Description
I call Quinoa Cabbage Chicken Salad my power salad. It has bright colors, a crispy crunch from the cabbage and almonds, smokey grilled chicken, crispy bell peppers, and protein-packed quinoa.
Ingredients
Scale
For the salad:
- 1/2 head shredded red cabbage
- 2 cups cooked quinoa
- 1/2 red bell pepper – diced
- 1 cup cooked or grilled chicken (rotisserie chicken is perfect for this dish)
- 2 TBS toasted sliced almonds
For the dressing:
- 1/4 cup extra-virgin olive oil
- Juice of 1 large lemon
- 2 TBS rice wine vinegar (you can sub with apple cider vinegar)
- 1 TBS Italian seasoning mix
- 2 TBS honey
- Salt and pepper to taste
Instructions
- Mix all dressing ingredients in a mason jar and shake vigorously until fully mixed. (If you don’t have a jar with a lid, you can whisk it in a dish.)
- Arrange salad ingredients on a plate or in a bowl and drizzle with the salad dressing.
Notes
Rotisserie chicken works well in this recipe.
This is a perfect salad to take for lunch at the office or to school.
- Prep Time: 10 minutes