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veggie loaded chicken quinoa salad

Course Main Course
Cuisine American, Mediterranean
Keyword artichokes, avocado, chicken, quinoa, salad, tomatoes
Prep Time 30 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 2 lbs chicken breast cooked and diced (you could totally use rotisserie here if you want)
  • 1 cup dry quinoa cooked according to package instructions
  • 2 pints cherry tomatoes halved
  • 1 (14oz) can quartered artichokes in water drained and chopped
  • 2-3 large handfuls baby spinach roughly chopped
  • 2 avocados diced
  • 1-2 (4oz) containers crumbled goat cheese (depending on how much you love cheese ha)
  • healthy pinch fine sea salt and freshly cracked pepper
  • ½ cup garlic shallot vinaigrette (recipe below) OR your favorite store bought kind

for the garlic shallot vinaigrette:

  • 4 garlic cloves peeled and minced
  • 1 large shallots peeled and minced
  • ⅔ cup extra-virgin olive oil
  • ¼ cup white wine vinegar
  • 2 tsps dijon mustard
  • healthy pinch fine sea salt and freshly cracked pepper

Instructions

  1. Cook and dice your chicken breast (I just roasted mine in the oven with a little olive oil, salt, and pepper until the internal temp reached 165F). Also, cook your quinoa according to package instructions.
  2. Meanwhile, whisk together (or shake together) all the garlic shallot vinaigrette ingredients in a small bowl or jar with a lid.
  3. Add cooked and diced chicken, cooked quinoa, cherry tomatoes, artichokes, spinach, avocado, goat cheese, salt, pepper, and ½ cup garlic shallot vinaigrette to a large bowl then toss to coat.
  4. Divide between bowls and enjoy!