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–+ servings
chicken quinoa salad on a plate with rocket

Easy Chicken Quinoa Salad

Rachel
Packed with the goodness of protein-rich quinoa, fresh greens, and a medley of vegetables, this salad isn't just a smart way to use up chicken leftovers—it's a whole new meal that's both satisfying and healthy.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine British
Servings 4
Calories 273 kcal

Equipment

Saucepan

Ingredients
  

  • 1 Cup Quinoa (cooked with 2 cups of water)
  • 2 sticks Celery (finely chopped)
  • 5 Sundried Tomatoes (finely chopped)
  • ½ Cucumber (cubed)
  • 1 Red Bell Pepper (finely chopped)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tbsp Balsamic Vinegar
  • 3 tbsp Olive Oil
  • Salt and Pepper (to season)
  • 1 tsp Mixed Herbs
  • Leftover Chicken Breast (Cut into strips)

Instructions
 

  • Cook the quinoa as per packet instructions.
  • Meanwhile chop the vegetables and cut the chicken into strips. Add the vegetables to a large salad bowl and add all the seasoning, oil and vinegar. Mix together.
  • Add the cooked quinoa (doesn't matter if it's still hot). Mix thoroughly with the salad. Serve with strips of chicken with a drizzle of olive oil.

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Nutrition

Calories: 273kcalCarbohydrates: 32gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 329mgPotassium: 413mgFiber: 4gSugar: 3gVitamin A: 105IUVitamin C: 7mgCalcium: 37mgIron: 3mg
Keyword gluten-free quinoa, leftover chicken breast
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