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Chicken quinoa salad with avocado dressing recipe

Chicken quinoa salad with avocado dressing recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken salad

Chicken and quinoa salad with an avocado and coriander dressing is a deliciously hearty salad for lunch or dinner. Great way to use up leftover chicken and avocados that are just past their best!

6 people made this

IngredientsServes: 6

  • 240ml water
  • 120ml red quinoa
  • 2 avocados, peeled and mashed
  • 2 tablespoons freshly chopped coriander
  • 1 tablespoon fresh lime juice
  • salt and freshly ground black pepper to taste
  • 450g cooked cold chicken, cubed
  • 2 tomatoes, seeded and chopped
  • 2 tablespoons chopped scallions

MethodPrep:15min ›Cook:15min ›Extra time:30min cooling › Ready in:1hr

  1. Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool quinoa to room temperature, about 30 minutes.
  2. Mix mashed avocado, coriander, lime juice, salt and pepper together in a bowl until dressing is smooth.
  3. Combine quinoa, chicken, tomatoes and scallions in a bowl; add avocado dressing and toss to coat.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (2)

by Buckwheat Queen

Delightful, absolutely delightful. A refreshing and light salad that is so delicious you'll steal it from your family. I made this at lunchtime to have it ready for a late dinner. I ate the whole thing myself for lunch. I think the key is the fresh and flavourful ingredients. I used leftover, very flavourful, chicken and a nice, ripe avocado. I added a fresh hot pepper, liking things a bit spicy, and not-too-ripe tomatoes. The whole thing just worked. The crunch and nutty flavour of the quinoa and the smooth, fresh avocado mixture with the tasty chicken all just seemed to blend perfectly together. The colors and tastes are so vibrant and inviting you convince yourself to eat your partner's share and say "I've got sandwich fixin's in the fridge, right?" I made mine in a layer form instead of mixing it all together and it was beautiful but either way it is delicious. Thank you Sroch for this wonderful meal.-04 Feb 2015

Chickpeas (garbanzo beans) are my new favorite legume. I only recently started liking them in my salads, but now I can’t get enough. Using dried garbanzos taste better than canned, but for speed and convenience, canned is perfectly fine here. This is also vegan, gluten-free and dairy-free and under 250 calories. More of my favorite quinoa bowls are Grilled Mediterranean Chicken and Quinoa Salad, Southwestern Black Bean, Quinoa and Mango Medley, and Quinoa ‘Fried Rice’ to name a few.

I don’t know about you, but I’m counting the days until summer (54 days to go!!) Living near the ocean, nothing makes me happier than having my feet in the sand with a good book or magazine. But that also means bathing suit shopping (ugh!) and exposing a lot more skin than I did all winter. My solution – eat more salads (and of course exercise)!

This salad is perfect for lunch, you can make it ahead, leaving the cucumbers and avocado out, and add the just before your ready to serve.

Recipe Summary

  • 1 cup water
  • ½ cup red quinoa
  • 2 avocados, peeled and mashed
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • salt and ground black pepper to taste
  • 1 pound cubed cooked chicken, chilled
  • 2 tomatoes, seeded and chopped
  • 2 tablespoons chopped scallions

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool quinoa to room temperature, about 30 minutes.

Mix mashed avocado, cilantro, lime juice, salt, and pepper together in a bowl until dressing is smooth.

Combine quinoa, chicken, tomatoes, and scallions in a bowl add avocado dressing and toss to coat.

Swap In Whatever You’d Like Here

Substitutions that might make you happy:

  • use chickpeas instead of chicken
  • use a different grain, or cook your own
  • use a different dressing – something lemony, herby, more or less sweet, whatever you like
  • add capers for extra briney-ness
  • add roasted vegetables of any sort – sweet potato, bell peppers, zucchini
  • add cheese
  • add nuts or seeds

Whether you go my direction with the quinoa / chicken / artichokes / Greek dressing, or go your own way with a spin-off of this combination, you will be eating well.

She is beautiful, colorful, flavorful, nutritious, family-friendly, and everything good that your SOS spring + summer heart could ever want.

Chicken and Quinoa Salad Bowl

This chicken and quinoa salad bowl makes a fantastic energy-boosting lunch!

I don't know about you, but lunchtime sandwiches always make me feel so lethargic. A biscuit (or three) usually follows soon after in an effort try to wake me back up again (like that's actually gonna work!).

So I'm on the hunt for energy boosting lunches!

Food that makes you feel fantastic, but tastes amazing. Being able to make it ahead is a major bonus too - as I'm terrible for grabbing a sandwich or a slice of cake come midday because I can't be bothered to make something.

If you have a favourite quick and easy lunch idea I'd LOVE to hear!

This is my current favourite salad. Roast chicken, piles of quinoa and salad all served with creamy avocado, salty feta and a citrus-y lemon vinaigrette!

Make it the night before, look forward to it all morning, then probably tuck in about 10:30am.

I hope you enjoy this yummy Chicken and Quinoa Salad Bowl.

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Greek Chicken Quinoa Salad

This Greek Chicken Quinoa Salad is so fresh, light and flavorful – perfect for lunches! It’s also filling and full of protein, but what you’ll really love is the seasoned chicken, juicy tomatoes, rich olives, cool cucumbers, salty feta cheese, spinach, basil and hearty quinoa all tossed in a tasty Greek dressing. I want to make it all the time! Better yet, a satisfying serving is just 285 calories or 7 Green, 6 Blue or 3 Purple myWW SmartPoints.

I always make the quinoa in my rice cooker (1:2 ratio quinoa to water, cooked on the white rice setting) which is super simple, but you can also easily make it on the stovetop following the package instructions. You’ll want to allow it to cool to use it in the salad, so you can even make it the night before and just pull it out of the fridge when you’re ready to compile the salad. The chicken cooks in just minutes so the whole recipe comes together quickly and easily once the quinoa is ready.

Peruvian chicken, avocado & quinoa salad

Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.

While the quinoa is cooking, put the sweetcorn in a dry frying pan over a medium-high heat. Cook for 5 mins, turning every now and then, until defrosted and lightly toasted. Set aside.

Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.

Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.

Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice. Add the chicken pieces and avocado to the salad and toss gently together before serving.


To make into a packed lunch, divide the salad between two lidded containers and chill until ready to serve. Eat within 1 day.

Healthy Quinoa Salad

There’s so much to love about this superfood salad! Kale and quinoa make a rockstar combo studded with carrots, corn, bell pepper, green onion, and edamame, then tossed in a fresh and flavorful homemade dressing. I could pretty much make this every week and never tire of it. It’s crazy tasty and a fantastic way to up your veggie intake!

I used regular white quinoa for this recipe but feel free to try it with red or tri-color quinoa as well!

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