When I need something quick, nutritious, and satisfying, this chicken avocado quinoa salad is my go-to. It’s got everything I love: lean protein, healthy fats, and a bright, zesty flavor that keeps things interesting. Plus, it’s super easy to prep ahead for busy weekdays or to bring to a picnic.
What makes this salad stand out is the balance. The quinoa adds a nutty base, the chicken brings heartiness, and the avocado gives it that creamy texture. A splash of lime juice ties it all together with a refreshing kick.
What Is Chicken Avocado Quinoa Salad?
Chicken avocado quinoa salad is a wholesome dish combining cooked quinoa, grilled or shredded chicken, diced avocado, and a variety of fresh vegetables, all tossed in a light lime dressing. It’s a versatile meal that’s perfect for lunch, dinner, or meal prep.
Key Ingredients and Their Benefits
- Quinoa: A complete protein that’s gluten-free and rich in fiber.
- Chicken: Provides lean protein to keep you full longer.
- Avocado: Offers healthy monounsaturated fats and a creamy texture.
- Lime Juice: Adds a tangy flavor and helps keep the avocado from browning.
- Fresh Vegetables: Ingredients like corn, black beans, and red onion add crunch and additional nutrients.
Ingredients You’ll Need
Here’s everything I use when making this chicken avocado quinoa salad. You can always swap in other veggies depending on what’s in your fridge.
Main Ingredients
- 1 cup uncooked quinoa (or about 3 cups cooked)
- 2 cups cooked chicken breast (grilled or shredded)
- 1 large ripe avocado, diced
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
For the Dressing
- 3 tablespoons extra virgin olive oil
- Juice of 1 large lime (about 2 tablespoons)
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and pepper to taste
How to Make It Step-by-Step
Here’s how I pull this together from start to finish. It takes just 20–25 minutes!
Step 1: Cook the Quinoa
Rinse the quinoa under cold water. In a medium pot, combine 1 cup quinoa with 2 cups of water. Bring to a boil, then lower the heat and simmer for about 15 minutes until the water is absorbed. Let it sit covered for 5 minutes, then fluff with a fork. Set aside to cool.
Step 2: Prep the Chicken
If you’re using grilled chicken, slice it thinly. If it’s leftover cooked chicken, shred it using two forks. Set aside.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the olive oil, lime juice, honey, minced garlic, salt, and pepper. Adjust to taste.
Step 4: Combine the Ingredients
In a large bowl, combine the cooked quinoa, chicken, black beans, corn, tomatoes, red onion, and cilantro. Add the diced avocado last to avoid bruising it.
Step 5: Toss and Serve
Drizzle the dressing over the bowl and gently toss everything together. Serve immediately, or chill for 30 minutes if you like it cold.
Why This Salad Works
This isn’t just any chicken salad—it’s a meal in a bowl. Here’s why I make this one on repeat:
- High in protein from both the chicken and quinoa
- Naturally gluten-free and loaded with fiber
- Fresh and light, perfect for summer meals or meal prep
- Easy to customize with seasonal veggies or dressings
Quick Nutritional Breakdown
Here’s an overview of what you’re getting in each serving:
| Nutrient | Approximate Amount (per serving) |
|---|---|
| Calories | 420 |
| Protein | 28g |
| Carbs | 30g |
| Fiber | 8g |
| Fat | 22g |
| Sugar | 3g |
Note: Values may vary slightly depending on exact ingredients used.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If you’re prepping ahead, add the avocado just before serving to avoid browning.
- The salad tastes great cold or at room temp, so it’s perfect for lunchboxes or potlucks.
Serving Suggestions
I like to serve this salad on its own as a full lunch or light dinner. But if you want to switch it up, here are a few ideas:
- Scoop it into lettuce wraps for a low-carb option
- Serve over a bed of greens for extra crunch
- Pair it with pita or tortilla chips for a fun party platter
Final Thoughts
This Chicken Avocado Quinoa Salad checks all the boxes: it’s fresh, filling, simple to make, and good for you. I always feel satisfied without feeling heavy after eating it. Whether you’re making lunch for one or feeding a small crowd, this recipe brings both flavor and nutrition to the table without much fuss.
Chicken Avocado Quinoa Salad
Ingredients
Method
- Rinse 1 cup of quinoa under cold water. Add to a pot with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until fluffy. Let cool.
- Use grilled, poached, or rotisserie chicken. Dice or shred it into bite-size pieces.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- In a large bowl, combine cooled quinoa, chicken, diced avocado, cherry tomatoes, red onion, and cilantro.
- Pour the dressing over the salad and gently toss to mix everything evenly.
- You can eat it right away or chill it in the fridge for 15–30 minutes to let the flavors meld.
- Sprinkle with cheese before serving if desired.
Notes
- Meal prep friendly: Store in airtight containers in the fridge for up to 3 days.
- Customize it: Add black beans, cucumber, or corn for extra flavor and texture.
- Make it dairy-free: Skip the cheese or use a plant-based option.
FAQ
Can I use rotisserie chicken instead of cooking my own?
Yes! Rotisserie chicken is a great shortcut. Just remove the skin and shred the meat.
Can I make this salad vegan?
Absolutely. Swap the chicken for chickpeas or tofu, and you’re good to go.
How do I keep the avocado from turning brown?
Toss the avocado in a little lime juice before adding it to the salad, or slice and add right before serving.
Can I freeze this salad?
I don’t recommend freezing it. The texture of the veggies and avocado won’t hold up well after thawing.
What other dressings go well with this?
A tahini-lemon dressing or simple olive oil and balsamic mix work well too.
