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Chicken and Quinoa Salad

Chicken and Quinoa Salad



Indulge in a colourful and well-balanced lunch or dinner by trying our Chicken and Quinoa Salad. This delicious mix of tender grilled chicken breast, fibre-rich quinoa, crispy mixed greens, and juicy cherry tomatoes will satisfy your taste buds while providing a variety of essential vitamins and minerals. High in protein, this salad not only aids in muscle recovery but also keeps you energised throughout the day. Topped with a light dressing, it's a refreshing and nutritious option that will leave you feeling content and nourished.

Preparation and Cooking Time:


  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4




  • Easy


Ingredients with Measurements:


  • 500 g chicken breast, raw
  • 185 g quinoa, raw
  • 5 mL of vegetable oil
  • 1+1/2 cup (approx. 150 g) mixed salad leaves
  • 120 g red capsicum, diced
  • 120 g yellow capsicum, diced
  • 1/4 (approx. 30 g) red onion, thinly sliced
  • 200g cherry tomatoes, halved
  • 80 mL Praise 99% Fat-Free Balsamic Vinaigrette
  • Salt and pepper, to taste


Preparation and Cooking Steps:


  1. Cook the quinoa according to package instructions and let it cool.
  2. Season the chicken breasts with salt and pepper. Heat oil in a pan or griddle on medium to high heat and grill until cooked through. Allow the chicken to cool before slicing.
  3. In a large bowl, combine the cooked quinoa, salad leaves, diced capsicum, red onion, and cherry tomatoes.
  4. Add the sliced grilled chicken to the salad.
  5. Drizzle with Praise 99% Fat-Free Balsamic Vinaigrette and toss gently to combine.
  6. Season with salt and pepper to taste.
Variations to Mix It Up:


  • Spicy Chicken: Add some paprika, onion, and garlic powder to the chicken before grilling for a flavourful twist.
  • Pomegranate Seeds: Sprinkle over the salad for a burst of sweetness.
  • Cucumber: Add diced cucumber for a refreshing crunch.
  • Avocado: Include slices of avocado for a creamy texture and healthy fats.
  • Blanched Broccoli: Mix in blanched broccoli florets for extra greens and nutrients.
  • Beetroot: Add diced beetroot for earthy flavours and vibrant colour.
  • Lime Juice: Top the salad with freshly squeezed lime juice for added zest.


Storage Instructions for Meal Prep:


  • Divide the salad into meal prep containers without the dressing.
  • It is best to keep the Cherry Tomatoes whole to help with freshness
  • Store the dressing separately and add just before serving to keep the salad fresh.
  • Refrigerate for up to 4 days.
  • Best enjoyed cold, perfect for a grab-and-go lunch.


Customise to Meet Your Nutritional Goals:


  • For more carbs: Add in more quinoa.
  • For for protein: Add in a boiled egg.
  • For more / less fat: add or reduce the amount of olive oil added.


Nutritional Panel (per serving, estimated using NUTTAB standards):


  • Energy: 1496 kJ (approx. 358 calories)
  • Protein: 37 g
  • Total Fat: 6.5 g
    • Saturated Fat: 1.1 g
  • Carbohydrate: 37.6 g
    • Sugars: 6.7 g
  • Dietary Fibre: 4.8 g
  • Sodium: 872 mg



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