Citrus Chicken Quinoa Salad

The final dish
As seen on
Sally’s
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(7)

Ingredients

serves 3
  • 1 and 1/2 cups cooked quinoa
  • 2 Tablespoons extra virgin olive oil
  • 1 pound skinless boneless chicken breasts, cut into 1-inch pieces
  • 2 cloves garlic or roasted garlic, finely chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 large oranges, peeled and segmented
  • 1 ripe avocado, sliced or cubed
  • 1/4 cup lime juice
  • 1/3 cup chopped fresh cilantro (packed)
  • 1 Tablespoon orange juice
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon honey
AmericanDinnerGluten-FreeHigh-Protein
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Preparation

Chef’s notes

Make Ahead Instructions:
This is a perfect recipe to make ahead of time because the flavors taste even better by day 2. Simply prepare through step 3, cover tightly, and refrigerate overnight.
Special Tools (affiliate links):
Glass Mixing Bowl | Whisk
Cilantro:
If you don’t care for cilantro, leave it out or replace with chopped fresh basil or parsley.
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