This easy and nutritious Chicken Quinoa Salad by Jamie Oliver is packed with vibrant veggies, creamy avocado, and tender chicken. Perfect for a quick, fresh meal, it’s full of flavor with a zesty lime dressing. Swap ingredients based on what you have—this versatile salad is simple yet satisfying!
Ingredients Needed
Quinoa Salad
- 1 mug of quinoa (300g / 10.5 oz)
- 1 fresh red or yellow chilli
- 100g (3.5 oz) baby spinach
- 4 spring onions
- 1 bunch of fresh coriander
- 1 bunch of fresh mint
- 1 ripe large mango
- 2 limes
- 2 tablespoons extra virgin olive oil
- 1 ripe avocado
- 50g (1.75 oz) feta cheese
- 1 punnet of cress
Chicken
- 2 x 200g (7 oz) skinless free-range chicken breasts
- 1 heaped teaspoon ground allspice
- 1 heaped teaspoon smoked paprika
- Olive oil
- 2 mixed-colour peppers
To Serve
- 4 tablespoons fat-free natural yoghurt
How To Make Chicken Quinoa Salad
- Cook the Quinoa: Put the quinoa into a medium pan, cover with boiling water, and place the lid on. Cook for about 15 minutes or until tender
- Prepare the Spinach Mixture: Add the chilli, spinach, spring onions, and coriander (reserving a few leaves) into a food processor. Tear in the top leafy half of the mint, then blitz until finely chopped.
- Prepare the Chicken: Season the chicken breasts with sea salt, black pepper, allspice, and smoked paprika. Place the chicken on a large sheet of greaseproof paper, fold it over, and bash it to about 1.5cm (0.6 inches) thick using a rolling pin.
- Cook the Chicken and Peppers: Heat 1 tablespoon of olive oil in a large frying pan over high heat. Add the chicken breasts and cook for 3–4 minutes on each side or until cooked through and blackened. Add the peppers (cut into 8 strips) to the pan, tossing regularly.
- Assemble the Salad: Peel and chop the mango into chunks. Once the quinoa is cooked, drain and rinse it under cold water. Drain well, then tip the quinoa onto a serving platter. Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, and mix well. Season to taste.
- Finish the Salad: Sprinkle the mango chunks and cooked peppers over the quinoa. Halve and destone the avocado, then scoop curls of avocado over the salad. Slice the chicken, toss it in any juices, and add to the salad. Crumble over the feta cheese, sprinkle with the remaining coriander leaves, and snip over the cress. Serve with dollops of yoghurt on top.
Recipe Tips
- Flatten the Chicken: Bash the chicken breasts to 1.5cm thickness with a rolling pin. This helps them cook evenly and stay juicy.
- Rinse the Quinoa: Always rinse the quinoa under cold water before cooking to remove any bitterness and ensure a fluffier texture.
- Add Avocado Last: Slice the avocado and add it just before serving to keep it fresh and creamy, without turning brown.
- Customize the Veggies: Feel free to swap peppers with other veggies like cucumbers or tomatoes if that’s what you have on hand for variety.
How To Store Leftovers?
Let the leftover Chicken Quinoa Salad cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (approximately 150g)
- Calories: 617
- Total Fat: 22g
- Saturated Fat: 5g
- Total Carbohydrate: 51.7g
- Dietary Fiber: 11.3g
- Sugars: 16.8g
- Protein: 47.5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Quinoa Salad
- Jamie Oliver Yoghurt Potato Salad
- Jamie Oliver Mayonnaise Potato Salad
- Jamie Oliver Warm Potato Salad
Jamie Oliver Chicken Quinoa Salad
Description
This easy and nutritious Chicken Quinoa Salad by Jamie Oliver is packed with vibrant veggies, creamy avocado, and tender chicken. Perfect for a quick, fresh meal, it’s full of flavor with a zesty lime dressing. Swap ingredients based on what you have—this versatile salad is simple yet satisfying!
Ingredients
Quinoa Salad
Chicken
To Serve
Instructions
- Cook the Quinoa: Put the quinoa into a medium pan, cover with boiling water, and place the lid on. Cook for about 15 minutes or until tender
- Prepare the Spinach Mixture: Add the chilli, spinach, spring onions, and coriander (reserving a few leaves) into a food processor. Tear in the top leafy half of the mint, then blitz until finely chopped.
- Prepare the Chicken: Season the chicken breasts with sea salt, black pepper, allspice, and smoked paprika. Place the chicken on a large sheet of greaseproof paper, fold it over, and bash it to about 1.5cm (0.6 inches) thick using a rolling pin.
- Cook the Chicken and Peppers: Heat 1 tablespoon of olive oil in a large frying pan over high heat. Add the chicken breasts and cook for 3–4 minutes on each side or until cooked through and blackened. Add the peppers (cut into 8 strips) to the pan, tossing regularly.
- Assemble the Salad: Peel and chop the mango into chunks. Once the quinoa is cooked, drain and rinse it under cold water. Drain well, then tip the quinoa onto a serving platter. Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, and mix well. Season to taste.
- Finish the Salad: Sprinkle the mango chunks and cooked peppers over the quinoa. Halve and destone the avocado, then scoop curls of avocado over the salad. Slice the chicken, toss it in any juices, and add to the salad. Crumble over the feta cheese, sprinkle with the remaining coriander leaves, and snip over the cress. Serve with dollops of yoghurt on top.
Notes
- Flatten the Chicken: Bash the chicken breasts to 1.5cm thickness with a rolling pin. This helps them cook evenly and stay juicy.
- Rinse the Quinoa: Always rinse the quinoa under cold water before cooking to remove any bitterness and ensure a fluffier texture.
- Add Avocado Last: Slice the avocado and add it just before serving to keep it fresh and creamy, without turning brown.
- Customize the Veggies: Feel free to swap peppers with other veggies like cucumbers or tomatoes if that’s what you have on hand for variety.
Jamie Oliver Chicken Quinoa Salad