This chicken with quinoa, oranges, and walnuts recipe is the perfect meal-prepped lunch or an ideal side salad.
This dish needs additional protein, since chicken and quinoa pack this salad with protein and healthy fats so it makes a well-rounded lunch.
Walnuts give this salad its crunch, and tangy oranges and fresh herbs give it lots of fresh flavor. By using rotisserie chicken, you can cut down on the preparation time, making this healthy salad super quick to whip up.
Pro tip: Store-bought rotisserie chicken is very versatile. You can bone and skin the chicken and use the leftover meat in other recipes throughout the week. It’s great in sandwiches, soups, and salads!
1 cup cooked quinoa
3 oz. shredded rotisserie chicken breast boneless, skinless
1 oz. raw walnuts, coarsely chopped (about 5 Tbsp.)
1 medium orange, peeled, chopped
2 Tbsp. chopped fresh cilantro leaves
2 tsp. extra-virgin olive oil
2 tsp. red wine vinegar
¼ tsp. sea salt (or Himalayan salt)
1 dash ground black pepper
Combine quinoa, chicken, walnuts, orange, and cilantro in a medium bowl; mix well.
Drizzle with oil and vinegar. Season with salt and pepper; toss gently to blend.
Mix well and enjoy.