Chicken. Quinoa. Flavorful veggies. Perfect!
I was fiddling around the other day, looking at various recipes and experimenting. I was tired of the same old “add chopped chicken to lettuce and cut veggies salad.” My goal instead: a protein-packed chicken salad that was easy to adapt, easy to prepare, versatile.
I think I nailed it! Quinoa is the secret ingredient!
Since this easy, tasty chicken quinoa salad is packed with fresh, nutrient-dense ingredients, you will be nourished from the inside out.
While the recipe here calls for specific ingredients, it’s versatile and adaptable. And while you may want to follow the recipe exactly the first time around because of it’s versatility, you can readily adapt it to your own taste. Use what you have in your kitchen. Try a new ingredient. Almost too easy. Just my kind of recipe!
For instance, if you want to keep it very Greek, leave out the zucchini. Want a Mexican-flavored salad? Toss in a few black beans and change out the Kalamata olives to black olives. Love dried cranberries? Toss them on there, along with some grapes. Yum.
This quinoa salad will delight your taste buds, fill your tummy, and give you the protein you need to see you through your busy day. All that protein, full of nutrient-dense veggies AND full of flavor!
You can serve this recipe cold, or, if you prefer, warmed. Just toss the ingredients lightly in a skillet and add them to the lettuce (or not!), or warm them in an oven. Be creative. Most of all, make this recipe fit you! Easy to throw together and easy to adapt. Try this flavorful, nutrient-packed salad and feel nourished. Your body will thank you.
Chicken Quinoa Protein Salad
1 to 2 chicken breasts, chopped
4 Cups fresh, organic salad greens
1 Cup cooked quinoa
1/4 medium red onion, sliced or chopped
1/2 Cup chopped zucchini
1/2 Cup cucumber, chopped
1/3 Cup kalamata olives
1/4 Cup feta cheese, crumbled
2 T olive or avocado oil, combined with 3 T balsamic vinegar (or just balsamic alone)
Place all ingredients in large bowl. Toss until well-mixed. Serve.
This recipe is also very good warmed. To prepare, mix chicken, quinoa, onion, zucchini, and cucumber together. Place in small baking dish in an oven heated to 300 degrees. Warm for about 10 minutes, stirring at 5 minutes to distribute heat, until chill is off and ingredients are slightly warmed. Remove from oven, toss with remaining ingredients, and serve immediately.
- 1 to 2 chicken breasts, cooked and chopped
- 4 Cups fresh, organic salad greens
- 1 Cup cooked quinoa
- ¼ medium red onion, sliced or chopped
- ½ Cup zucchini, cut into small pieces
- ½ Cup cucumber, sliced or chopped
- ⅓ Cup kalamata olives
- ¼ Cup feta cheese, crumbled
- 2 T olive or avocado oil, combined with 2 T balsamic vinegar
- Place all ingredients in large bowl. Toss until well-mixed.
Remove from oven, toss with remaining ingredients, and serve immediately.
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