Pesto Quinoa Chicken Salad
This Pesto Quinoa Chicken Salad is one of the best I have made. I had a similar salad at a restaurant a few days ago, and it was so delicious that I decided to create my version and share it with you all. The pesto and lemon dressing is one of my favorite dressings. I have made it a few times, and it tastes amazing with most salads. The feta cheese also gives this salad a cheesy taste.
Serving: 4
Prep time: 15 MINS
Cook time: 35 mins
Ingredients Needed For Pesto Quinoa Chicken Salad
- Chicken breast. Loaded with protein. Substitute for chicken thighs.
- Seasoning. Salt, black pepper
- Avocado oil. For making the salad dressing. Substitute with olive oil.
- Shredded carrots.
- Basil Pesto.
- Dijon mustard. Substitute with honey mustard or mayo.
- Feta cheese.
- Roasted Canned tomatoes.
- Lemon juice. Substitute with apple cider vinegar.
- Honey. Add sweetness to the dressing.
- Quinoa. Substitute with couscous.
- Kale. Substitute with spinach.
Instructions:
Step 1: Rinse the quinoa and combine it with 3 cups of water in a pot. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes. Remove from the heat and allow it to sit, covered for about 7 minutes. Fluff the quinoa with a fork.
Step 2: Remove the coarse parts of the Kale and chop. In a nonstick pan, heat 1 tbsp avocado oil over medium heat. Transfer the kale leaves and add salt. Sauté for 3 minutes until the kale has wilted.
Step 3: Cut the chicken breast into cubes. Add 1 tsp salt, 1 tbsp black pepper, 2 tbsp Dijon mustard, and 1 tbsp smoked paprika to the chicken breast and combine. The smoked paprika is optional. Heat a non-stick pan with 1 tbsp avocado oil, add the chicken breast, and cook for 10-15 minutes or until fully cooked.
Step 4: In 4 mason jars, add 1 tbsp basil pesto, 1 tsp Dijon mustard, 1 tbsp avocado oil, 1 tbsp lemon juice, 1/2 tsp black pepper, 1/4 tsp salt, and 1 tsp honey to each jar and stir.
Step 5: Drain the roasted canned tomatoes and add 1/2 cup of the roasted tomatoes to each jar.
Step 6: Add 1/2 cup shredded carrots, 1/2 cup cooked quinoa, 3/4 cup cooked chicken breast, 1/2 cup of the sautéed kale, and 2 tbsp feta cheese to each jar.
Step 7: Cover the jars and place them in the fridge for up to 5 days. When ready to eat, transfer to a bowl, stir, and enjoy.
Pesto Quinoa Chicken Salad.
Ingredients
- 1 ½ cups quinoa
- ½ cup feta cheese
- ¼ cup avocado oil (sub for olive oil)
- ¼ cup Dijon mustard
- 4 TBSP basil pesto
- 4 TBSP lemon juice
- 1.5 LBs Chicken breast
- 16 oz kale
- 4 tsp honey
- 2 tsp salt
- 2 ½ TBSP black pepper
- 2 cups shredded carrots
- 2 cups roasted canned tomatoes
Instructions
- Rinse the quinoa and combine it with 3 cups of water in a pot. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes. Remove from the heat and allow it to sit, covered for about 7 minutes. Fluff the quinoa with a fork.
- Remove the coarse parts of the Kale and chop. In a nonstick pan, heat 1 tbsp avocado oil over medium heat. Transfer the kale leaves and add salt. Sauté for 3 minutes until the kale has wilted.
- Cut the chicken breast into cubes. Add 1 tsp salt, 1 tbsp black pepper, 2 tbsp Dijon mustard, and 1 tbsp smoked paprika to the chicken breast and combine. The smoked paprika is optional. Heat a non-stick pan with 1 tbsp avocado oil, add the chicken breast, and cook for 10-15 minutes or until fully cooked.
- In 4 mason jars, add 1 tbsp basil pesto, 1 tsp Dijon mustard, 1 tbsp avocado oil, 1 tbsp lemon juice, 1/2 tsp black pepper, 1/4 tsp salt, and 1 tsp honey to each jar and stir.
- Drain the roasted canned tomatoes and add 1/2 cup of the roasted tomatoes to each jar.
- Add 1/2 cup shredded carrots, 1/2 cup cooked quinoa, 3/4 cup cooked chicken breast, 1/2 cup of the sautéed kale, and 2 tbsp feta cheese to each jar.
- Cover the jars and place them in the fridge for up to 5 days. When ready to eat, transfer to a bowl, stir, and enjoy.
Thank you for these beautiful and healthy recipes! I am fighting Obesity these recipes have really helped me learn how to start eating healthier.
You need to publish a book!
Young lady! Again thank you ❤️
You are very welcome! I am so glad you like them
What size jars do you use for the salads? I have made a couple of your recipes…they are sooo good and help me stay on track to eating healthy! Thank you soooo much!!!
Thank you so much! They are 32 oz.