Why You’ll Love This Recipe

This Chicken Quinoa Salad is a powerhouse of nutrients. Quinoa serves as a gluten-free grain that’s rich in protein, while the rotisserie chicken adds a savory depth of flavor and extra protein. The colorful mix of sweet mini peppers, tomatoes, and kale adds freshness and crunch, making every bite satisfying. The Lemon Dijon Dressing ties everything together with a tangy and slightly creamy finish. It’s a wholesome, light meal that is packed with vitamins, fiber, and antioxidants—perfect for keeping you energized throughout the day.

Ingredients

1 cup dry quinoa
1 ½ cups water
2 cups chopped rotisserie chicken
15 oz black beans (1 can), drained and rinsed
6 sweet mini peppers or 1 cup chopped bell pepper
2 roma tomatoes
½ cup grated carrot
¼ cup chopped red onion
1 cup chopped kale
3-4 tbsp chopped green onion and parsley (optional but tasty!)

Lemon Dijon Dressing

3 tbsp fresh squeezed lemon juice
3 tbsp avocado oil
1 tbsp white wine vinegar
½ tbsp coarse ground mustard (like Grey Poupon country Dijon)
¾ tsp sea salt
¼ tsp black pepper, plus extra to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the quinoa: In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the quinoa is tender and all the water is absorbed. Remove from heat and fluff the quinoa with a fork. Let it cool for a few minutes.
Prepare the vegetables: While the quinoa is cooking, chop the sweet mini peppers (or bell pepper), roma tomatoes, carrot, red onion, and kale. Set aside.
Make the dressing: In a small bowl, whisk together the fresh lemon juice, avocado oil, white wine vinegar, mustard, sea salt, and black pepper. Taste and adjust seasoning, adding more salt or pepper as needed.
Assemble the salad: In a large bowl, combine the cooked quinoa, rotisserie chicken, black beans, chopped vegetables, and kale. Pour the Lemon Dijon Dressing over the salad and toss to combine until everything is evenly coated.
Garnish and serve: Sprinkle the chopped green onions and parsley over the top (if using), and give the salad one final toss. Serve immediately or refrigerate until ready to eat.

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes (for quinoa)
Total Time: 35 minutes

Variations

Add more protein: For an extra protein boost, you can add some feta cheese, grilled shrimp, or chickpeas.
Vegetarian Option: Skip the rotisserie chicken and replace it with extra beans or tofu for a vegetarian version of the salad.
Use different greens: You can substitute kale with spinach, arugula, or mixed salad greens depending on your preference.
Spicy Kick: If you like some heat, add chopped jalapeños or a sprinkle of chili flakes to the salad or dressing.

Storage/Reheating

Storage: This salad stores well in the refrigerator for up to 3 days. Keep the dressing separate if you plan to store it for longer to prevent the salad from getting soggy.
Reheating: If you prefer to eat it warm, simply warm the quinoa and chicken in the microwave or on the stovetop before assembling the salad. The vegetables are best eaten fresh and not reheated.

FAQs

1. Can I use frozen quinoa?

Yes, you can use pre-cooked frozen quinoa if you’re short on time. Just thaw and warm it up before assembling the salad.

2. Can I make the salad ahead of time?

Yes, you can prep the salad up to a day in advance. It keeps well in the fridge, and the flavors meld together beautifully.

3. Can I use a different type of bean?

Absolutely! You can swap black beans for kidney beans, chickpeas, or even cannellini beans, depending on your preference.

4. Can I make the dressing ahead of time?

Yes, the Lemon Dijon Dressing can be made up to 3 days in advance and stored in the refrigerator.

5. Is this salad gluten-free?

Yes, this Chicken Quinoa Salad is naturally gluten-free, as quinoa is a gluten-free grain.

6. Can I use a different oil for the dressing?

You can substitute avocado oil with olive oil or grapeseed oil for a different flavor, though avocado oil complements the tanginess of the dressing very well.

7. How can I make this salad more filling?

If you’re looking for a heartier meal, consider adding avocado, quinoa, or nuts like almonds or walnuts for added texture and healthy fats.

8. Can I use cooked chicken instead of rotisserie chicken?

Yes, any cooked chicken, such as grilled, roasted, or pan-seared, will work perfectly in this salad.

9. Is this recipe vegan?

This recipe is not vegan due to the rotisserie chicken, but you can easily make it vegan by using tofu or tempeh in place of the chicken and checking the mustard for non-vegan ingredients.

10. Can I use a different type of mustard in the dressing?

Yes, you can use Dijon mustard or yellow mustard as a substitute, but the coarse ground mustard used in this recipe adds a nice texture and flavor to the dressing.

Conclusion

This Chicken Quinoa Salad is a delightful combination of protein, vegetables, and healthy fats, all dressed in a bright and zesty Lemon Dijon dressing. It’s easy to make, customizable to your preferences, and perfect for meal prep or a quick weeknight dinner. Whether you’re looking to fuel your day with a wholesome meal or enjoy a fresh and filling salad, this recipe is sure to become a staple in your rotation. Enjoy!