I love a good salad. The different flavors and textures, the unlimited combinations you can make, and a solid dressing to bring it together. This chicken quinoa salad hits on all of that and is so delicious! Plus it’s a warm salad, which is one of my favorite kinds.
It has some crunch from the veggies and nuts, nuttiness from the quinoa, sweetness from the butternut squash and dates, a little zip from the red onion, and saltiness from the parmesan cheese. Additionally, it’s all tossed with a creamy, tangy, and slightly sweet mustard vinaigrette.
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The warm component comes from the roasted butternut squash and quinoa. Once done, they get placed on top of the kale to help soften it up instead of massaging it. With the addition of some raw veggies and juicy chicken, it makes the perfect balance.
While this kale quinoa salad does have it handful of steps, most of it is chopping and you do it all while the butternut squash is cooking. Plus, it makes a TON and you will have leftovers for days, making the chopping worth it.
Why you’ll love this chicken quinoa salad recipe
- full of different flavors and textures!
- it makes a complete and balanced meal – it has carbohydrates, protein, healthy fats, fiber, and vegetables. Plus it’s loaded with vitamin A, vitamin C, vitamin K, and manganese.
- customizable – swap out an ingredient or two for what you have on hand or what you enjoy.
- works great for meal prep – it makes a ton and the flavors get better as it sits.
What is quinoa salad?
Quinoa salad is a dish composed of cooked quinoa along with additions like vegetables, protein, beans or legumes, cheese, herbs, and protein all tossed in a dressing. It makes a healthy and nutrient-dense option, especially when made with lots of vegetables, some protein, and healthy fats.
Ingredients
- butternut squash
- olive oil
- quinoa
- shredded chicken
- lacinato kale (also known as dinosaur kale or tuscan kale)
- red bell pepper
- red onion
- walnuts
- parmesan cheese
- medjool dates
- maple mustard vinaigrette
- salt and pepper
How to make chicken quinoa salad
- Roast your butternut squash. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Add diced butternut squash, oil, and some salt and pepper to the sheet. Mix well to combine. Roast for 35-40 minutes until tender.
- Make your quinoa according to the package instructions.
- While the butternut squash and quinoa cook, make your dressing. Mix all ingredients into a jar. Adjust according to taste.
- Prep your salad ingredients. Chop your kale, bell peppers, onion, walnuts, and dates, and shave your cheese.
- Assemble the salad. In a large salad bowl or mixing bowl (it needs to be large) add greens and put the warm butternut squash and quinoa overtop (this will help soften the kale). Then add chicken, peppers, onions, walnuts, dates, cheese, and a pinch of salt and pepper. Pour over the dressing and toss well to combine.
- Enjoy!
How to cook quinoa for salad
There are a few different ways to make quinoa, but I find the stovetop the easiest. First, rinse and drain your quinoa through a fine metal steve. Add 1 cup quinoa with 1 and 3/4 cup water or broth in a small saucepan over medium heat. Bring to a boil and then let simmer until water is absorbed, about 10-15 minutes. Finally, let sit covered for 5-10 more minutes and fluff with a fork.
You can use water or broth when making quinoa. Using broth will give it a little more flavor.
Chicken quinoa salad dressing
What is a good salad without a good dressing?! This maple mustard vinaigrette is light yet full of flavor and pairs well with the salad ingredients.
- dijon mustard
- maple syrup
- apple cider vinegar
- extra virgin olive oil
- salt and pepper
Simply add all of your ingredients to a small to medium bowl or jar and whisk well to combine. If using a jar, you can also place the lid on the jar and shake until combined. Adjust it according to taste.
Meal prep
This chicken kale quinoa salad is a great meal prep option. As it sits, the veggies take in more of the dressing flavor and the kale softens up.
Storage
- fridge – store leftover quinoa mixture in an airtight glass container in the fridge for up to 4-5 days. As it sits, the veggies will lose some of their crunch.
- freeze – I would not recommend freezing this recipe due to the raw veggies, as the texture could change.
Substitutions and additions
- butternut squash – sweet potato will work well instead.
- olive oil – any kind of neutral oil will work.
- quinoa – another grain like barley, farro, or rice will work.
- shredded chicken – chicken breasts or chicken thighs will work. You can also use a store-bought rotisserie chicken and shred it yourself.
- lacinato kale – curly kale will work as well. You could also use spinach or arugula, but they won’t hold us as well as the salad sits.
- red bell pepper– any color bell pepper will work (red, green, orange).
- red onion – yellow onion or green onions will work.
- walnuts – almonds, pecans, or macadamia nuts will work well instead.
- parmesan cheese – goat cheese or feta cheese would be good substitutes. Leave off the cheese to make this dairy-free.
- medjool dates – raisins or dried cranberries will work well instead.
- maple mustard vinaigrette – you can use any kind of dressing you like, store-bought or homemade.
Here are some additions you can add:
- veggies – the more the merrier! Cherry tomatoes, shredded carrots, cucumber, or shredded cabbage would all work well.
- avocado – for some more healthy fats and creaminess.
- beans or chickpeas – for some added fiber.
More healthy salad recipes
- chopped fall harvest salad
- hummus chicken salad with veggies
- Italian tuna salad
- chopped southwest chicken salad
- healthy chicken salad with grapes & almonds
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chicken Quinoa Salad
ingredients
- 6 cup butternut squash (775 grams)
- 1 tablespoon olive oil
- 1 cup quinoa, rinsed (dry)
- 1 3/4 cups water or broth
- 4 cups shredded chicken (1 pound cooked – I used chicken thighs)
- 4 cups chopped lacinato kale, ribs removed (120 grams)
- 2 cups diced bell pepper (240 grams)
- 1/2 cup diced red onion (60 grams)
- 1/2 cup walnuts, roughly chopped (50 grams)
- 1/2 cup shaved parmesan cheese (30 grams)
- 4 medium pitted medjool dates, diced (60 grams)
- salt and pepper, to taste
- 3/4 cup maple mustard vinaigrette
instructions
- Roast your butternut squash. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Add diced butternut squash, oil, and some salt and pepper to the sheet. Mix well to combine. Roast for 35-40 minutes until fork tender.
- Make your quinoa according to the package instructions. Once done, fluff with a fork.
- While the butternut squash and quinoa cook, make your dressing. Mix all ingredients into a jar. Adjust according to taste.
- Prep your salad ingredients. Chop your kale, bell peppers, onion, walnuts, and dates, and shave your cheese.
- Assemble the salad. In a large salad bowl or mixing bowl (it needs to be large) add greens and put the warm butternut squash and quinoa overtop (this will help soften the kale). Then add chicken, peppers, onions, walnuts, dates, cheese, and a pinch of salt and pepper. Pour over the dressing and toss well to combine.
- Enjoy! It can be eaten right away as it's warm or cold.
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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great combo of veggies and grains and protein.. The textures are a super variety also!
highly recommend – can sub grilled tofu for the chicken if a vegan sub needed!! (as I did!)
Yes, you can easily swap out things as you please. Thanks for trying it, Nancy!
Love it on a cold night
Thanks, Dan!