Chicken Quinoa Salad

Chicken quinoa salad is filled with healthy veggies like cucumber, bell pepper and red onion. Hearty quinoa and velvety black beans provide lots of fiber, 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!

Course Lunch

Cuisine American

Keyword chicken quinoa salad, quinoa salad

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 478kcal

Author Olivia Ribas

Ingredients

For the Chicken

4 small free-range organic chicken breasts
2 tablespoons extra virgin olive oil
1 tablespoon dried Italian seasoning
1 teaspoon paprika
¼ teaspoon ground coriander
Salt and pepper

For the Quinoa

1 cup quinoa well-rinsed
2 cups water
Salt and pepper

For the Dressing

2 tablespoons lemon juice fresh squeezed
¼ cup extra-virgin olive oil
Salt and black pepper

For the Salad

¼ cup red onion chopped
1 cup cucumber chopped
1 cup red bell pepper chopped
1 cup black beans cooked
2 tablespoons chopped fresh parsley optional

US Customary - Metric

Instructions

Preheat oven to 400ºF.
In a medium glass bowl, add chicken and olive oil. Mix well.
Add spices and toss everything together, then set aside.
Place chicken on a baking sheet lined with aluminum foil or parchment paper. Roast for approximately 15 minutes or until internal temperature reaches 165°F. Let it cool down and slice before serving.
In a medium saucepan, bring water to a boil over high heat. Once boiling, reduce the heat to low and add quinoa. Cover the saucepan with a lid and let it cook for 10-15 minutes. Remove from the heat, uncover, fluff with a fork, and set aside to cool for at least 5 minutes.
In a mason jar or small bowl, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything.
In a large bowl, add cooked quinoa, red onions, cucumber, red bell pepper and black beans. Stir really well. Pour the dressing on top and mix everything again.
Taste and adjust the seasoning if you think it's necessary. Garnish with fresh parsley if you prefer. Serve immediately with sliced chicken and enjoy!

Meal prep/storage:

Place an even amount of chicken quinoa salad into 4 glass containers. Cover with a lid, and place in the fridge for up 4 days. You can also store your salad in one, large container if desired.
Freezer instructions:
Place leftover salad in an airtight, freezer safe container or large Ziploc bag and freeze for up to 4 months!

How to reheat:

This salad can be enjoyed cold. You can also reheat it in the microwave, on high power, until warmed through completely.

Video

Notes

Use leftover chicken to make this recipe even faster. You can try grilling chicken (instead of baking) if desired!

Use another protein like shrimp, steak or even tofu.

I typically use white quinoa, but any color works.

For extra protein, you can cook your quinoa in bone broth instead of water.

Feel free to use another type of beans in this recipe. You can also try alternate veggies like carrots, broccoli, brussels sprouts, peas, etc.

Top your salad with chopped nuts, if desired.

Nutrition