Chicken, Quinoa, Kale and Avocado Salad

Chicken, Quinoa, Kale and Avocado Salad

This nutritionally power packed lunch will keep your energy charged and your metabolism stable for hours. I love the sweet and savoury flavours and will sometimes vary the recipe based on what I’m in the mood for. I love the mix of textures, flavours, and call me weird, but I also love all the different shades of green. I usually have a bunch of cooked chicken breast in the freezer for recipes just like this one.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: chicken, Salads
Servings: 4


  • 2 chicken breasts approx. 1 pound, cubed
  • 1 cup uncooked quinoa
  • 1 large avocado cubed
  • 2 cups chopped kale cut into bite-size pieces
  • 1/2 med. English cucumber cubed
  • 1 Tbsp. coconut oil
  • 1 handful cilantro
  • 2 cups water
  • 1 pinch sea salt
  • black pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp. Dijon mustard
  • 1 tbsp. maple syrup
  • 1 tsp. oregano


  • Preheat the skillet with the coconut oil over medium heat.
  • Prepare the chicken breasts by sprinkling both sides with salt and ground black pepper. Cook for about 6 minutes on each side. Let cool. Cut into cubes when cool.
  • In a medium saucepan, add quinoa, water, and salt and bring to a boil. After the water boils, reduce the heat to low and cover. Let quinoa simmer for about 15 minutes then remove the pan from the heat and let it stand for another 5 minutes until all the water is absorbed. Set aside to cool.
  • Prepare the other ingredients by cutting the cucumbers and avocado into cubes, and the kale into bite-sized pieces. Set aside.
  • In a small bowl, whisk together the olive oil, lemon juice, maple syrup, mustard, salt, pepper, and oregano.
  • In a large bowl, toss together the cooked quinoa, chicken, kale, avocado, cucumber, cilantro. Toss with the dressing and serve at room temperature.
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