Chicken and Quinoa Salad

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This Chicken and Quinoa Salad is a meal that the whole family will enjoy. Chicken, quinoa, crunchy celery, spring onions and avocado are tossed in a bowl with a creamy, healthy salad dressing made with plain yoghurt. It is a meal that is ideal for lunch or dinner.

Overhead shot of bowl of salad with a spoon in the bowl.

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Why we love this recipe:
Ingredients in this recipe:
Step by Step Instructions:
Tips for Success and FAQs:
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Chicken and Quinoa Salad

Why we love this recipe:

My Chicken and Quinoa Salad is rich in dietary fibre and protein, making it a nutritious, satisfying meal that also tastes great. One of the great advantages of salads is their versatility as you can customise the ingredients to suit your taste or what you have on hand. Just some of the reasons that we love this salad bowl are:

It is naturally gluten-free, making it ideal for people with specific dietary requirements.
You can cook your own chicken or make it even easier by using some leftover roast chicken.
Light and fluffy quinoa cooks quickly and easily, complements the other ingredients and absorbs the bright, tangy flavours of the dressing.
It is a meal which the whole family will enjoy.
For convenience, you can make it a day ahead of time, just add the avocado shortly before serving.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

For the salad:

Chicken – cooked chicken breast or roast chicken.

Quinoa – we have used white quinoa.

Celery – adds crunch.

Spring onions/scallions – add great flavour.

Flaked almonds – for texture.

Avocado – contains heart-healthy fats.

For the dressing:

Greek yoghurt – the healthy, creamy element of the dressing.

Olive oil – extra virgin olive oil if possible, or the best that you have.

Lemon juice – freshly squeezed for brightness.

Honey – adds a touch of sweetness for balance.

Sea salt and freshly ground black pepper – season the dish to your liking.

Step by Step Instructions:

Steps 1-4 of preparing this recipe in a photo collage - the uncooked quinoa in a saucepan, the cooked quinoa in a saucepan, the dressing ingredients in a small bowl and chopping the celery on a wooden board.

Steps 5-8 of preparing this recipe in a photo collage - chopping the spring onions, the sliced chicken, chopping the avocado and all of the ingredients in a bowl ready to mix.

Put the quinoa into a fine-meshed sieve and rinse well under cold running water, swishing the quinoa with your hand. Drain the quinoa well. Add water to a medium saucepan, add the quinoa, bring to the boil then lower the heat and simmer, covered, for about 10 minutes, until the seeds are tender.
After removing the saucepan from the heat, place a folded clean tea towel or 3 layers of paper towel over the saucepan, place the lid back on and stand 5 minutes. The tea towel/paper towel will absorb excess moisture. Turn the quinoa into a large bowl.
In a small bowl, combine the dressing ingredients.
Slice the celery thinly on the diagonal.
Slice the spring onions thinly on the diagonal – using the white and some of the green part.
Prepare the chicken – slice two cooked chicken breasts or shred some leftover roast chicken, sufficient for 2 people.
Peel your avocado, and cut into small cubes.
Add all of the ingredients to a bowl, and toss with the dressing. Season to taste with salt and pepper.

A big dish of salad with some serving spoons, and a smaller plate serving up a portion of salad.

Tips for Success and FAQs:

When making salads, use the best quality produce available – fresh produce will give you the optimum texture and flavour.

Ensure the dish is seasoned to your liking – adjust the salt and pepper to suit your taste.

How long will the Chicken and Quinoa Salad last?

Store the salad in an airtight container in the refrigerator for up to 3 days. Ideally, eat it the day it is made or the day after. Longer than this and the ingredients lose their crunch. If making it a day ahead, add the cubed avocado shortly before serving.

Can I make a vegetarian version of this salad?

You certainly can, just substitute chickpeas or cannellini beans for the chicken. You could also try our Sweet Potato and Quinoa Salad.

What is the best cut of chicken to use?

I have used chicken breasts as they are very lean and easy to prepare. Just be careful to not overcook the chicken breast as it will become tough and dry. Alternatively, to make this a quicker meal, you could use leftover rotisserie chicken. Chicken thighs also work well.

Do I need to rinse the quinoa?

It is important to rinse the quinoa as this helps remove the outside coating of the grain, called saponin, which can cause a slightly bitter taste. Saponin is a naturally occurring chemical that deters insects. Be sure to drain it well after rinsing.

Overhead shot of salad ingredients in a bowl prior to being mixed.

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Here are some more of our favourite easy and tasty salad recipes that are perfect for lunch or a light dinner:

If you love quinoa salads, I strongly encourage you to try this delicious Chicken and Quinoa Salad. It is a nutritional powerhouse, containing energy-boosting protein and essential dietary fibre. As well, it is a family favourite; eat it warm or cold, for lunch or dinner, to take on a picnic or as a packed lunch. Enjoy!

Alex xx