Ranch Chicken Quinoa Salad
This ranch chicken quinoa salad is quick, easy, and healthy. It uses rotisserie or leftover chicken to make it even faster!
Servings: 4
Ingredients
- 1 cup uncooked quinoa
- 1 cup cooked chicken (I used rotisserie)
- 1/4 small red onion chopped
- 3/4 cup little tomatoes (cherry, grape, etc.) halved
- 5 ounces baby spinach
- 1 mini cucumber (or 1/4 English cucumber) sliced
- 1 avocado sliced
- 1/2 red bell pepper chopped
- Ranch dressing to taste
- Salt & pepper to taste
- 1/2 tablespoon fresh parsley chopped (optional)
Instructions
- Cook your quinoa according to package directions. If making the ranch dressing, make it while the quinoa is cooking/cooling. Here's my recipe.
- Meanwhile, prep your other ingredients. Feel free to use what you have on-hand and to adjust quantities as needed to suit your personal tastes.
- Once the quinoa has cooled, assemble the salad and toss with the dressing.
Notes
- I list prep time as 10 minutes because I continue to prep while the quinoa is cooking so I count it in there. Prep will really depend on if you're making the ranch dressing or using bottled and how quick you are at getting the other ingredients ready. If you need to make this in a hurry, I suggest cooking and cooling the quinoa ahead of time.
- If you want to make this salad ahead (e.g. for meal prep), I suggest adding the avocado and dressing just prior to serving.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 391kcal | Carbohydrates: 37g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 227mg | Potassium: 903mg | Fiber: 8g | Sugar: 3g | Vitamin A: 4165IU | Vitamin C: 40mg | Calcium: 75mg | Iron: 4mg