Citrus Quinoa Chicken Salad
Servings Prep Time
3servings 10minutes
Cook Time
Servings Prep Time
3servings 10minutes
Cook Time
  • 1 1/2cups cooked quinoa
  • 2tablespoons Calivirgin Premium Olive Oil
  • 1pound thin cut boneless skinless chicken breastsdiced into cubes
  • 2cloves garlicminced
  • 1/2teaspoon paprika
  • 1/2teaspoon salt
  • 2large orangespeeled and segmented
  • 1ripe avocadopeeled and cubed
  • 1/4cup fresh lime juice
  • 1/3cup cilantrochopped
  • 1tablespoon orange juice
  • 1 tablespoon Calivirgin Blood Orange Olive Oil
  • 1tablespoon honey
  1. Cook quinoa according to package directions or use my directions – my recipe will make 2-3 cups, more than what you will use. But leftovers are great! Transfer cooked quinoa to a large bowl and let cool.
  2. The chicken. Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.
  3. The dressing. Whisk all of the dressing ingredients together. Pour over salad and toss to coat everything evenly.
  4. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
Recipe Notes

Recipe Courtesy of Sally @ Sally’s Baking Addiction