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Citrus Chicken Quinoa Salad Recipe

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★★★★★

4.4 from 69 reviews

This refreshing Citrus Chicken Quinoa Salad combines tender, smoked paprika-spiced chicken with nutrient-packed quinoa, vibrant oranges, creamy avocado, and crunchy cabbage. Tossed in a zesty citrus dressing and optionally topped with feta and pepitas, this salad offers a perfect balance of protein, healthy fats, and fresh flavors making it a wholesome meal ideal for lunch or dinner.

Ingredients

Scale

Salad

  • 1 and 1/2 cups (260g) cooked quinoa (about 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

Dressing

  • 1/4 cup (60g/ml) 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

  1. Cook the quinoa: Prepare quinoa according to package directions, starting with about 1/2 cup dry to yield 1 and 1/2 cups cooked. Once cooked, transfer quinoa to a large bowl and let it cool slightly to room temperature.
  2. Cook the chicken: Heat 2 Tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, smoked paprika, and salt. Cook, stirring occasionally, for 5 minutes. Add the minced garlic and continue cooking for another 2–3 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  3. Assemble the salad: To the bowl with cooled quinoa, add the cooked chicken, shredded cabbage, orange segments, and avocado pieces. Toss gently to combine all the ingredients evenly.
  4. Make the dressing: In a separate small bowl, whisk together fresh lime juice, chopped cilantro, fresh orange juice, honey, extra virgin olive oil, and Dijon mustard until well combined. Season with salt and pepper to taste.
  5. Dress the salad: Pour the dressing over the salad mixture and toss gently to coat all the ingredients with the citrus dressing.
  6. Garnish and serve: Sprinkle crumbled feta cheese and pepitas over the salad if desired. Serve immediately on its own or over a bed of fresh greens like spinach or arugula.
  7. Store leftovers: Cover any leftovers and refrigerate for up to 5 days, making it a great make-ahead meal option.

Notes

  • Cooking quinoa ahead and letting it cool improves salad texture and flavor absorption.
  • Use fresh, ripe oranges for the best citrus flavor in the salad.
  • Feta cheese and pepitas add extra texture and flavor but are optional for a lighter salad.
  • Serve over fresh greens to add extra volume and nutrition.
  • Adjust salt and pepper in the dressing according to taste preference.
  • This salad can be served cold or at room temperature for best flavor.

Keywords: Citrus chicken salad, quinoa salad, healthy chicken salad, gluten free salad, summer salad, easy chicken recipes, quinoa recipe

Find it online: https://flavorsbymaya.com/citrus-chicken-quinoa-salad-recipe/