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    Home » Recipes » Soups/Salads

    Chicken Quinoa Salad with Sriracha Dressing

    September 23, 2019 By Monika Last Updated February 3, 2022 6 Comments

    Jump to Recipe
    Top down view of grilled chicken, spinach, quinoa and tomato salad with orange coloured dressing in small dish with white spoon inside green bowl.

    This chicken quinoa salad is a fantastic healthy meal idea which, with a little preparation, can be put together in minutes. Enjoy it warm, cold, for lunch at home or at work.  You can quickly make grilled chicken to add to this salad or use chicken leftovers if you prefer.

    Grilled chicken strips, quinoa, cherry tomatoes and almond flakes with small dish with dressing and white spoon inside white bowl, with 2 forks, almonds and lemon wedge in background.

    This quick and easy, healthy chicken quinoa salad comes with a fiery, creamy sriracha dressing that’s low in fat and bursting with flavour.  Add freshly chopped spinach for even more goodness and almond flakes for a bit of sweet nutty crunch.

    Why you will love this recipe

    • I kept this quinoa chicken bowl recipe uncomplicated so you can add your own twist to this dish, such as serving it with more vegetables, for example.  Add cubed avocado, red pepper or cucumber or even roasted vegetables if you like.  You could also swap the almond flakes for sunflower seeds.
    • If you cook the quinoa and make the dressing ahead this salad takes minutes to prepare.
    • The salad itself can be made ahead and refrigerated for several hours so it’s a great lunchbox idea.

    Quinoa is a super versatile salad ingredient, suitable to combine with lots of flavour combinations.  A while ago I posted an easy recipe for quinoa black bean salad, which also comes with and healthy, creamy dressing.  You might also like this citrusy orange quinoa beets salad or quinoa fruit salad.

    Chicken strips, quinoa, spinach and cherry tomatoes with dressing and spoon in white bowl, with dressing in small dish with white spoon, lemon and quinoa salad in larger bowl in background.

    What meat to use 

    I used strips of grilled chicken breast but you can use steamed chicken as well as chicken dinner leftovers.  These can include both white as well as dark meats.  I often use the meat from chicken noodle soup in this kind of salad.  In fact this chicken quinoa recipe comes together even quicker if you use ready to eat chicken.  Simply combine with the other ingredients and serve!

    This chicken and quinoa salad can be made ahead and refrigerated for several hours so it’s a great lunchbox idea.

    Another recipe using leftover chicken you might also like is creamy lemon chicken potato bake.

    How to make chicken quinoa salad

    1.Make the dressing by combining all the ingredients in a bowl.

    Yogurt, oil, spices and large spoon in purple bowl.

    2. Blitz briefly with a hand blender for a smooth, creamy finish.

    Orange coloured creamy dressing in purple bowl with hand blender top.

    3. Combine the cooked quinoa with the spinach and cherry tomatoes. Add 1 tablespoon of oil, season to taste and stir. Set aside. If you are using ready-to-eat chicken add it into the bowl.

    Cherry tomatoes and cooked quinoa in large bowl, with chopped spinach on yellow cutting board.

    4. Cut each chicken breast into 3-4 long strips, season and drizzle with a little oil. Heat up a griddle pan and grill the chicken for 2-3 minutes on each side on a fairly high heat. Add to the salad or wait for the meat to cool first. Scatter the toasted almond flakes, drizzle a desired amount of the dressing over the salad and serve!

    Quinoa, spinach, grilled chicken, cherry tomatoes and almond flakes in large bowl, with orange coloured dressing in another bowl in top right.

    Top tips

    • Use chicken leftovers, both white and dark meats, or grill the chicken as per Instructions
    • Make the dressing ahead, store in a jar and refrigerate for up to 3 days.
    • The dressing will be creamier if you use a and blender rather than just a spoon or fork to combine the ingredients.
    • I recommend using baby spinach as it’s crispier and tastier than regular, mature spinach.
    • You can cook the quinoa ahead, according to package instructions, and, once cooled, refrigerate it, covered, for up to 3 days.
    • Herbs: I kept this recipe simple but you could serve it with chives or cilantro.
    • Serve warm or cold.
    • Not suitable for freezing.
    Side view of quinoa, chicken, spinach, tomato salad in green bowl with orange coloured dressing in small dish and white spoon inside, with 2 forks, lemon dressing in purple bowl and spinach in background.

    You might also like

    • Coronation Chicken Pineapple Salad
    • Healthy Creamy Spinach Chicken

    You might also enjoy this collection of one-pot chicken recipes.

    Keep in touch!

    Have you made quinoa and chicken salad with spinach? I'd love to know how it turned out for you. Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Grilled chicken strips, quinoa, cherry tomatoes and almond flakes with small dish with dressing and white spoon inside white bowl, with 2 forks, almonds and lemon wedge in background.

    Quick Chicken Quinoa Salad with Sriracha Dressing

    This chicken quinoa salad is a fantastic healthy meal idea which, with a little preparation, can be put together in minutes. Enjoy it warm, cold, for lunch at home or at work.  You can quickly make grilled chicken to add to this salad or use chicken leftovers if you prefer.
    5 from 3 votes
    Print Pin Rate
    Course: Lunch
    Cuisine: International, Low fat
    Prep Time: 8 minutes
    Cook Time: 6 minutes
    Total Time: 14 minutes
    Servings: 4 servings
    Calories: 443kcal
    Author: Monika Dabrowski

    Ingredients

    • 14.11 ounces (400 g) skinless chicken breast or chicken leftovers, see *Notes below
    • 1⅔ cups (230 g) cooked quinoa lightly packed, 8.11oz
    • 1.76 ounces (50 g) fresh spinach 1-2 handfuls, finely chopped
    • 12 cherry tomatoes halved
    • 5 tablespoons almond flakes dry toasted

    For the sriracha dressing

    • 2 tablespoons sriracha sauce
    • 4 tablespoons vegetable oil plus 1 tbsp to combine with the quinoa
    • 2 tablespoons water
    • 3 tablespoons thick yogurt/Skyr
    • 2½ tablespoons lemon juice
    • 1 teaspoon maple syrup
    • 1 small garlic finely chopped
    • ⅓ teaspoon onion granules
    • Fine sea salt to taste

    Instructions

    • Make the dressing by combining all the ingredients and briefly blitzing the mixture using a hand blender until smooth and creamy.  Set aside.
    • Combine the cooked quinoa, spinach and cherry tomatoes, 1 tablespoon of oil, season to taste and stir thoroughly.  Add the ready-to-eat chicken (if using) and stir.
    • Cut the chicken breasts into 3-4 long strips each.  Season and brush with a little oil.  Heat up a griddle pan and grill the chicken for 2-3 minutes on each side over a fairly high heat.  Chop and add into the salad or wait for it to cool first, then combine with the salad.
    • Dry toast the almond flakes.  Drizzle a desired amount of the dressing over the salad, scatter the almond flakes and enjoy!

    Notes

    • *Use chicken leftovers, both white and dark meats, or grill the chicken as per Instructions.
    • Make the dressing ahead, store in a jar and refrigerate for up to 3 days.
    • The dressing will be creamier if you use a and blender rather than just a spoon or fork to combine the ingredients.
    • I recommend using baby spinach as it’s crispier and tastier than regular, mature spinach.
    • You can cook the quinoa ahead, according to package instructions, and, once cooled, refrigerate it, covered, for up to 3 days.
    • Herbs: I kept this recipe simple but you could serve it with chives or cilantro.
    • Serve warm or cold.
    • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 443kcal | Carbohydrates: 28g | Protein: 30g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 322mg | Potassium: 855mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1452IU | Vitamin C: 25mg | Calcium: 102mg | Iron: 3mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Eb Gargano | Easy Peasy Foodie

      September 30, 2019 at 6:46 pm

      5 stars
      YUM! I love a chicken salad and this one does look like an especially good one - especially that dressing! Thanks for linking up to #CookBlogShare 😀

      Reply
      • Monika

        October 01, 2019 at 6:46 am

        Thank you Eb!

        Reply
    2. Balvinder

      September 26, 2019 at 1:19 pm

      This looks so much better than what I make. What are onion granules?

      Reply
      • Monika

        September 27, 2019 at 6:44 am

        Thanks Balvinder! Onion granules are probably sold in Canada as onion powder.

        Reply
    3. louise Gunstone

      September 25, 2019 at 10:31 am

      5 stars
      I've been trying to convince my family (especially a 'certain' teenager) that we should have more quinoa in our lives. This recipe has been given the thumbs up... thanks!

      Reply
      • Monika

        September 27, 2019 at 6:49 am

        Thanks! I've got 2 teenagers that need constant convincing that quinoa is actually edible so I know where you are coming from:)

        Reply

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