Description
A fresh and nutritious Ranch Chicken Quinoa Salad featuring tender rotisserie chicken, protein-packed quinoa, fresh veggies, and creamy avocado, all tossed in a flavorful ranch dressing. This vibrant, easy-to-make salad is perfect for a quick lunch or light dinner and can be customized with your favorite garden-fresh ingredients.
Ingredients
Scale
Salad Ingredients
- 1 cup uncooked quinoa
- 1 cup cooked chicken (rotisserie recommended)
- 1/4 small red onion, chopped
- 3/4 cup little tomatoes (cherry or grape), halved
- 5 ounces baby spinach
- 1 mini cucumber (or 1/4 English cucumber), sliced
- 1 avocado, sliced
- 1/2 red bell pepper, chopped
- Salt & pepper, to taste
- 1/2 tablespoon fresh parsley, chopped (optional)
Ranch Dressing
- Ranch dressing, to taste (homemade or store-bought)
Instructions
- Cook Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Cook it according to the package directions, typically boiling in 2 cups of water until fluffy and tender, about 15-20 minutes. Allow the quinoa to cool before assembling the salad.
- Prepare Ingredients: While quinoa cooks and cools, chop and slice the vegetables: red onion, tomatoes, baby spinach, cucumber, red bell pepper, and avocado. Also, shred or chop the cooked chicken if needed. This preparation allows for easy assembly later.
- Assemble Salad: In a large bowl, combine the cooled quinoa, cooked chicken, and all prepared vegetables. Drizzle with ranch dressing to your taste then gently toss everything together until well combined. Season with salt and pepper and sprinkle with chopped fresh parsley if desired. Serve immediately or refrigerate for a chilled salad.
Notes
- Quinoa can be cooked ahead and stored in the refrigerator for up to 3 days for quick salad prep.
- Use leftover grilled or rotisserie chicken to save time and add extra flavor.
- Feel free to swap or add vegetables based on seasonal availability or personal preference.
- For a healthier dressing alternative, try a Greek yogurt-based ranch dressing.
- This salad is best served chilled or at room temperature.
