Go Back
–+ servings
Citrus Chicken Quinoa Salad

Citrus Chicken Quinoa Salad

iamwinfred
Nutty quinoa, juicy orange segments, seared chicken, and creamy avocado come together under a bright honey lime dressing. This easy, protein-packed salad is naturally gluten free and perfect for meal prep—it tastes even better the next day!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine American
Servings 4
Calories 420 kcal

Equipment

  • Medium saucepan with lid for cooking the quinoa
  • Large skillet for searing the chicken
  • Citrus juicer for the dressing
  • Cutting board
  • Chef's knife
  • Mixing bowls in a couple of sizes
  • Measuring cups
  • Measuring spoons
  • Whisk or small mason jar for the dressing
  • Fine-mesh strainer for rinsing quinoa

Ingredients
  

  • 1 cup quinoa 200g, uncooked, rinsed
  • 2 cups water or chicken broth
  • 1.25 pounds boneless skinless chicken breasts about 565g
  • 2 tablespoons olive oil 30ml
  • 1 teaspoon smoked paprika 5g
  • 3 cloves garlic minced
  • 0.5 teaspoon salt 3g
  • 0.25 teaspoon black pepper 1g
  • 2 navel oranges peeled and segmented
  • 1 avocado diced
  • 0.5 red onion thinly sliced
  • 0.25 cup cilantro fresh, chopped
  • 2 cups baby arugula or baby spinach
  • 0.33 cup feta cheese crumbled
  • 0.25 cup sliced almonds or pepitas

For the Dressing

  • 0.25 cup fresh orange juice 60ml
  • 2 tablespoons fresh lime juice 30ml
  • 2 tablespoons olive oil 30ml
  • 1 tablespoon honey 15ml
  • 1 clove garlic minced, for the dressing
  • salt and pepper to taste for the dressing

Instructions
 

  • Rinse 1 cup of quinoa under cold running water using a fine mesh strainer. Add the rinsed quinoa and 2 cups of water or chicken broth to a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  • Remove the pan from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and spread it onto a large plate or bowl to cool slightly.
  • Pat the chicken breasts dry with a paper towel. Season both sides evenly with smoked paprika, salt, and black pepper.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts in a single layer and cook for 6-7 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
  • Add the minced garlic to the skillet during the last 1-2 minutes of cooking. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing or dicing.
  • Peel the oranges, slice off the top and bottom, and cut away the peel and white pith following the curve of the fruit. Slice between the membranes to release clean orange segments into a small bowl.
  • Cut the avocado in half, remove the pit, and dice the flesh into bite sized cubes. Thinly slice the red onion using a sharp knife or mandoline.
  • Add the fresh orange juice, lime juice, 2 tablespoons of olive oil, honey, remaining minced garlic, and a pinch of salt and pepper to a mason jar or small bowl. Whisk or shake vigorously until fully combined.
  • Add the cooled quinoa to a large mixing bowl. Add the baby arugula or spinach and toss gently to combine.
  • Add the sliced chicken, orange segments, diced avocado, and sliced red onion. Sprinkle the chopped cilantro, crumbled feta cheese, and sliced almonds over the top.
  • Pour the honey lime dressing over the salad just before serving. Toss everything gently to coat, being careful not to smash the avocado.

Notes

  • Let the quinoa cool slightly before assembling so it does not wilt the greens.
  • Pat the chicken completely dry before searing for the best golden crust.
  • Segment the oranges over a bowl to catch any extra juice for the dressing.
  • Add the avocado right before serving to prevent browning.
  • Taste the dressing before pouring and adjust the honey or lime to your preference.
  • Swap the chicken for grilled shrimp or salmon for a pescatarian version.
  • Use grapefruit or blood oranges in place of navel oranges for a different citrus note.
  • Add black beans or chickpeas for extra fiber and plant based protein.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Keep the avocado separate if you plan to store the salad for more than a day.
  • Add a splash of fresh lime juice before serving leftovers to brighten the flavor.
  • This salad tastes even better after it has had time to chill in the fridge overnight.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 34gProtein: 32gFat: 18gSaturated Fat: 4.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 480mgPotassium: 820mgFiber: 7gSugar: 10gVitamin A: 25IUVitamin C: 95mgCalcium: 12mgIron: 15mg
Keyword citrus chicken quinoa salad, gluten free lunch, healthy chicken salad, meal prep salad, orange chicken salad
Tried this recipe?Let us know how it was!