This Citrus Chicken and Quinoa Salad is so light and refreshing, it’s the perfect salad for spring!

Well it’s not quite spring yet, but I so am longing for spring. Is anyone else?

I love a good salad. I’m always trying to experiment and make different kinds of salads. Lately I’ve been trying to incorporate Quinoa into my salads since Quinoa is such a Superfood.

Quinoa is the perfect addition to this salad. You see Quinoa by itself can taste a little bland. But when it’s mixed in something like this Citrus Chicken and Quinoa Salad it tastes absolutely amazing!

I used red Quinoa for this recipe because I like the splash of color. You can use any color Quinoa though.

I’ve also been super excited to try my new Cast-Iron Grill Pan that I got from Cary for Christmas! We live in a condo, so we’re not allowed to grill on our balcony. I miss grilling, I just love the flavor of food especially Chicken that is cooked right off the grill.

This new grill pan I got totally saves the day for making food that tastes like it’s right off the grill! It’s so nice because now I have the ease of making grilled food right on my stovetop!

Ahh, it’s the little things that make me happy. 🙂

Here’s what I love about this salad:

• It has a light refreshing Citrus taste
• It’s packed with Vitamins and Protein
• It’s under 300 Calories and will leave you feeling full
• It’s super easy to make

If you try this recipe let me know what you think by leaving a comment below! It’s super helpful to me and other readers!

Cheers!

Citrus Chicken and Quinoa Salad

• Author: Tastefulventure
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4-8 1x
• Category: Lunch
• Cuisine: Salad

Ingredients

Scale 1x2x3x

• 1 cup dry Quinoa I used red, you can use any color
• 2 cups water
• 1 lb boneless skinless Chicken Breasts cooked and cut into bite size pieces
• 1–2 tsp Lemon Pepper Seasoning
• 1 Tbs Coconut Oil
• 1 red Apple cored and sliced into small pieces
• 1 Lime
• 2 large Oranges (use the juice from 1 for the dressing and peel and slice up the other for the salad)
• 1 Shallot minced (about 2 Tbs)
• 2 Tbs EVOO
• 2 Tbs Honey
• Dash of Sea Salt and Pepper
• 1 Avocado diced
• 1 4 oz package of mixed green salad, I used Pepper Greens

Instructions

1. In medium saucepan add Quinoa and water.
2. Heat on high until it comes to a boil.
3. Cover and reduce heat to low for 15-20 minutes until Quinoa is fully cooked.
4. While Quinoa is cooking, start cooking chicken.
5. In large frying pan add Coconut Oil and Chicken.
6. Sprinkle Lemon Pepper Seasoning over Chicken.
7. Cook over med/high heat until chicken is cooked through and no longer pink.
8. Let Quinoa cool a bit before mixing everything in. ( I made my quinoa the night before and put it in the fridge until I was ready to use it ).
9. In large bowl add Quinoa, Chicken, Apple, 1 Orange peeled and cut into pieces, and Avocado.
10. To make the dressing I used a mason jar with a lid:
11. Add juice from 1 Lime
12. Add juice from the other Orange
13. Tbs EVOO
14. Tbs Honey
15. Minced Shallot
16. Salt/Pepper
17. Shake jar vigorously, then pour over Quinoa mixture.
18. Serve over mixed greens.
19. Enjoy!

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