“A Fresh, Protein-Packed Roasted Quinoa with Chicken Salad that features Crispy Quinoa, Juicy Chicken, and a Creamy Avocado-Cilantro Dressing”
This Roasted Quinoa Chicken Salad is a nutrient-rich, vibrant meal that’s packed with flavor, texture, and health benefits. It combines protein-packed roasted chicken breasts with crispy roasted quinoa, fresh greens, juicy strawberries, tomatoes, creamy avocado, and a tangy avocado-cilantro dressing. This wholesome salad offers a perfect balance of macronutrients: lean protein, healthy fats, and complex carbohydrates.
Jump to Recipe Jump to VideoWhy Make This Roasted Quinoa Chicken Salad Recipe?
Specifically, this recipe is a full meal in one bowl—hearty enough for lunch or dinner, yet light and refreshing. The roasted quinoa adds a delightful crunch and nutty flavor, while the creamy dressing brings everything together with a citrusy, herbaceous punch. Moreover, the inclusion of seasonal ingredients like strawberries and micro-greens makes it ideal for any time of the year.
Potential Health Benefits
- Quinoa is a complete protein and high in fiber and minerals like magnesium and iron.
- Chicken breast provides lean protein to support muscle and satiety.
- Avocados and olive oil are rich in heart-healthy monounsaturated fats.
- Fresh greens and vegetables deliver antioxidants, vitamins A and C, and anti-inflammatory benefits.
Tips & Substitutions for Customizing this Roasted Quinoa Chicken Salad!
- No duck fat? Use avocado oil or even olive oil.
- Vegan option: Replace chicken with roasted chickpeas or tofu, and use vegetable broth for quinoa.
- No champagne vinegar? White wine vinegar or even apple cider vinegar works.
- Quinoa tip: Soaking and rinsing helps reduce bitterness and improves texture.
- Meal prep-friendly: The roasted quinoa and dressing can be made ahead and stored for days.
Whether you’re meal-prepping, serving a crowd, or just craving something fresh yet filling, this roasted quinoa chicken salad delivers both flavor and nourishment in every bite.
More Any Time Salad Recipes Recommendations
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Nutritional information
Importantly, this website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Roasted Quinoa Chicken Salad
Equipment
Ingredients
For The Quinoa
- 1 cup quinoa rinsed thoroughly and soaked 10 – 15 minutes
- 2 – 3 tablespoons extra virgin olive oil
- 3 – 4 garlic cloves peeled and grated
- 1 bunch fresh cilantro use leaves only, Chopped.
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon kosher salt
- 2 cups chicken stock or vegetable stock or water
For the Chicken
- 1 1/2 pounds chicken breast 3 breasts boneless-skin on
- 1 1/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 2 – 3 tablespoons duck fat or avocado oil (enough to coat the bottom of the pan
For the Salad Dressing
- 3 cloves garlic peeled
- 1 small shallot peeled and roughly chopped
- 2 – 3 tablespoons fresh cilantro leaves
- 1/2 small haas avocado
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons champagne vinegar or white wine vinegar
- 1/2 cup avocado oil or grapeseed oil
- salt and fresh ground black pepper to taste
- Optional: 1 – 2 teaspoons for a slightly sweet dressing
- Optional: 1/2 to 1 teaspoon dijon mustard
Other Salad Ingredients:
- 8 – 10 ounces grape or cherry tomatoes halved or quartered
- 12 – 15 small strawberries hulled and halved if needed
- 1/2 small red onion peeled, thinly sliced and soaked in cold water for 15 minutes
- 1/2 haas avocado cutup into chunks
- 5 ounces butter lettuce organic
- 5 ounces arugula organic
- 1 cup micro greens like micro broccoli
Instructions
Make the Roasted Quinoa:
- In a two quart saucepan, sauté garlic and cilantro in olive oil. 1 to 2 minutes on medium heat.2 – 3 tablespoons extra virgin olive oil, 3 – 4 garlic cloves, 1 bunch fresh cilantro
- Drain the quinoa. Add to the aromatics and add ground cumin, salt and freshly ground black pepper. Mix and cook 2 minutes.1 cup quinoa, 1/2 teaspoon ground cumin, 1/2 teaspoon black pepper, 1/2 teaspoon kosher salt
- Pour in the stock. Stir. Bring to a boil. Cover and reduce flame to low. Simmer 13 to 15 minutes until liquid is absorbed.2 cups chicken stock
- Let the quinoa rest, covered for 10 minutes. And preheat oven, 425 degrees fahrenheit.
- Transfer the quinoa to a sheet pan lined with parchment paper. Spread it out on the sheet pan.
- Roast for 10 to 15 minutes. Remove from the oven and cool.
Simultaneously, Make the Chicken Breasts.
- Combine the salt, black pepper and cumin in a small prep bowl.1 1/4 teaspoon kosher salt, 3/4 teaspoon freshly ground black pepper, 1/2 teaspoon ground cumin
- Add the chicken breasts to a plate or sheet pan. Sprinkle the seasoning mix all over the breasts, patting it in to adhere. Rest for 10 to 15 minutes.1 1/2 pounds chicken breast
- Heat the duck fat (or avocado oil) in a large stainless steel skillet. Use medium flame.2 – 3 tablespoons duck fat
- Add the chicken breasts, skin side down. Cook 4 to 5 minutes, until golden brown.
- Use a kitchen tong to carefully flip the chicken breasts. Use a pot holder and carefully transfer the skillet to the preheated 425 degree oven. Roast for 8 to 10 minutes until the internal temperature is 160 to 165 degrees fahrenheit
- Transfer the breasts to a cutting board and rest for 5 to 8 minutes before cutting up to desired size.
Simultaneously, prepare the creamy avocado dressing
- Dump all the salad dressing ingredients into a mini food processor. Pulse until well combined. Taste and adjust seasoning if needed. Note: The excess salad dressing can be refrigerated for up to one week.3 cloves garlic, 1 small shallot, 2 – 3 tablespoons fresh cilantro leaves, 1/2 small haas avocado, 2 tablespoons freshly squeezed lime juice, 2 tablespoons champagne vinegar, 1/2 cup avocado oil, Optional: 1 – 2 teaspoons for a slightly sweet dressing, Optional: 1/2 to 1 teaspoon dijon mustard, salt and fresh ground black pepper to taste
Assemble the salad:
- Assemble the salad with the remaining salad ingredients, quinoa and chicken. Drizzle with your desired amount of salad dressing. Enjoy!8 – 10 ounces grape or cherry tomatoes, 12 – 15 small strawberries, 1/2 small red onion, 1/2 haas avocado, 5 ounces butter lettuce, 5 ounces arugula, 1 cup micro greens
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