Ingredients

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

1/4 cup (60ml) 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

Step 1: Prepare the quinoa according to the package directions using about 1/2 cup dry quinoa to yield 1 and 1/2 cups cooked. Transfer the cooked quinoa to a large bowl and allow it to cool slightly.

Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken pieces, smoked paprika, and 1/2 teaspoon salt. Cook, stirring occasionally, for 5 minutes.

Step 3: Add the minced garlic to the skillet and continue cooking until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 2–3 more minutes.

Step 4: To the bowl with quinoa, add the cooked chicken, shredded cabbage, orange segments, and avocado. Toss gently to combine.

Step 5: In a small bowl, whisk together lime juice, chopped cilantro, fresh orange juice, honey, olive oil, Dijon mustard, and salt and pepper to taste to create the dressing.

Step 6: Pour the dressing over the salad and toss carefully to coat all ingredients evenly.

Step 7: If desired, sprinkle the salad with crumbled feta cheese and pepitas. Serve immediately as-is or over a bed of fresh greens like spinach or arugula.

Tips & Variations

For extra flavor, marinate the chicken briefly in a mixture of olive oil, lime juice, and spices before cooking.

Swap quinoa for couscous or bulgur if preferred.

Add chopped fresh mint or basil to brighten the salad even more.

Use blood oranges or grapefruit instead of regular oranges for a unique twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Keep the salad dressing separate if possible to prevent sogginess. Reheat the chicken slightly before adding it back to the salad, or enjoy cold in the salad. Fresh avocado is best added just before serving to avoid browning.

FAQs

Can I make this salad vegetarian?

Yes, simply omit the chicken and add extra beans, chickpeas, or grilled tofu for protein.

Is this salad suitable for meal prep?

Absolutely. Prepare the components in advance and store them separately for best texture. Assemble just before eating.