Looking for a fresh, easy meal to pull together for dinner? This chicken quinoa salad fits the bill. It is delicious, healthy, economical, and can be thrown together in just 30 minutes.
I love this recipe especially in the spring and summer. It gets hot here in Texas, and the last things I want to do in the afternoon heat is pull dinner together in a hot and stuffy kitchen. This recipe is so easy and is perfect for prepping ahead and storing in the refrigerator until you are ready for it! I like this recipe in the spring too when I start to crave more fresh ingredients in our meal rotation.
Tips For Making Chicken Quinoa Salad
- Use pre-cooked chicken. This always saves time, and if you are puling this together on a summer afternoon then it won’t heat up your kitchen more!
- Chop everything into small pieces. You want the cucumber, onion, and bell peppers to be cut to about the same size as the beans.
- Make plenty! This is an easy grab-and-go meal if you make it ahead of time and portion into smaller containers for storage.
Tools You May Need
Stainless steel pot with lid
Strainer
Measuring cups and spoons
Cutting board
Chefs knife
Wooden Spoon
Glass bowl
Ingredients For Chicken Quinoa Salad
Chicken Breast – Cooked and shredded.
Quinoa – Tri colored quinoa is my favorite.
Bone Broth – I use bone broth for extra protein and nutrients, but you can use water in a pinch!
Canned Beans – I use garbanzo, kidney, or black beans for this recipe.
Bell Peppers – I use fresh from the garden produce when I can!
Cucumbers – English cucumbers are my favorite.
Red Onion – This adds lots of color and flavor.
Cherry Tomatoes – These are always amazing, but I don’t always add them if they aren’t in season.
Olive Oil – I get mine from Azure Standard.
Lemon Juice – Fresh is best, but I use organic lemon juice without additives when I don’t have fresh lemons handy.
Real Salt and Pepper
Garlic
Oregano
How To Make Chicken Quinoa Salad
Measure quinoa and pour into a strainer. Rinse thoroughly under cold water. Transfer quinoa to a stainless steel pot and add in bone broth and real salt. Cook on medium until the broth is mostly absorbed and then turn down to simmer while the quinoa finishes cooking. Remove from heat and leave covered for 10-15 minutes.
While the quinoa cooks, chop up the red onion, cucumber, tomatoes, and bell peppers. Shred chicken breast and add to glass bowl. Open the can of garbanzo beans and rinse thoroughly.
Combine olive oil, lemon juice, real salt, and pepper in a jar. Mince garlic and oregano and add. Mix the dressing thoroughly.
Add all the ingredients to a large glass mixing bowl and combine thoroughly. Sample, adjust to your taste, and serve!
How To Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Check Out More From Little House Tending
Lemon Chicken Thighs With Creamy Coconut Rice
Printable Recipe For Chicken Quinoa Salad
If you enjoy this recipe I would appreciate it if you would come back and leave a review. Do you have a favorite summertime meal? Comment below!
Chicken Quinoa Salad
Equipment
- Stainless steel pot with lid
- Strainer
- Measuring cups and spoons
- Cutting board
- Chefs knife
- Wooden Spoon
- Glass bowl
Ingredients
- 1 cup Tri Colored Quinoa
- ½ teaspoon Real Salt
- 1 cup Bone Broth you can use water in a pinch!
- 2 lbs Chicken Breast Cooked and shredded
- 15 oz Canned Garbanzo Beans You can also use kidney or black beans.
- 2 Bell Peppers
- 1 English Cucumber
- 1 Red Onion
- 10 oz Cherry Tomatoes
- ½ cup Extra Virgin Olive Oil
- ¼ cup Lemon Juice
- 1 teaspoon Real Salt
- ¾ teaspoon Black Pepper
- 4 cloves Garlic minced
- 1½ teaspoons Oregano
Instructions
- Measure quinoa and pour into a strainer. Rinse thoroughly under cold water. Transfer quinoa to a stainless steel pot and add in bone broth and real salt. Cook on medium until the broth is mostly absorbed and then turn down to simmer while the quinoa finishes cooking. Remove from heat and leave covered for 10-15 minutes.
- While the quinoa cooks, chop up the red onion, cucumber, tomatoes, and bell peppers. Shred chicken breast and add to glass bowl. Open the can of garbanzo beans and rinse thoroughly.
- Combine olive oil, lemon juice, real salt, and pepper in a jar. Mince garlic and oregano and add. Mix the dressing thoroughly.
- Add all the ingredients to a large glass mixing bowl and combine thoroughly. Sample, adjust to your taste, and serve!
Notes
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