Light Citrus Chicken Quinoa Salad
A light and healthy citrus salad with creamy avocados, chunks of white meat chicken, mandarin oranges, and fresh cilantro. This chicken quinoa salad is so filling and still lighter on the calories!
Servings: 4 servings
Ingredients
- 2 cups cooked quinoa
- 4 tablespoons olive oil divided
- 1 pound boneless skinless chicken breast cut into 1-inch cubes
- 5 cloves roasted garlic chopped (see notes)
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 can 15 oz mandarin oranges, drained
- 1 large ripe avocado peeled and cubed
- 1/4 cup lime juice
- 3 tablespoons honey
- 2 tablespoons orange juice
- 1/2 cup chopped cilantro divided
Instructions
- Place the quinoa in a large bowl and allow it to come to room temperature.
- Drizzle 2 tablespoons of olive oil in a large skillet over medium high heat. Add the chicken along with the roasted garlic. Sprinkle with the smoked paprika and salt and allow the chicken to cook through, about 6-8 minutes. Add the cooked chicken, mandarin oranges, avocado, and 1/4 cup of cilantro to the bowl with the quinoa. Stir; set aside.
- For the dressing: Place lime juice, honey, orange juice, 2 tablespoons olive oil, and 1/4 cup of cilantro in a mason jar and give it a few good shakes until the ingredients are thoroughly combined. Pour the dressing over the salad when ready to serve.
Notes
- I used 2/3 cup uncooked quinoa to yield 2 cups cooked. I cook my quinoa using these directions.
- Roasted garlic can be found in jars in the International food aisle in most grocery stores.
- To roast your own garlic: Heat an oven to 400 degrees F. Position a rack in the center of the oven. Peel off most of the paper from the garlic, leaving the head intact with the cloves attached. Trim the top off the head of garlic by ¼ inch. Drizzle 2 teaspoons of olive oil over the exposed surface, sprinkle with a pinch of salt and pepper. Wrap in foil and bake for 40 minutes. Check the garlic, it is done when the center clove is completely soft with pierced with a paring knife. Continue roasting for an additional 5 -10 minutes to help deepen the golden color and caramelize further. Exact roasting time may vary due to size. Garlic can be refrigerated for up to 2 weeks and frozen for up to 3 months.
- Recipe adapted from Sally's Baking Addiction.
