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Berry Chicken Quinoa Salad with Strawberry-Balsamic Vinaigrette
Berry Chicken Quinoa Salad is packed with protein, vegetables, and berries then drizzled with a luscious, homemade Strawberry-Balsamic Vinaigrette.
Servings 4
Calories 825kcal
Ingredients
- 2 cups chicken stock or broth or vegetable stock or broth
- 1 cup quinoa pre-rinsed
- 2 chicken breasts ~1lb, pounded to an even thickness
- homemade seasoned salt and pepper see notes
- 4 cups arugula-baby spinach blend
- 1/2 cup sliced almonds
- 1 lb strawberries sliced and divided
- 1 cup blueberries
- 1 English cucumber thinly sliced
- 2 small avocados sliced or diced
- 1/2 small red onion thinly sliced
- 4 oz goat cheese crumbled (I like honey goat cheese)
For the Strawberry-Balsamic Vinaigrette:
- 1 cup sliced strawberries from sliced pound above
- 1/4 cup balsamic vinegar
- 2 Tablespoons honey
- 1 teaspoon dijon mustard
- salt and pepper
- 1/4 cup extra virgin olive oil
Instructions
For the Strawberry Vinaigrette:
- Add the sliced strawberries, balsamic vinegar, honey, dijon mustard, salt, and pepper to the bowl of a food processor then process until the mixture is smooth. Scrape down the sides. With the food processor running, slowly stream in extra virgin olive until incorporated. Pour vinaigrette into a mason jar or container with a tight fitting lid then refrigerate until ready to use. Can be made 3-4 days ahead of time.
For the Quinoa:
- Add quinoa and chicken or vegetable stock to a small saucepan over high heat then bring to a boil. Turn heat down to low, place a lid on top, then simmer until quinoa is tender and the broth has been absorbed, 12-15 minutes. Fluff quinoa with a fork then scoop into a storage container to cool. Once cool, cover then refrigerate quinoa until chilled. Can be done 2-3 days ahead of time.
For the Grilled Chicken:
- Brush or mist both sides of the chicken breasts with vegetable oil then season both sides with homemade seasoned salt and pepper.
- Heat a grill pan over high heat, or preheat a gas/charcoal grill over high heat until it reaches at least 400 degrees. Add chicken breasts then turn heat down slightly to medium-high and grill until the chicken no longer sticks to the pan/grill, and there are beautiful char marks on the bottom, 5-6 minutes. Keep the lid down while grilling if using a gas or charcoal grill. Flip chicken breasts then grill until the chicken is cooked to an internal temperature of 165 degrees, another 5-6 minutes. Remove chicken to a plate then let rest for at least 10 minutes before slicing or chopping.
- Divide chilled quinoa between four bowls then top each with a quarter of the grilled chicken. Divide remaining ingredients — lettuce, almonds, strawberries, blueberries, cucumber, avocado, red onion, and goat cheese — between the bowls then drizzle with Strawberry Vinaigrette and serve.
Notes
- Click here for my homemade seasoned salt recipe >
- Be sure to purchase quinoa that’s labeled “pre-rinsed”. I like Bob's Red Mill Organic Quinoa.
- The quinoa is best cooked a day ahead of time so it’s chilled and ready to be mixed with the rest of the salad ingredients on the day you want to eat.
- This is a wonderful meal prep recipe! Chill the chicken and quinoa before dividing ingredients between 4 storage containers with lids — ensure the arugula is placed on top vs the bottom to keep it crisp. Pack dressing separately to add just before eating.
Nutrition
Calories: 825kcal | Carbohydrates: 76g | Protein: 34g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 978mg | Potassium: 1734mg | Fiber: 16g | Sugar: 27g | Vitamin A: 3397IU | Vitamin C: 114mg | Calcium: 186mg | Iron: 6mg