Citrus Chicken Quinoa Salad
A good-for-you and delicious entree packed with marinated, grilled chicken, juicy orange segments, creamy avocado chunks and quinoa. This is tasty, feel-good food.
Servings: 4 servings
- 6 tablespoons honey
- 5 tablespoons lime juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 and 1/2 cups cooked quinoa
- 2 Tablespoons extra virgin olive oil
- 1 lb. chicken breasts boneless and skinless
- Salt and pepper to taste
- 2 large oranges peeled and segmented
- 1 ripe avocado peeled and cubed
Dressing Ingredients
- 1/4 cup fresh lime juice
- 1 Tablespoon fresh orange juice
- 1 Tablespoon olive oil
- 1 Tablespoon honey
In a 1-quart ziploc bag, combine the honey, lime juice, smoked paprika and garlic powder. Close bag and shake to combine. Add chicken breasts and refrigerate up to 4 hours but for at least 30 minutes.
Cook quinoa according to package directions and set aside. You can eat this dish either hot, warm or cold. My preference is warm.
In a grill pan or skillet, heat extra virgin olive oil over medium heat. Salt and pepper chicken to taste and add to skillet, cooking 2-3 minutes on each side. Finish chicken in a 400 degree oven for 15-20 minutes (depends on the thickness of chicken breast). Remove from oven and cover with aluminum foil and let rest for 10 minutes. Check internal temperature is 165 F and cut chicken into slices or large chunks.
Meanwhile, in a small bowl, whisk together dressing ingredients. Set aside.
In a large bowl, combine quinoa and dressing. Stir in chicken, orange segments and avocado. Serve immediately.
*If your chicken is still undercooked after resting, cut into strips or chunks and finish cooking on the stove. It should only take a minute or two.
Adapted from Sally's Baking Addiction