Ranch Chicken Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick salad combining cooked quinoa, rotisserie chicken, fresh vegetables, and ranch dressing. Light and satisfying enough for lunch or dinner, with substantial protein from the chicken and grains.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 532mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 911mg
- Calcium
- 74mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 532MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.