Chicken & Quinoa Salad with BBQ-Spiced Vinaigrette

Serving Size: 2
Prep Time:
Total Time:

This is one of my all-time favorite salad mixes, since it has so many great textures and flavors – creamy avocado, crunchy tortilla strips, juicy tomatoes, sweet corn, a slightly spicy dressing, and a healthy hit of protein to boot.

For the salad

  • 1 - 2 heads romaine lettuce (I also added a few leaves of butter lettuce for texture.), chopped
  • fresh cilantro (optional)
  • tortilla strips (I slice corn tortillas and toast them at 375 degrees for 10-15 minutes, until crisp - but you can also use any kind of chip or taco shell here, for crunch.)
  • 0.25 cup - 1/2 cup shredded pepper jack cheese
  • 0.25 cup - 1/2 cup cooked corn
  • 1 avocado, sliced
  • 2 tomatoes, sliced
  • 0.5 cup cooked quinoa
  • 0.5 cup shredded chicken (I prefer white meat, but you can use any combo/proportion of chicken you like.)
  1. For the salad: Mix all ingredients together in a large bowl. With these measurements, you will have enough for 2 very big salads, or 4 small salads.

  • salt
  • 0.25 tsp granulated garlic
  • 0.25 tsp chili powder
  • 0.5 tsp sweet paprika
  • 1 Tbsp light brown sugar
  • 0.75 cup olive oil
  • 4 Tbsp red wine vinegar
  • pepper