Chicken Quinoa Salad

This salad is both light and hearty. It makes a great main dish salad. It's especially easy to through together with a little pre-prep. For example, cooking the quinoa the night before (2 cups water/1 cup quinoa), roasting or grilling a chicken the night before or if you're short on time and energy, purchasing a pre-roasted organic chicken will make many meals.

Get creative with adding other veggies and herbs. I love fresh cilantro and basil and sometimes I'll just get a bit overindulgent and add a ton of fresh, chopped herbs.

Serves 4

Salad:

4 cups chopped Romaine lettuce

1 cup cooked quinoa

1 cup cooked organic chicken, shredded or chopped

¼ cup fresh mint, chopped

½ medium cucumber, peeled, seeded, and chopped

4 green onions, chopped

½ avocado, cut into small cubes

Fresh herbs – chopped (cilantro, mint, basil) about ½ cup total

About 12 baby plum tomatoes, quartered 

Dressing:

1/4 cup lime juice

2 tablespoons honey

1 teaspoon red wine vinegar or Dijon mustard

½ teaspoon sea salt

¼ teaspoon fresh ground black pepper

¼ cup plus 2 tablespoons olive oil (or combo olive oil and avocado oil)

1 teaspoon fresh ginger, finely minced

1 tablespoon fresh cilantro, finely chopped

1 tablespoon fresh mint, finely chopped

Toss together all of the salad ingredients. Whisk together all of the dressing ingredients (or use a mason jar and shake together). Start with gently tossing ¼ cup dressing with salad and add more as desired.

Fun additions include: crumbled feta cheese, chopped asparagus, sunflower seeds, pine nuts, nitrite-free salami

 

 

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