This is a great way to use up some leftover chicken, and as a portable lunch.  The salad keeps well, and is even better the next day, as it absorbs the salad dressing.  It serves 4-6 people, and you can bulk it up with more veg.

It’s also an easy capsule cooking meal, i.e you throw together a bunch of recipes that can be put together with food that has been pre-made.



  • 1 recipe Fluffy Quinoa (cooked)
  • 1 recipe Orange, Cumin & Coriander Dressing
  • 2 chicken breasts or 4 chicken thighs (cooked and chopped)
  • ½ Cucumber, chopped into chunky pieces
  • 1 punnet Cherry Tomatoes, quartered
  • 3 spring onions, chopped (include some of the greens)
  • 1 tsp whole toasted cumin seeds
  • Orange Zest
  • Extra cilantro leaves


  1. Add the quinoa to a bowl and mix with the dressing.
  2. Add the cucumber, tomatoes and spring onions and mix into the quinoa
  3. Add the chicken and garnish with the rest of the ingredients.



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