Chicken Quinoa Salad

This chicken quinoa salad recipe has great texture, flavor and color. It’s filled with fresh veggies like cucumber, bell pepper and red onion. Plus, you’ll get a large helping of fiber from hearty quinoa and velvety black beans. And don’t forget the boost of protein that comes from perfectly seasoned, juicy baked chicken. Top everything with a simple, homemade lemony 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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