How many calories in Quinoa Chicken Salad?

This recipe contains approximately 480 calories per serving, depending on the size of the chicken breast.

How long does this salad keep in the fridge?

Store in an airtight container for up to 4 days; it is an excellent option for meal prep.

Replace the chicken with a 15-ounce can of chickpeas or extra-firm tofu for a plant-based alternative.

It is a complete meal on its own, but it pairs well with a side of hummus and whole-wheat pita bread.

mediterranean_americanEasynon vegetariangluten freedairy freenut free

RATING

4.5/5(115)

TASTE SCORE

8/10

Cooled quinoa tossed with shredded chicken, cucumber, tomato, parsley, and lemon-olive oil dressing — a fresh meal-prep lunch.

PREP

12m

COOK

18m

SERVES

1 BOWL

240 cal

SERVINGS

METHOD · 3 STEPS

1
Cook the quinoa and poach the chicken.
- Rinse quinoa and simmer in water for 15 minutes until tender.
- Place chicken in a separate pot of water and poach for 14 minutes.
- Drain and cool the quinoa, then shred the cooked chicken.
TIPRinse the quinoa under cold water before cooking to remove its natural bitter coating.
Prepare the lemon-garlic dressing.
Whisk together the olive oil, fresh lemon juice, minced garlic, salt, and black pepper in a small bowl until the emulsion is well combined.
3
Toss the salad ingredients together.
- Place cooled quinoa and shredded chicken in a large mixing bowl.
- Add chopped cucumber, halved cherry tomatoes, red onion, and fresh parsley.
- Pour the dressing over the mixture and toss thoroughly to coat.
TIPLet the quinoa and chicken cool completely before mixing to keep the vegetables crisp.

PRO TIPS

3 tips from the recipe — small details that make a real difference to the final dish.

1
Massage the red onions with a pinch of salt and lemon juice first to mellow their sharp bite.
2
Use a fork to fluff the quinoa after cooling to prevent clumping in the salad.
3
Add the dressing just before serving if you prefer the vegetables to stay extra crunchy.

RECIPE VARIATIONS