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–+ servings
Chicken Quinoa Salad

Zesty Chicken Quinoa Salad for Easy Meal Prep Delight

A vibrant Chicken Quinoa Salad packed with nutrients, protein, and customizable flavors for an easy lunch prep solution.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup dry quinoa can substitute with brown rice or farro
  • 1.5 cups water essential for cooking quinoa
  • 2 cups chopped rotisserie chicken switch to grilled chicken if preferred
  • 15 oz black beans 1 can; chickpeas or kidney beans work as alternatives
  • 6 pieces sweet mini peppers or use 1 cup chopped bell pepper
  • 2 pieces roma tomatoes can substitute with cherry tomatoes
  • 0.5 cup grated carrot grated zucchini can be an alternative
  • 0.25 cup chopped red onion switch to green onions for a milder taste
  • 1 cup chopped kale spinach or Swiss chard are good substitutes
  • 3-4 TBSP chopped green onion and parsley optional
For the Lemon Dijon Dressing
  • 3 TBSP fresh squeezed lemon juice lime can be a substitute
  • 3 TBSP avocado oil olive oil can be used for different flavor
  • 1 TBSP white wine vinegar apple cider vinegar can also work
  • 0.5 TBSP coarse ground mustard any Dijon mustard will do
  • 0.75 tsp sea salt adjust according to taste
  • 0.25 tsp black pepper increase for more spiciness

Equipment

  • Medium-sized pot
  • mason jar
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of dry quinoa under cold water. Toast the quinoa in a medium-sized pot over medium heat for 2-3 minutes. Add 1.5 cups of water, bring to a boil, cover, and simmer for about 13 minutes until absorbed. Cool.
  2. Chop 6 mini peppers or 1 cup of bell pepper, 2 roma tomatoes, 0.5 cup of grated carrot, and 0.25 cup of red onion. Place chopped vegetables into a large bowl.
  3. In a mason jar, combine 3 TBSP lemon juice, 3 TBSP avocado oil, 1 TBSP white wine vinegar, 0.5 TBSP mustard, 0.75 tsp salt, and 0.25 tsp black pepper. Shake to combine.
  4. Combine the cooled quinoa and chopped vegetables in the bowl. Add 2 cups of chopped chicken and pour in half the dressing. Mix gently to combine and adjust seasoning as needed.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 12gSugar: 5gVitamin A: 2500IUVitamin C: 70mgCalcium: 50mgIron: 3mg

Notes

For best freshness, store the dressing separately from the salad if meal prepping. Use colorful veggies for both aesthetics and nutrition.

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