A hearty, healthy salad recipe featuring nutrient-rich quinoa and red cabbage, tender chicken, and lots of zesty citrus flavor. Fresh, bright, protein-packed, and naturally gluten-free, this citrus chicken quinoa salad makes a perfect light dinner or make-ahead lunch.
I originally published this recipe in 2014, and I’ve since updated it to be better than ever, and added new photos and extra success tips.
I’m known for my baking recipes, but every now and then I prepare a meal that’s just too delicious not to share alongside all the desserts. And today’s flavorful, satisfying salad is one of them!
If you love hearty salads that actually fill you up, this citrus chicken quinoa salad deserves a spot on your regular rotation. It’s fresh, colorful, and full of texture: tender chicken, nutty quinoa, crunchy cabbage, creamy avocado, and juicy oranges. Pile it on a bed of greens and you’ve got a wholesome all-in-one meal that’s sure to satisfy.
This isn’t one of those “mostly lettuce” salads. Every bite is packed with satisfying ingredients, making it perfect for healthy lunches, light dinners, or meal prep for the week.
The flavor combination is simple but incredibly good: savory garlic-paprika chicken, sweet citrus, and a fresh honey-lime-cilantro dressing. Everything soaks into the quinoa, so the leftovers taste even better the next day.
If you enjoy grain bowls and protein-packed salads, this is a recipe you’ll come back to again and again.
Why You’ll Love This Citrus Chicken Quinoa Salad
- Fresh, healthy, vibrant flavors
- Nutrient-rich, protein-packed, and satisfying
- A texture lover’s dream salad
- Naturally gluten-free
- Great for meal prep
- Customizable
One reader, Annette, commented: “This was incredibly delicious. I was skeptical at first with the oranges in the salad, however—WOW—the flavors, textures, and taste were fantastic. I had it for my dinner tonight and it is filling, I can’t wait for lunch tomorrow to have it again (leftovers). ★★★★★”
Another reader, Alex, commented: “I discovered this recipe last summer and have been anxiously awaiting warmer weather so I could add it back to our dinner rotation! So delicious. Tastes even better cold the next day. Can easily sub grapefruit or clementines for the oranges/juice. ★★★★★”
A Few Key Ingredients
- Quinoa: The hearty base of the salad. Quinoa adds nutty flavor, plant protein, and a fluffy texture that absorbs the citrus dressing beautifully.
- Chicken: Quick-cooked on the stove with olive oil, smoked paprika, and garlic for savory depth. Grilled or blackened chicken would also be great in this salad!
- Oranges: Sweet citrus brightens the entire salad and adds a little juiciness.
- Avocado: Creamy avocado balances the citrus acidity and makes the salad extra satisfying.
- Cilantro: Ties the citrus dressing together!
- Honey Lime Dressing: A simple combination of lime juice, honey, dijon mustard (just a bit to emulsify), olive oil, and orange juice that lightly coats everything.
What Is Quinoa?
Nutrient-dense quinoa often gets labeled a “superfood,” and for good reason. It’s naturally gluten-free and considered a whole grain, though it’s technically a seed. It’s one of the few plant foods that contains all nine essential amino acids, making it a complete protein. It’s also packed with fiber, minerals, and antioxidants.
In other words, it’s a small ingredient with some big nutritional benefits!
Plus, its fluffy texture and mild, nutty flavor make it an easy addition to salads like this one.
I love quinoa because it’s incredibly versatile. Try it in these quinoa crunch bars next!
How to Make This Quinoa Salad
Cook the quinoa: Prepare quinoa according to package instructions. Be sure to rinse it first before cooking, to remove its natural coating, called saponin, which can taste bitter. Let it (mostly) cool before assembling the salad.
Cook the chicken: Cook the chicken in a skillet with seasonings until cooked through.
Assemble the salad: Combine the quinoa, chicken, cabbage, oranges, and avocado in a large bowl.
Make the dressing: Whisk together the dressing ingredients, pour over the salad, and toss to combine. Add feta and pepitas, if using.
Easy Variations
This quinoa salad recipe is very flexible! Try one of these variations:
- Add greens: Serve the salad over baby spinach, arugula, spring mix, or chopped kale.
- Make it vegetarian: Swap the chicken for chickpeas, tofu, or black beans.
- Make it pescatarian: Swap the chicken for salmon or shrimp.
- Swap the citrus: Use grapefruit, blood oranges, or mandarins.
- Add crunch: Toss in sliced almonds, pumpkin seeds (pepitas), or pistachios.
If you love the flavors of this citrus quinoa chicken salad, you might also enjoy this creamy cilantro lime chicken.
Yes! This is one of those rare salads that tastes even better after it sits. As the salad chills, the quinoa absorbs the citrus dressing and the flavors deepen. It’s an excellent meal-prep recipe and keeps well in the refrigerator for up to 5 days. For the best texture, you can add the avocado just before serving.
Absolutely! Quinoa provides protein, fiber, and minerals, while the chicken adds additional protein and the citrus dressing keeps the salad light.
Brown rice, farro, pearl barley, or couscous can work in place of quinoa.
- Cook the quinoa: Prepare quinoa according to package directions. Transfer to a large bowl and let cool slightly.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken, smoked paprika, and salt. Cook, stirring occasionally, for 5 minutes. Add the minced garlic. Continue cooking until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 2–3 more minutes.
- Assemble the salad: Add the cooked chicken, shredded cabbage, oranges, and avocado to the bowl of quinoa. Toss gently to combine.
- Make the dressing: Whisk all dressing ingredients together until combined. Taste, and add salt and pepper if desired. Pour the dressing over the salad and toss to coat.
- Sprinkle with feta and pepitas, if using. Serve immediately as-is, or serve over fresh greens such as spinach or arugula.
- Cover and store leftovers in the refrigerator for up to 5 days.
- Make Ahead Instructions: This is a perfect recipe to make ahead of time because the flavors taste even better by day 2. Simply prepare the salad, cover tightly, and refrigerate overnight.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk
- Cilantro: If you don’t care for cilantro, leave it out or replace with chopped fresh basil or parsley.
- Update in 2026: I made a few small updates to boost the flavor, plus added a few optional extras. If you’d like to make the salad as originally written in 2014, simply skip the cabbage, feta, and pepitas, and omit the mustard in the dressing.
Description
A hearty, healthy salad recipe with creamy avocado, nutty quinoa, chicken, fresh cilantro, and lots of bright citrus flavors. The perfect light dinner or make-ahead lunch!
