There’s nothing quite like the crunch of crispy quinoa mingling with tender chicken thighs, creating a delightful symphony of textures that dance on your palate. After a particularly long week filled with takeout and fast food, I found myself yearning for something fresh, flavorful, and satisfying. That’s when I decided to whip up this Crunchy Quinoa & Chicken Salad – a dish that is as vibrant as it is nourishing.
With the zesty hint of lemon and the warmth of oregano, not to mention a vivid pop from pickled jalapeños, this salad does more than just fill your belly; it revitalizes your spirit. It’s perfect for those weeknight dinners when you want to impress without the stress. Plus, the versatility of this recipe means you can easily swap in your favorite veggies or adjust the spice to suit your mood.
Join me as I guide you through this quick and easy recipe that promises not only to elevate your dinner game but also to leave you feeling accomplished and inspired in your kitchen!
Why will you love this Crunchy Quinoa & Chicken Salad?
Flavor Explosion: The vibrant mix of zesty lemon, garlic, and oregano brings a refreshing and savory punch to your plate.
Crispy Goodness: Baking the quinoa adds an irresistible crunch that makes it addictive!
Quick Preparation: Ready in just 15-20 minutes, it’s perfect for busy weeknights.
Nutrient-Dense: Packed with wholesome ingredients like beans and leafy greens, it’s as nutritious as it is delicious.
Crowd-Pleasing: This dish is bound to impress family or friends, making it great for gatherings.
Customizable Delight: Feel free to swap ingredients—try different vegetables or proteins—for more ideas!
Crunchy Quinoa & Chicken Salad Ingredients
For the Chicken
• 8 Boneless Skinless Chicken Thighs – tender and juicy, perfect for grilling or frying.
• 2 Garlic Cloves – adds fragrant flavor that marries beautifully with chicken.
• ½ Lemon – the acid brightens the dish and balances the richness of the chicken.
• 1 tsp Dried Oregano – this herb lends warmth and earthy undertones to the salad.
• Olive Oil – a drizzle enhances flavor while keeping the chicken moist.
For the Salad
• 250 g Cooked Quinoa – provides a hearty base with a delightful crunch in our Crunchy Quinoa & Chicken Salad.
• 200 g Cavolo Nero – this dark leafy green adds nutrients and a unique flavor profile.
• 4 Spring Onions – brings freshness and a mild onion flavor that complements the salad.
• 480 g Drained Cooked Cannellini Beans – a great source of protein and creaminess, balancing out the textures.
For the Dressing
• 1 Garlic Clove – use this for an added kick in the creamy dressing.
• 125 g Pickled Jalapeños – adds a tangy and spicy element to the mix.
• 40 ml Pickled Jalapeño Brine – enhances the dressing’s flavor while adding moisture.
• 70 g Greek Yoghurt – adds creaminess while keeping it light and healthy.
• 30 g Fresh Parsley – a sprinkle of vibrant green for garnish and freshness.
• 60 ml Olive Oil – brings everything together, making the dressing smooth and rich.
Feel free to mix and match or adjust any of these ingredients to suit your taste preferences!
How to Make Crunchy Quinoa & Chicken Salad
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Preheat Oven: Start by setting your oven to 200°C (about 390°F) to get it nice and hot while preparing the chicken. This step ensures even cooking and a beautiful golden color.
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Mix Chicken: In a bowl, place the chicken thighs, finely grate the garlic over them, and squeeze in the lemon juice. Add the dried oregano, drizzle with olive oil, and season generously. Mix well and set aside to marinate.
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Bake Quinoa: Spread the cooked quinoa on a baking tray, drizzle with olive oil, and season it lightly. Bake in the preheated oven for 15-20 minutes, stirring occasionally until golden and crispy.
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Prepare Cavolo Nero: Strip the stems from the cavolo nero and tear the leaves into bite-sized pieces. Place them in a bowl, sprinkle with salt, and scrunch until they wilt. Add thinly sliced spring onions and drained cannellini beans to the bowl.
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Blend Dressing: Combine all dressing ingredients—garlic, pickled jalapeños, pickled jalapeño brine, Greek yoghurt, parsley, and olive oil—in a blender. Blend until smooth. Taste and adjust seasoning if needed.
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Cook Chicken: Heat a drizzle of olive oil in a frying pan over medium-high heat. Add the marinated chicken thighs and cook for 10-15 minutes, turning to achieve a golden brown color and ensuring they are fully cooked.
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Combine Salad: Toss three-quarters of the crispy quinoa into the bean mixture with 2 tablespoons of dressing. Slice the chicken thighs once they are cooked through.
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Serve: Plate the salad mixture, top it with the sliced chicken, and generously drizzle with the remaining dressing. Finish by sprinkling the rest of the crispy quinoa for added crunch.
Optional: Garnish with extra parsley for a fresh touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Crunchy Quinoa & Chicken Salad
Fridge: Store leftovers in an airtight container for up to 3 days; this keeps the chicken moist and the salad fresh.
Freezer: Freeze the chicken separately from the salad components for up to 2 months. Reheat the chicken in a frying pan or oven to enjoy later.
Reheating: When ready to eat, thaw in the fridge overnight; reheat the chicken thoroughly and serve with fresh salad ingredients to maintain crunchiness.
Salad Assembly: Avoid mixing the entire salad if you anticipate leftovers; keep crispy quinoa separate until serving for optimal texture.
Crunchy Quinoa Variations
Feel free to get creative with this recipe, adding your personal touch that suits your taste buds!
- Vegetarian: Substitute chicken thighs with grilled or roasted vegetables like zucchini or bell peppers for a delicious plant-based meal.
- Spicy Kick: Add diced fresh chilies alongside the jalapeños for an extra layer of heat that will awaken your senses.
- Herb Infusion: Replace oregano with fresh herbs like basil or cilantro to explore new flavor profiles in your salad.
- Nutty Crunch: Toss in some roasted nuts or seeds, such as almonds or sunflower seeds, for an added crunch and nutrition boost.
- Whole Grain Change: Use farro or brown rice instead of quinoa for a different grain experience with a chewy texture.
- Creamy Alternative: Swap Greek yogurt with avocado or a dairy-free yogurt for a luscious, creamy dressing that surprisingly blends well.
- Fruit Addition: Incorporate diced apples or pomegranate seeds for a burst of sweetness that balances out the savory elements.
- Cheesy Delight: Crumble feta or goat cheese over the salad for a rich, tangy flavor that elevates every bite.
Expert Tips for Crunchy Quinoa & Chicken Salad
• Perfect Chicken: Ensure the chicken is at room temperature before cooking; this helps it to cook evenly and stay juicy.
• Crispy Quinoa: Keep an eye on the quinoa while it bakes to avoid burning—it should be golden and crunchy, not overdone!
• Salad Balance: Add a pinch of salt to the cavolo nero while massaging; this enhances flavor and makes it tender for the salad.
• Creamy Dressing: Blend the dressing until fully smooth; this creates a creamy texture that beautifully coats the Crunchy Quinoa & Chicken Salad.
• Spice Control: If you’re wary of spice, reduce the jalapeños in the dressing; you can always adjust according to your taste preferences.
Make Ahead Options
These Crunchy Quinoa & Chicken Salad components are perfect for meal prep! You can marinate the chicken thighs and refrigerate them up to 24 hours in advance, allowing flavors to deepen. Additionally, you can prepare the quinoa and store it in an airtight container in the fridge for up to 3 days. The cavolo nero can also be prepped early; simply wash and chop it, then store it separately to keep it fresh. When you’re ready to serve, just cook the marinated chicken, assemble the salad with the prepped ingredients, and finish with the dressing for a delicious, restaurant-quality meal that saves you precious time on busy weeknights!
What to Serve with Crunchy Quinoa & Chicken Salad?
Elevate your dining experience with delightful pairings that complement this vibrant entree.
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Garlicky Green Beans: These tender green beans sautéed with garlic add a fresh crunch, pairing beautifully with the rich flavors of the salad.
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Creamy Avocado Toast: The buttery smoothness of avocado on toasted bread offers a comforting contrast to the crispy quinoa, enhancing your meal’s texture.
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Roasted Sweet Potatoes: Their natural sweetness balances the zesty notes of the salad, while the caramelized edges bring a warm heartiness to the table.
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Citrusy Coleslaw: A bright slaw with a dash of lime provides a crisp, tangy side, echoing the lemony hints in the chicken salad.
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Chilled White Wine: A glass of chilled Sauvignon Blanc captivates your senses, enhancing the fresh flavors while complementing the dish’s herbs and spices.
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Lemon Sorbet: For a refreshing dessert, serve a scoop of lemon sorbet, cleansing your palate after the savory richness of the chicken and quinoa.
Try these suggestions to create a memorable dining experience that will leave everyone craving more!
Crunchy Quinoa & Chicken Salad Recipe FAQs
How do I choose the right avocados or other vegetables for this recipe?
Absolutely! For this Crunchy Quinoa & Chicken Salad, select vegetables that are vibrant and firm. If you’re opting for avocados, look for ones that yield slightly to gentle pressure but are not overly soft. For leafy greens like cavolo nero, ensure the leaves are dark green without dark spots or wilting. Fresh spring onions should have crisp green tops and no browning.
What’s the best way to store leftovers?
Very good question! Store any leftovers of the Crunchy Quinoa & Chicken Salad in an airtight container in the fridge. This will keep them fresh for up to 3 days. Make sure the chicken is thoroughly cooled before sealing the container to maintain its moisture and prevent condensation, which can lead to sogginess.
Can I freeze this salad?
Of course! I often freeze the chicken separately for better texture. Place the cooked chicken in an airtight container or freezer bag and it can be stored for up to 2 months. When you’re ready to enjoy it again, thaw it in the fridge overnight, then reheat in a pan or oven until piping hot. Pair it with freshly made salad components to keep the crunch factor intact.
What if my quinoa doesn’t get crispy enough?
No worries! If the quinoa isn’t crispy after baking, it could be that it was packed too tightly on the baking sheet. Next time, spread it out in a single layer for even cooking. Also, keep an eye on it; you want those lovely golden edges, not burnt bits. If you’re still having trouble, try increasing the baking time by a few minutes, checking every couple of minutes until it reaches your desired crispiness.
Are there any dietary considerations for this recipe?
Certainly! This salad contains pickled jalapeños, which can be spicy for some, so adjust the quantity if you or your guests prefer milder flavors. If you or someone dining has a bean allergy, you can substitute the cannellini beans with chickpeas or omit them entirely. Additionally, for a gluten-free version, ensure that no gluten-containing products are used in the dressing!
What can I use instead of Greek yoghurt in the dressing?
Great thought! If you’re looking for alternatives to Greek yoghurt, you might consider using sour cream for a similar tanginess or even a vegan option like silken tofu blended until smooth. Cottage cheese can also work for a bit of texture while keeping it creamy.
Savory Crunchy Quinoa & Chicken Salad for Perfect Weeknight Dinners
Ingredients
Equipment
Method
- Preheat Oven to 200°C (about 390°F) to ensure even cooking.
- In a bowl, mix chicken thighs with grated garlic, lemon juice, oregano, and olive oil. Marinate.
- Spread cooked quinoa on a baking tray, drizzle with olive oil, season and bake for 15-20 mins until golden.
- Prepare cavolo nero by stripping stems, tearing leaves, and wilting them with salt. Add spring onions and beans.
- Blend dressing ingredients until smooth, then adjust seasoning if needed.
- Heat olive oil in a frying pan, cook marinated chicken for 10-15 mins until golden brown.
- Toss quinoa into the bean mixture with 2 tablespoons of dressing. Slice cooked chicken.
- Serve the salad mixture topped with sliced chicken and drizzled with remaining dressing. Garnish with quinoa.