Chicken Avocado Quinoa Salad with Ginger Dressing (50 Minutes)

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Dive into a meal that’s as nourishing as it is flavorful with this chicken avocado quinoa salad. Combining the heartiness of quinoa with the freshness of veggies and the zing of a homemade ginger dressing, this salad ticks all the boxes for a filling, nutritious meal. Best part? It’s straightforward to put together, making it perfect for both weekday meals and special occasions.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts
  • 1/2 cup raw quinoa
  • 1 cup water
  • 2 ripe avocados, diced
  • 2 cups mixed greens (spinach, arugula, romaine, etc.)
  • 1 cup shredded purple cabbage
  • 1 cup grated carrots
  • 1 cup chickpeas, drained and rinsed
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, diced
  • 4 green onions, chopped
For the ginger dressing:
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon freshly grated ginger
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Cook the Quinoa (15 minutes): Rinse the quinoa under cold water using a fine-mesh sieve. In a saucepan, bring 1 cup of water to a boil. Add quinoa, reduce the heat to low, cover, and cook until quinoa is tender and water is absorbed, about 15 minutes. Fluff with a fork and let it cool.
  2. Grill the Chicken (15 minutes): Season chicken breasts with salt and pepper. Grill on medium-high heat for about 7 minutes on each side, or until fully cooked through. Remove from heat, let rest for a few minutes, then slice into thin strips.
  3. Prepare the Ginger Dressing (5 minutes): In a small bowl or jar, whisk together olive oil, lemon juice, rice vinegar, grated ginger, minced garlic, salt, and pepper. Set aside.
  4. Assemble the Salad (10 minutes): In a large bowl, combine the mixed greens, purple cabbage, grated carrots, chickpeas, bell pepper, cucumber, and green onions. Layer in the cooled quinoa, sliced chicken, and diced avocados.
  5. Dress and Serve (3 minutes): Drizzle the ginger dressing over the salad and give everything a gentle toss until well combined. If desired, let the salad sit for a few minutes to let the flavors meld before serving.

Notes

This chicken avocado quinoa salad is as colorful as it is flavorful. It’s perfect for meal prep; just keep the dressing on the side and add it when you’re ready to eat. If you fancy some crunch, toasted almonds or cashews make a great addition. The beauty of this salad is its versatility—feel free to swap in or out veggies based on what’s in season or what you have on hand. Paired with a glass of crisp white wine or sparkling water, this meal truly feels gourmet without the hefty price tag.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 220mg
  • Fat: 24g
  • Carbohydrates: 38g
  • Fiber: 11g
  • Protein: 25g
  • Cholesterol: 50mg

Pair this with...

Jalapeño Corn Muffins

Begin by warming your oven and lining a muffin tin with paper liners. In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and a pinch of salt. In a separate bowl, whisk together melted butter, milk, and an egg. Merge the wet and dry ingredients, mixing just until they become friends. Now, fold in some finely diced jalapeños (adjusting the amount based on your heat preference) and perhaps a handful of grated cheddar cheese for added richness. Spoon this vibrant batter into the muffin cups, filling each about two-thirds full. Into the oven they go! Bake until they rise proudly and sport a golden crown. Let them cool slightly, then dive in.

Beet and Carrot Slaw

Start by peeling and grating fresh beets and carrots. For the red cabbage, finely slice it to get those lovely thin shreds. In a large mixing bowl, combine your beets, carrots, and red cabbage. Now, let's whip up a simple dressing. In a small bowl, whisk together some olive oil, apple cider vinegar, a touch of honey or maple syrup for sweetness, and a dash of salt and pepper. Pour this dressing over the veggies, and toss everything well to coat. If you like a bit of an aromatic touch, add a sprinkle of chopped fresh dill or parsley. Let the slaw sit for at least 30 minutes to meld the flavors together.

Macaroni Salad

To whip this dish up, start by boiling a pot of water and cooking your macaroni until it's al dente. While it cooks, chop up some crunchy celery, sweet bell peppers, and a red onion for a burst of color and flavor. Once the pasta is done, drain and let it cool. In a separate bowl, mix together mayo, a splash of vinegar, a pinch of sugar, and some mustard to create that tangy dressing we all love. Season with salt and pepper to taste. Now, toss the cooled macaroni with the chopped veggies, and then fold in the dressing, ensuring everything gets a good coat. Let it chill in the fridge for a couple of hours to let those flavors meld. Before serving, give your Macaroni Salad a sprinkle of paprika or fresh parsley.

For Tomorrow's Dinner

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Curried Chicken Salad (15 Minutes)

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