Chicken and Quinoa Salad Bowl
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Kitchen Sanctuary · by Nicky Corbishley★ 4.8 (4)

Chicken and Quinoa Salad Bowl

NUTRITION · PER SERVING40M COOK
CAL 47%·PRO 100%
CARBS 62G27% OF CAL
13G FIBER0G ADDED0G INTRINSIC43G OTHER6G TOTAL SUGAR
FAT 55G52% OF CAL
12G SAT43G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad with quinoa, spinach, roasted chicken, avocado, cherry tomatoes, feta, and fresh herbs. Light and filling, perfect for lunch.

mainamericansaladbowlchickengluten free
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Nutrition & ingredients

Ingredients

serves 3
  • 200 g (1 cup) Quinoa ((I used three-colour quinoa, but regular is fine))
  • 1 vegetable stock cube (crumbled (or 1 heaped tsp of bouillon powder for gluten free))
  • 70 g (2.5 oz) baby spinach
  • 1 ripe avocado (peeled and de-stoned and roughly chopped)
  • 1/2 tsp lemon juice
  • 1/2 clove garlic (peeled and minced)
  • pinch of salt and pepper
  • 70 g (2.5 oz) salad leaves
  • 2 cooked chicken breasts (I like to use the meat from a whole roasted chicken, cut into slices)
  • 1/4 red onion (peeled and sliced)
  • 10 cherry tomatoes (sliced in half)
  • 100 g (1 cup minus 1 tbsp) feta (crumbled)
  • small bunch fresh parsley (chopped)
  • juice of 2 lemons
  • 100 ml (1/2 cup minus 2 tsp) extra-virgin olive oil
  • ¼ tsp dried oregano
  • salt and pepper to taste
PREP
15M
SODIUM
1281MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.