Quinoa Chicken Salad

Gluten Free

Serving Size 5
Total Time 40 Minutes



3 chicken breast, seasoned with salt and pepper

4 stalks celery

4 stalks green onions

1/2 cup sliced almonds

1 cup quinoa, cooked and seasoned with salt and pepper

3 tbsp homemade or store bought mayo (see tips and tricks)

3-4 tbsp extra virgin olive oil

1-2 lemons, juiced

Preheat oven to 350 and season chicken breast with salt and pepper.

Cook for 30-35 minutes, until completely cooked.

While chicken is cooking, cook quinoa on the stove top and chop the celery and green onions.

Spread almond out on a piece of foil and place in oven with chicken. Make sure to heck every few minutes, they will burn fast. Leave in oven for about 5-10 minutes until toasted.

Once chicken is cooked, chop into bite size pieces or shred.

Mix the chicken, celery, green onions, and quinoa in a bowl with the mayo, extra virgin olive oil, and lemon juice. Add salt and pepper to taste.

Once completely mix, carefully fold in toasted almonds.

tips & tricks

Homemade mayo is easy to make with an immersion blender - Google for instructions.

If buying from store Primal Kitchen is a great brand.

Remove quinoa for paleo version

Add more extra virgin olive oil if consistency seems dry

Tel: 985-869-2036

New Orleans, Louisiana

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