Can I make citrus chicken quinoa salad ahead of time?

Yes! This is one of those rare salads that tastes even better after it sits. As the salad chills, the quinoa absorbs the citrus dressing and the flavors deepen. It’s an excellent meal-prep recipe and keeps well in the refrigerator for up to 5 days. For the best texture, you can add the avocado just before serving.

Is this quinoa salad healthy?

Absolutely! Quinoa provides protein, fiber, and minerals, while the chicken adds additional protein and the citrus dressing keeps the salad light.

Can I substitute another grain?

Brown rice, farro, pearl barley, or couscous can work in place of quinoa.

Healthy Citrus Chicken Quinoa Salad (Great for Meal Prep)

Description

A hearty, healthy salad recipe with creamy avocado, nutty quinoa, chicken, fresh cilantro, and lots of bright citrus flavors. The perfect light dinner or make-ahead lunch!

Ingredients

Salad

1 and 1/2 cups (260g) cooked quinoa
2 Tablespoons (30ml) extra virgin olive oil
1.25 pounds (565g) boneless skinless chicken breasts, cut into bite-sized pieces
1/2 teaspoon smoked paprika
1/2 teaspoon salt
2 cloves garlic, minced
2 cups (140g) shredded red/purple cabbage
2 large oranges, peeled and segmented
1 avocado, sliced or cubed
optional: 1/4 cup (40g) crumbled feta cheese
optional: 2 Tablespoons (20g) pepitas (pumpkin seeds)
optional: greens for serving, such as spinach or arugula

Dressing

1/4 cup (60g/ml) fresh lime juice
1/4 cup (7g) chopped fresh cilantro
1 Tablespoon fresh orange juice
1 Tablespoon honey
1 Tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
salt + pepper, to taste

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Instructions

Cook the quinoa: Prepare quinoa according to package directions. Transfer to a large bowl and let cool slightly.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken, smoked paprika, and salt. Cook, stirring occasionally, for 5 minutes. Add the minced garlic. Continue cooking until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 2–3 more minutes.
Assemble the salad: Add the cooked chicken, shredded cabbage, oranges, and avocado to the bowl of quinoa. Toss gently to combine.
Make the dressing: Whisk all dressing ingredients together until combined. Taste, and add salt and pepper if desired. Pour the dressing over the salad and toss to coat.
Sprinkle with feta and pepitas, if using. Serve immediately as-is, or serve over fresh greens such as spinach or arugula.
Cover and store leftovers in the refrigerator for up to 5 days.

Notes

Make Ahead Instructions: This is a perfect recipe to make ahead of time because the flavors taste even better by day 2. Simply prepare the salad, cover tightly, and refrigerate overnight.
Special Tools (affiliate links): Glass Mixing Bowl | Whisk
Cilantro: If you don’t care for cilantro, leave it out or replace with chopped fresh basil or parsley.
Update in 2026: I made a few small updates to boost the flavor, plus added a few optional extras. If you’d like to make the salad as originally written in 2014, simply skip the cabbage, feta, and pepitas, and omit the mustard in the dressing.