Chicken Avocado Quinoa Salad
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An easy salad, like chicken avocado quinoa salad, that can be made ahead and enjoyed all week long is perfect for meal prep or just to get ready for a summer party!
During the summer, I totally crave cool salads but get bored with lettuce based salads pretty quickly. That is when I turn to quinoa salad recipes to offer variety. This low calorie chicken salad works as a light main course or a fun side dish at your summer BBQ or picnic.
You can serve this salad warm but I prefer cold. So, I usually make it on Sunday and then enjoy it during the week for lunch. It holds up so well so making it ahead is no problem at all. (So perfect for meal prep!)
Why You’ll Love This Chicken Quinoa Salad Recipe
- So easy! This recipe is so easy to make. You can use a rotisserie chicken to make it quicker to put together too.
- Make Ahead Friendly! This quinoa salad holds up well in the refrigerator so you can make it ahead by 1-2 days.
- Versatile! You can add or change many of the ingredients to customize this cold salad to your taste preferences.
I recently discovered a quinoa and red rice blend at the store so I swap that out for regular quinoa from time to time. This salad is so versatile that you can use regular quinoa, red quinoa or even the blend of quinoa and red rice. If you need a great recipe for perfect quinoa every time, use this one.
Chicken Avocado Quinoa Salad Ingredients
- Quinoa
- Onion – Since the onion isn’t cooked here, go with a yellow or red onion.
- Black Beans
- Corn – I love fresh corn cut from the cob in this recipe. Of course, that isn’t always practical so you can substitute canned corn or frozen corn that has thawed.
- Chicken – I usually grab a rotisserie chicken and shred the chicken from it.
- Avocado
- Limes – Since the lime juice is the main “sauce” component to the chicken avocado quinoa salad, be sure to use fresh limes versus bottled lime juice. It makes a huge different in flavor! I also toss my cut avocado in a little lime juice before adding to the salad.
- Cilantro
- Agave or Sugar
Essential Items for This Recipe
- Strainer
- Large Bowl
- Blender or Food Processor
Now, I know some people can’t do cilantro because it tastes like soap for them. Thankfully, I am not that person. However, if you aren’t a cilantro fan, you can replace it with Italian parsley. You’ll lose a little flavor but, if that flavor is soap to you, you really haven’t lost much, right?
Quinoa Salad Recipe FAQs
What is the best way to cook chicken for chicken salad? I frequently buy a rotisserie chicken to make this quinoa salad or any chicken salad recipes. However, if I cook it at home, I find poaching it produces the best results for making chicken salad or for easily shredding chicken.
How do I keep the avocado from browning? Toss the diced avocado in a little bit of lime juice before adding to the quinoa salad.
What are the storage instructions? This salad is good in the refrigerator for 3-4 days after assembly. Simply store in an airtight container in the refrigerator. Remove 10-15 minutes before ready to serve or briefly warm the quinoa salad in the microwave for 30 seconds.
Is this recipe freezer friendly? I do not recommend freezing this recipe.
Chicken Avocado Quinoa Salad Variations
- Chick Pea and Quinoa Salad – Replace the chicken with a can of drained chickpeas.
- Tuna Quinoa Salad – Replace the chicken with tuna.
- Mediterranean Quinoa Salad – Add fresh tomato, olives, and feta in place of the corn and black beans. Replace the lime juice based dressing with Greek vinaigrette.
More Delicious Quinoa Salad Recipes
- Veggie Quinoa Salad Recipe
- Mexican Quinoa Power Salad
- Greek Quinoa Salad
- Rainbow Quinoa Salad with Peanut Dressing
Chicken Avocado Quinoa Salad
Ingredients
- 1 cup quinoa cooked and cooled
- 1/2 onion chopped
- 15 ounce can black beans drained and rinsed
- 2 ears of corn grilled and removed from cob or 1 small can niblets
- 1 cup shredded cooked chicken
- 1 large avocado
Dressing
- 4 limes juiced
- 3/4 cup fresh cilantro
- 2 Tablespoons agave or sugar
Video
Instructions
- In a large bowl, mix onion, black beans, corn, chicken and quinoa together.1 cup quinoa cooked and cooled, 1/2 onion chopped, 15 ounce can black beans, 2 ears of corn grilled and removed from cob, 1 cup shredded cooked chicken
- In a blender, combine the lime juice, cilantro and agave to make the dressing.4 limes, 3/4 cup fresh cilantro, 2 Tablespoons agave or sugar
- Cut the avocado in small pieces and toss in dressing. Add avocado to quinoa mixture.1 large avocado
- Pour dressing over quinoa mixture and toss to combine. Sprinkle with sea salt.
Notes
- This recipe can be made up to 2 days in advance. Store in an airtight container in the refrigerator until ready to use.
Nutrition
