This Chicken Quinoa Salad has been a staple in my kitchen since my daughter was a toddler and I first realized that lunch wasn't happening if I didn't prep ahead. The flavors are warm, tangy, and just a little unexpected. It is oh-so-satisfying and deserves to be a lunchtime habit.
As a busy mom who is always in need of a little more energy, I love recipes that feel as good as they taste.
This one started as a “clean out the fridge” moment when all three kids were little and I found myself unprepared. It quickly became (and remained) a go-to for quick lunches and make-ahead dinners.
Let's Talk Ingredients
Curry Powder can come in a variety of flavors, from hot to mild so make sure you pick one that matches what you are looking for. I usually go for something on the mild side for this salad, but hot is a great way to mix things up.
I've tested this recipes with tempeh and Beyond Meat chicken strips. They are both excellent plant-based swaps if you are a vegetarian. Roasted chickpeas are another great option. You can use the same spice blend I use on the chicken in all three.
This recipe calls for cooked quinoa. If you need help with this, check out my post on how to cook quinoa for stovetop instructions. Or use my recipe for Instant Pot quinoa or rice cooker quinoa.
Step by Step
Tips & Tricks
- Don't Skip Rinsing: Did you know rinsing quinoa under cold water before cooking can remove its natural bitterness? Trust me, it’s a game-changer.
- Fruit Swap Shop: Mango not in season? No worries! Toss in some diced apples or pears for a sweet, crunchy alternative.
- Nutty for Nuts: Toasting the almonds before adding them to the salad is such an easy way to elevate the flavors. Lightly toast them in a dry pan over medium heat until golden, and watch them transform your dish.
More Quinoa Salad Recipes
- Thai Quinoa Salad: Every bite of this delicious salad is a celebration of flavor.
- Southwestern Quinoa Salad: Get ready to spice up your mealtime with this colorful concoction that's a true homage to Southwestern cuisine, featuring black beans, corn, and a zesty lime-cilantro dressing that'll have you saying "More, please!"
- Balsamic Quinoa Salad: Elegance meets simplicity in this salad, where the rich, velvety balsamic glaze dances gracefully with sun-dried tomatoes and quinoa, turning a simple dish into a gourmet experience.
- Pomegranate Quinoa Salad: This salad is a true gem, bursting with juicy pomegranate seeds, offering a refreshing and antioxidant-rich addition to your dining table that's as beautiful as it is nutritious.
Chicken Quinoa Salad
Ingredients
Chicken
- 1 pound boneless skinless chicken breast
- 1 ½ teaspoons curry powder
- 1 teaspoon sea salt
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
- 2 tablespoons olive or avocado oil
Dressing
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- ⅓ cup extra-virgin olive oil
- ½ teaspoon curry powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Salad
- 3 cups cooked quinoa
- 1 mango peeled, pitted and diced
- 2 stalks celery diced
- ½ cup dried cranberries currants, raisins
- ¼ cup almonds toasted and chopped
Instructions
- Pat the chicken dry. In a small bowl, combine the curry powder, salt, cumin, crushed red pepper, and black pepper. Sprinkle the seasoning mixture over the chicken. Allow to sit at room temperature for 30 minutes, or refrigerate overnight.
- Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook for 5 to 7 minutes per side, until the chicken is cooked through and the internal temperature reaches 160 °F. Set aside to rest. After the chicken rests for at least 5 minutes, dice.
- Meanwhile, make the dressing by combine the lemon juice, maple syrup, olive oil, curry powder, salt and pepper in a blender. Process until smooth.
- Place the quinoa, mango, celery, dried cranberries, and almonds in a large bowl with the diced chicken. Toss with the dressing and serve at room temperature or chilled.
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