Looking for an unexpected and wholesome meal option? Try out this Chicken Quinoa Salad recipe. It combines the nutty flavor of quinoa with juicy chicken, tossed together with a vibrant mix of veggies, fruits, and nuts to give a flavor thrill in every bite. This recipe is the perfect example of how to create a nutritious and family-friendly meal that doesn't compromise on taste.
I love a great salad, and if it is full of both texture and flavor all the better.
This Chicken Quinoa Salad is a favorite of mine. It is hearty, satisfying, and sure to please.
Recipe Highlights
- A Symphony of Flavors: This salad is anything but ordinary. The nuttiness of quinoa harmonizes with the savory, perfectly seasoned chicken. The salad is also packed with the freshness of fruits and vegetables, all united by a zippy dressing.
- Crunch and Munch Texture Fiesta: This salad is a treat not only for your taste buds but also for your mouthfeel. With the crunch of fresh veggies and nuts, the softness of quinoa, and the tenderness of the chicken, every bite is a little party of its own. It's a dance of texture that makes eating this salad an absolute pleasure.
- Meal Prep Magic: This Chicken Quinoa Salad is perfect for meal-prep enthusiasts. It stores beautifully, keeping you in delicious lunches for days, and it continues to taste fabulous on day three as it does on day one. It's a recipe that keeps on giving!
Ingredients
- Curry Powder: If you're out of curry powder, a mix of turmeric, coriander, cumin, and a pinch of chili powder can mimic its complex flavor profile.
- Sea Salt: I like sea salt, but use whatever type of salt that you have on hand.
- Ground Cumin: Known for its earthy and slightly spicy flavor, ground cumin adds an extra layer of complexity.
- Crushed Red Pepper: If you prefer a milder salad or are simply out of crushed red pepper, a dash of smoked paprika could offer a sweet and smoky alternative.
- Black Pepper: Freshly ground black pepper works best, but if you’re in a pinch, a small amount of white pepper can be a decent stand-in.
- Olive Oil Spray: Perfect for cooking our chicken with minimal added fat. If you don't have a spray, lightly brushing your pan or chicken with regular olive oil works just fine.
- Boneless Skinless Chicken Breasts: The lean protein star of our salad. For vegetarians, tempeh or Beyond Meat chicken strips make excellent plant-based swaps without sacrificing texture or protein content.
- Cooked Quinoa: The nutty base that ties our salad together. Out of quinoa? Couscous or bulgur wheat can offer a similar texture and soak up the dressing beautifully.
- Mango: This tropical fruit adds a juicy, sweet contrast. If mangoes aren't in season, diced peaches or nectarines can dazzle your taste buds in a similar way.
- Celery: For that necessary crunch. No celery? Thinly sliced fennel provides a crisp texture and a slightly sweet, anise-like flavor that complements the other ingredients wonderfully.
- Currants or Raisins: These little dried fruits lend a sweet chewiness. Feel free to swap with dried cranberries or chopped dates for a twist on sweetness and texture.
- Scallions: Their mild oniony bite brings freshness and zing. In their absence, a bit of finely chopped red onion can do the trick, offering a similar sharpness.
- Almonds: Toasted and chopped for a nutty crunch. No almonds? Sunflower seeds or chopped walnuts are fantastic alternatives that still deliver texture and flavor.
- Lemon Juice: Brightens up the salad with its tangy zest. Out of lemons? Apple cider vinegar is a great substitute, providing a similar acidic punch.
- Maple Syrup: It balances the acidity with its smooth sweetness. Honey or agave syrup are easy swaps if maple syrup isn’t available.
- Olive Oil: Use good quality extra-virgin olive oil in this recipe.
Tips & Tricks
- Quinoa Quirks: Did you know rinsing quinoa under cold water before cooking can remove its natural bitterness? Trust me, it’s a game-changer. Plus, experimenting with different types of quinoa (white, red, or black) can add a pop of color and texture to your salad.
- Spice It Right: Adjust the spice levels in the curry powder mix to suit your family’s palate. A little less crushed red pepper can keep it kid-friendly, while an extra pinch can satisfy those who crave the heat.
- 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.
- Personalize Your Protein: Not a chicken fan? No problem! Grilled tofu or chickpeas make fantastic plant-based protein options that still soak up all the spicy goodness.
- Leftover Love: If you find yourself with leftovers, they make a fantastic filling for wraps or pita pockets the next day. Talk about a lunchtime upgrade!
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
Looking for an unexpected and wholesome meal option? Try out this Chicken Quinoa Salad recipe. It combines the nutty flavor of quinoa with juicy chicken, tossed together with a vibrant mix of veggies, fruits, and nuts, to give a flavor thrill in every bite. This recipe is the perfect example of how to create a nutritious and family-friendly meal that doesn't compromise on taste.
Servings: 6
Calories: 323kcal
Ingredients
- 1 ½ teaspoons curry powder
- 1 teaspoon sea salt
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper
- ¼ teaspoon black pepper
- Olive oil spray
- 1 lb boneless skinless chicken breasts tempeh or beyond meat chicken strips
- 1 ½ cups cooked quinoa
- 1 mango peeled, pitted and diced
- 2 stalks celery trimmed and sliced thin
- ½ cup currants or raisins
- 4 scallions trimmed and sliced
- ¼ cup almonds toasted and chopped
Dressing
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon sea salt
- ½ teaspoon curry powder
- ⅛ teaspoon black pepper
- ¼ cup extra virgin olive oil
Instructions
- Heat a skillet or indoor grill to medium and spray with olive oil.
- In a small bowl combine curry powder, sea salt, cumin, crushed red pepper and black pepper. Spray chicken, tempeh or chicken strips with olive oil and rub with spice mixture. Cook for 5 minutes per side or until cooked through. (If you are using chicken the amount of time will depend on how thick it is.)
- Remove from heat and allow to cool. Chop into ½ inch pieces and place in a large bowl. Add quinoa, mango, celery, currants, scallions and almonds.
- Meanwhile, combine dressing ingredients in a glass jar or blender. Shake or process until smooth.
- Toss dressing with chicken mixture. Serve at room temperature or chilled.
Notes
Servings 6, Calories 245, Fat 11.9g, Carbohydrates 18.9g, Protein 18.7g, Cholesterol 43mg, Sodium 624mg, Fiber 3.1g, Sugars 7.1g, WW Pts 7
Nutrition
Calories: 323kcal | Carbohydrates: 28g | Protein: 20g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 692mg | Potassium: 635mg | Fiber: 4g | Sugar: 14g | Vitamin A: 581IU | Vitamin C: 18mg | Calcium: 61mg | Iron: 2mg
Shannon Graham
I need to make this one ASAP!