Chicken & Avocado Quinoa Salad
This chicken and avocado quinoa salad is a nutrient-packed, gut-friendly meal featuring fiber-rich quinoa, lean shredded chicken, creamy avocado, crunchy almonds, and a tangy apple cider vinaigrette. Perfect for lunch, light dinner, or meal prep, it supports digestion, balances blood sugar, and keeps you satisfied.
Ingredients
Salad Base
- 1 cup quinoa rinsed
- 2 cups shredded chicken cooked
- 1 cup mixed salad greens
- 1 medium avocado diced
- ¼ cup dried cranberries
- ¼ cup roasted almonds chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp shallot finely diced
- to taste salt and pepper
Instructions
Salad Preparation
- Cook quinoa according to package instructions and allow to cool slightly.
- Whisk together olive oil, apple cider vinegar, Dijon mustard, diced shallots, salt, and pepper to create the dressing.
- Combine the quinoa with the dressing, tossing gently to coat each grain.
- Add shredded chicken, mixed greens, cranberries, roasted almonds, and diced avocado to the quinoa.
- Toss everything lightly, ensuring avocado remains intact, and serve immediately or store separately for meal prep.
Notes
- Omit almonds for a nut-free version.
- Store avocado and dressing separately until serving to maintain freshness.
- Can substitute chicken with roasted chickpeas or tofu for vegetarian option.