Quinoa Salad with Chicken and Vegetables in Lime Dressing Recipe
A colorful bowl of quinoa, grilled chicken, corn, cherry tomatoes and avocado in a light lime dressing is an example of a modern American “bowl” meal. Dishes like this often appear in lunch spots in big cities because they are filling but not heavy. The flavor is fresh and slightly citrusy, with gentle sweetness from the corn and creaminess from the avocado.
This recipe brings together trendy bowl-style eating with balanced nutrition: protein from chicken, complex carbs from quinoa and healthy fats from avocado, all tied together with a bright lime dressing.
Chef's tips
Rinse the quinoa thoroughly to remove any bitterness, and let it cool completely before mixing so the vegetables stay crisp. For extra flavor, you can cook the quinoa in light stock instead of water.
How to serve
Serve in individual bowls, topping each portion with extra chives and a lime wedge. It also works well as a meal-prep option in jars or containers with the dressing at the bottom and avocado added at the last minute.
Ingredients
- quinoa rinsed in a sieve - 200 g
- water for cooking the quinoa - 400 ml
- chicken breast boneless, skinless - 300 g
- canned corn drained - 150 g
- cherry tomatoes halved - 150 g
- avocado ripe but firm - 1 piece
- red bell pepper diced - 0.5 piece
- chives chopped - 2 tablespoon
- lime juice and zest for the dressing - 1 piece
- olive oil for the dressing and chicken - 3 tablespoon
- honey for the lime dressing - 1 teaspoon
- garlic pressed through a garlic press - 1 clove
- ground cumin for seasoning the chicken, optional - 0.5 teaspoon
- salt for the quinoa, chicken and dressing, amount to taste - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoon
Preparation
- Put the quinoa into a fine sieve and rinse under cold running water for about 30 seconds, rubbing the grains with your fingers to remove bitterness.
- Pour the water into a small pot, add a pinch of salt and the rinsed quinoa. Bring to a boil, reduce the heat to low, cover and cook for about 12–15 minutes, until the grains absorb the water and are tender but slightly springy. Remove from the heat and leave covered for 5 minutes, then fluff with a fork and set aside to cool.
- Slice the chicken breast lengthwise into thinner cutlets. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper and cumin, and rub the seasonings in well.
- Heat 1 tablespoon of olive oil in a grill pan or regular pan over medium heat. Fry the chicken for about 4–5 minutes on each side, until golden and no longer pink in the thickest part. Set aside for a few minutes, then cut into strips or cubes.
- Halve the cherry tomatoes. Dice the pepper. Cut the avocado in half, remove the pit, peel and dice just before serving so it doesn’t brown. Drain the corn.
- In a small bowl, make the dressing: mix the lime juice and grated zest, 1 tablespoon olive oil, honey, pressed garlic, a pinch of salt and pepper. Stir until the dressing is smooth.
- In a large bowl, combine the cooled quinoa, corn, tomatoes, pepper and chives. Add the sliced chicken and avocado.
- Pour the lime dressing over everything and gently toss, taking care not to mash the avocado. Taste and, if needed, season with more salt or lime juice. Serve immediately or slightly chilled.
Storage
Store the salad (without avocado, if possible) in an airtight container in the fridge for up to 2 days. Add fresh avocado just before serving and stir in a splash of lime juice to refresh the flavors.
I love how this salad feels both fresh and comforting at the same time. The lime dressing lifts all the ingredients, and the avocado makes every bite feel a little bit indulgent.
