect texture every time.

Ingredients Make Chicken Quinoa Salad

• Chicken — You’ll need four small chicken breasts. I generally purchase free-range, organic meat when possible.
• Seasonings — Italian seasonings, paprika, ground coriander, salt, and black pepper.
• Quinoa — I typically use white quinoa, but any color will do!
• Lemon juice — For a citrusy, homemade dressing. I always squeeze mine fresh, bottled can work in a pinch, but it’s not nearly as tasty. You can also use fresh lime (lime juice).
• Veggies — Red onion, red bell pepper (or your favorite color) and crunchy cucumber. You can certainly use other vegetables as well like tomatoes and spinach.
• Legumes — Delicious, velvety black beans.
• Garnish — I love sprinkling some fresh chopped parsley or fresh cilantro and mint.

Instructions

• Preheat oven to 400°F.
• Line a baking sheet with parchment or foil for easy cleanup.
• Coat chicken breasts with olive oil in a bowl.Add Italian seasoning, paprika, coriander, salt, and pepper. Mix well.
• Arrange on the baking sheet and bake for 15 minutes or until internal temp reaches 165°F.
• Rest for 10 minutes before slicing to retain moisture.

• Fill a medium saucepan with water and bring it to a boil. Rinse and drain quinoa in a fine mesh strainer.
• When water comes to a rolling boil, reduce heat to low, add quinoa and place a lid on the saucepan. Cook for 10-15 minutes, remove from heat and then fluff it up with a fork!
• Set quinoa aside and let it rest/cool for at least five minutes.  

• Grab a small mason jar or bowl and all of your dressing ingredients: freshly squeezed juice from one lemon, olive oil, salt and black pepper.
• Place a lid on your mason jar and shake vigorously until emulsified. If you don’t have a lid, simply use a whisk to combine!

• Add cooked quinoa, chopped vegetables and black beans to a really big bowl and toss everything together very well. Drizzle dressing over ingredients and stir again.
• Do a taste test and add some more salt and pepper, if necessary, then garnish with fresh parsley and serve with sliced chicken. Enjoy!

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