Every time I make this Harvest Chicken Quinoa Salad, it reminds me of those sunny afternoons spent in my garden, hand-picking fresh vegetables and herbs. The vibrant colors of the salad mirror the beauty of nature, and the smell alone brings back a flood of happy memories. You know those days when you just want something refreshing yet fulfilling? This salad is that perfect fix. It’s not just food; it’s a basket of joy and warmth that nourishes both the body and soul. I promise you that once you try this recipe, you’ll feel that same comforting embrace!
How to make Harvest Chicken Quinoa Salad
Ingredients:
- 2 cups mixed greens: This is the base of your salad and provides a lovely crunch. I love using baby spinach and arugula for their delicate flavor.
- 1 cup cooked quinoa: Full of protein and such a versatile grain. It adds a nutty flavor and a nice texture. If you’re looking for a gluten-free option, quinoa is your best friend!
- 1 cup grilled chicken breast, diced: This is where the heartiness comes in. Grilling the chicken adds a yummy smoky flavor, but you can also roast or poach it if you prefer.
- 1 cup roasted sweet potatoes, cubed: These little nuggets of sweetness bring such a delightful contrast to the greens. Plus, they’re packed with vitamins!
- 1/2 avocado, sliced: Creamy avocado makes everything better, doesn’t it? It brings a richness to the salad that you’ll adore.
- 1/4 cup crumbled feta cheese: I adore the tangy flavor of feta; it truly elevates the dish. If you’re not a feta fan, goat cheese is a great alternative!
- 1/3 cup cooked bacon, chopped: No salad is complete without a little crunch. I love the smoky flavor it adds.
- 1/2 cup roasted butternut squash, cubed: This adds a lovely texture and sweetness that balances the dish beautifully. Feel free to switch it up with seasonal veggies!
- 2 tbsp balsamic vinaigrette: This is my favorite dressing for this salad! It’s tangy yet slightly sweet, which ties all the flavors together.
- Salt and pepper to taste: Never forget to season your food! It makes all the difference.
Cooking Steps
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Prepare Your Ingredients: Start by gathering all your ingredients. I like to lay them out on the counter, so I have everything within reach. You’ll feel more organized and less rushed.
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Cook the Quinoa: Rinse 1/2 cup of quinoa under cold water. Then, in a pot, combine it with 1 cup of water and a pinch of salt. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes, or until all the water is absorbed. I find it’s best to let it sit covered for another 5 minutes and then fluff it with a fork.
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Roast the Sweet Potatoes: Preheat your oven to 425°F. Dice your sweet potatoes into small cubes, toss them with a bit of olive oil, salt, and pepper, and roast them for about 20 minutes. Trust me, this is key for that caramelized sweetness!
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Grill or Cook the Chicken: If you’re using raw chicken breast, season it with salt and pepper. Grill it over medium-high heat for about 6-7 minutes per side or until cooked through. Let it rest for a few minutes, then dice it up.
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Roast the Butternut Squash: Just like the sweet potatoes, cut your butternut squash into small cubes, toss with oil, salt, and pepper, and roast at the same temperature until tender, about 20 minutes.
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Prepare the Mixed Greens: While the sweet potatoes and squash are roasting, wash and dry your mixed greens. I usually give them a good spin in my salad spinner.
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Slice the Avocado: Just before assembling the salad, slice your avocado. Drape the slices over the top of the salad for a beautiful presentation.
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Combine the Ingredients: In a large bowl, add your mixed greens. Then layer on the quinoa, grilled chicken, roasted sweet potatoes, butternut squash, avocado, bacon, and feta cheese.
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Drizzle the Dressing: Add your balsamic vinaigrette and season with salt and pepper to taste. Don’t be shy; a little extra dressing makes everything taste better!
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Toss and Serve: Gently toss everything together so that the greens are lightly coated in the dressing. Serve immediately for the best flavor and texture!
Why I Love Making This Dish
I adore making this Harvest Chicken Quinoa Salad for so many reasons. First, it’s colorful and bursting with flavors that delight my senses. Every bite feels like summer, even on the coldest days. I often find myself reminiscing about family gatherings and what wonderful conversations happened over dinner when I serve this dish. It’s not just satisfying for the stomach; it’s food for the soul.
What You’ll Need
For this recipe, you don’t need any fancy tools. Just a good knife, a cutting board, and mixing bowls. A salad spinner is a great help but not essential. Remember, simple is best!
Step-by-Step Guide
- Preheat your oven to 425°F for roasting.
- Rinse and cook the quinoa as directed.
- Roast the sweet potatoes and butternut squash. This process creates a beautiful caramelization.
- Grill the chicken breast until perfectly juicy.
- Assemble all your ingredients onto a large salad bowl.
- Drizzle with balsamic vinaigrette and toss gently.
Tips for Perfect Results
- Use fresh ingredients. The quality of your produce makes a world of difference. I always gravitate towards what’s in season!
- Don’t overcook the quinoa. Perfectly cooked quinoa should be fluffy, not mushy.
- Allow your roasted veggies to cool slightly before adding them to the salad. This helps keep the greens from wilting.
Serving Suggestions and Sides
This salad is quite the meal on its own, but if you want to make it extra special, consider pairing it with a crusty piece of bread or a light soup on a cooler day. I love making homemade garlic bread to enjoy alongside it—it pairs beautifully!
Leftovers
If you happen to have any leftovers (which is quite rare in my household), store them in an airtight container in the fridge. Just remember that quinoa can absorb liquid, so keep the dressing separate until you’re ready to eat. When you go to enjoy it again, drizzle a bit more dressing on top—it brightens it right back up!
Frequently Asked Questions
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Can I use boneless chicken? Yes, you can certainly use boneless chicken! However, I recommend bone-in chicken for the juiciest outcome. Trust me, it makes a noticeable difference!
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Can I add other vegetables? Absolutely! This salad is super versatile. Feel free to toss in any fresh veggies you have on hand, like bell peppers or cucumbers.
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How can I make this salad vegetarian? Just omit the chicken and bacon, and substitute with chickpeas or another plant-based protein. You won’t miss the meat at all!
This dish has become a favorite in my house, especially with my family. I can’t wait for you to try it! I know you’ll love it just as much as I do. The combination of flavors and textures is simply irresistible, and I can’t tell you how wonderful it feels when my family asks for seconds. So grab your ingredients and let’s get cooking—your taste buds will thank you!
Harvest Chicken Quinoa Salad
Ingredients
Salad Base
- 2 cups mixed greens Use baby spinach and arugula for delicate flavor.
- 1 cup cooked quinoa Quinoa is gluten-free and adds a nutty flavor.
- 1 cup grilled chicken breast, diced Grilling adds a smoky flavor.
- 1 cup roasted sweet potatoes, cubed Brings sweetness and is packed with vitamins.
- 1/2 whole avocado, sliced Adds creaminess to the salad.
- 1/4 cup crumbled feta cheese Tangy flavor; goat cheese can be used as an alternative.
- 1/3 cup cooked bacon, chopped Adds crunchy texture.
- 1/2 cup roasted butternut squash, cubed Can be swapped with seasonal veggies.
- 2 tbsp balsamic vinaigrette Tangy yet slightly sweet dressing.
- to taste salt and pepper Essential for seasoning.
Instructions
Preparation
- Gather all your ingredients.
- Rinse 1/2 cup of quinoa under cold water. In a pot, combine with 1 cup of water and a pinch of salt. Bring to a boil and then simmer for 15 minutes. Let sit covered for another 5 minutes and fluff with a fork.
- Preheat oven to 425°F for roasting.
- Dice sweet potatoes and roast them with olive oil, salt, and pepper for about 20 minutes.
- Season raw chicken breast with salt and pepper. Grill over medium-high heat for 6-7 minutes per side until cooked through, then dice.
- Cut butternut squash into cubes. Roast at the same temperature until tender, about 20 minutes.
- Wash and dry mixed greens.
- Slice avocado just before assembly.
Assembly
- In a large bowl, add mixed greens. Layer on quinoa, grilled chicken, roasted sweet potatoes, butternut squash, avocado, bacon, and feta cheese.
- Drizzle with balsamic vinaigrette and season with salt and pepper to taste.
- Gently toss all ingredients to coat the greens in the dressing. Serve immediately for best flavor and texture.