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, 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 fantastic with most salads. The feta cheese also gives this salad a cheesy taste.
Ingredients Needed For Pesto Quinoa Chicken Salad
- Chicken breast. Loaded with protein. You can substitute the chicken breast with chicken thighs or chickpeas.
- Seasoning. I used Salt and black pepper for this salad.
- Avocado oil. I use the avocado oil to make the salad dressing. Substitute with olive oil.
- Shredded carrots. Carrots are a good source of vitamin C.
- Basil Pesto is used to make the salad dressing.
- Dijon mustard. Substitute with honey mustard or mayo.
- Feta cheese adds a cheesy flavor to the salad.
- Roasted tomatoes. I used canned roasted tomatoes.
- Lemon juice. You can substitute the lemon juice with apple cider vinegar.
- Honey, add sweetness to the dressing.
- Quinoa. You can substitute the quinoa with brown rice or couscous.
- Kale. You can replace the kale with spinach.
How To Make Pesto Quinoa Chicken Salad
Cook the Quinoa: Rinse it and combine it with 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. Fluff the quinoa with a fork.
Heat avocado oil in a nonstick pan over medium heat. Add the kale and sauté for a few minutes, until it has wilted.
Cut the chicken breast into cubes. Add salt, black pepper, Dijon mustard, and smoked paprika to the chicken breast and combine. Heat a non-stick pan with avocado oil, add the chicken breast, and cook until fully cooked.
Place the salad dressing in the bottom of the jar, the vegetables and quinoa in the middle, and the chicken breast and kale at the top. The recipe card below provides a detailed description.
Commonly Asked Questions
Can this Salad be eaten cold or hot? Both ways will work, but I prefer to eat it warm.
How long will this salad last in the refrigerator? This salad and all my meal prep salads last 4-5 days in the fridge.
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.