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    Home » Lunch » Salad

    Roasted Chicken and Quinoa Spinach Salad

    Published: Sep 14, 2022 by Aqueena · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This hearty yet healthy salad has roasted vegetables and chicken nestled in baby spinach with quinoa sprinkled throughout; all this is brought together with a sweet and creamy dressing.

    Roasted Chicken and Vegetable quinoa salad on a platter

    Ingredients

    • Chicken (I like making this with leftover Crispy Oven Baked Chicken Thighs, but any chicken will do! An easy chicken to add is Rotisserie Chicken)
    • Spinach
    • Walnuts (Optional)
    • Quinoa
    • Bell Pepper
    • Red Onion
    • Mushrooms
    • Carrots
    • Tomatoes
    • Sour Cream
    • Honey
    • Garlic Powder
    • Apple Cider Vinegar

    The Gist of It

    1. Shred the Chicken
    2. Cut and Roast the Veggies
    3. Cook the Quinoa
    4. Combine Veggies, Chicken and Quinoa with Spinach
    5. Top with Dressing and Walnuts
    Will the hot vegetables wilt the salad?

    No, not really. Spinach holds up decently and it also tastes good warm so if there is any heat transfer from the warm chicken, vegetables and quinoa its not a negative thing.

    Can I use another lettuce?

    I would try arugula but honestly, I like the neutral flavour of spinach in this!

    forkful of salad
    Roasted Chicken and Vegetable quinoa salad on a platter

    Roasted Chicken and Vegetable Quinoa Salad

    Hearty, Healthy and Easy to throw together on any day of the week.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Canadian
    Servings 4
    Calories 449 kcal

    Ingredients
      

    chicken

    • 2 Cups Roasted Chicken Cooked and Shredded, see note

    Quinoa

    • 1 cup Quinoa
    • 2 cups Water or chicken stock

    Roasted Vegetables

    • 2 Carrots
    • 1 Bell Pepper
    • 4 White Button Mushrooms Quartered
    • ½ Red Onion
    • 1 Cup Cherry Tomatoes
    • 1 Tablespoon Olive Oil
    • ½ Teaspoon Salt
    • ¼ Teaspoon Pepper

    Dressing

    • ¼ Cup Sour Cream
    • 1 Tablespoon Honey
    • ½ Tablespoon Apple Cider Vinegar
    • ½ Teaspoon Garlic Powder

    Salad

    • 8 Cups Baby Spinach
    • ¼ Cup Walnuts

    Instructions
     

    Preheat Oven to 400°F

      Roasted Vegetables

      • Cut the vegetables and arrange on a baking sheet lined with parchment paper, tinfoil or a silicone mat. Drizzle Vegetables in Olive oil and season with salt and pepper.
        Place Vegetables in pre-heated oven and roast for 25 minutes.
        How To Cut The Vegetables
        Carrots: Peel and cut them into thin coins. no more than ¼" thick
        Bell Pepper: Cut into 2" chunks
        Onion: Cut into 2-3" hunks
        Mushrooms: Quarter
        Tomatoes: Wash and Leave whole

      Quinoa

      • Rinse the quinoa with a fine mesh strainer.
        To a medium-sized saucepan add the quinoa and water. (if you want a kick of flavour add a teaspoon of chicken bouillon or use chicken stock in place of water.)
        Cook to package instructions. (Usually, you will bring it to a boil and then simmer it for 15 minutes or until the water has been absorbed.)

      Chicken

      • If you are using leftover chicken, shred it now. You can add it to the sheet pan of vegetables in the last 5 minutes of cooking if you wish to reheat it.
        If you are cooking fresh chicken for this recipe, get it going first!

      Dressing

      • In a bowl, combine the sour cream, vinegar, garlic powder and honey and whisk to combine. Set Aside.

      Assemble

      • In a large bowl add the chicken, quinoa and roasted vegetables to the spinach.
        Add Dressing and Toss to combine. Top with Walnuts

      Nutrition

      Calories: 449kcalCarbohydrates: 44gProtein: 28gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 61mgSodium: 432mgPotassium: 1120mgFiber: 7gSugar: 10gVitamin A: 11962IUVitamin C: 67mgCalcium: 135mgIron: 5mg
      Tried this recipe?Let us know how it was!

      More Salad

      • Southwest Salsa (Cowboy Caviar)
      • Apple Walnut Spinach Salad
      • Pulled Pork Salad
      • Greek Salad with Lamb Meatballs

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