Chicken, quinoa, and avocado salad

This refreshing salad with quinoa, chicken, and avocado provides an exceptional gluten-free alternative to traditional pasta salads. It combines high-quality proteins from quinoa and chicken, nutritious fats from avocado, and vitamins and minerals from fresh vegetables. For this recipe, you will need:

  • 450 grams of chicken breast
  • 1 cup of quinoa
  • 2 avocados
  • Cherry tomatoes
  • 1 red onion
  • 1 tablespoon of vinegar
  • 2 tablespoons of olive oil
  • 1 tablespoon of lemon juice
  • Sea salt
  • Black pepper
  • Lettuce


Cut the chicken into smaller pieces and place them in a previously heated pan. Season with a little salt and pepper, and other spices as desired. Cook for about 7 minutes, until the chicken turns golden. While the chicken is cooking, put water in a small pot and bring it to a boil. Then add the quinoa and simmer for about 20 minutes. Once the quinoa is cooked, it’s time to prepare the rest of the salad. Cut the cherry tomatoes in half, and thinly slice the onion. Add them to a large bowl along with the chicken, roughly chopped avocado, and lettuce. When the quinoa has cooled, add it to the bowl with the other ingredients and drizzle with olive oil, vinegar, and lemon juice. Add more spices as desired and mix well to combine all the ingredients. Before serving, if desired, garnish with fresh parsley.