Chicken Quinoa Powerhouse Salad with Lemon Parsley Vinaigrette

This Chicken Quinoa Powerhouse Salad combines mixed greens, red cabbage, quinoa, chicken, red onion, dried cherries, roasted almonds and feta all tossed in a lemon parsley vinaigrette. Fall in love with this super healthy salad that makes you feel great!

Salad Perfection

It’s such a great salad! The combination of spinach, kale, arugula, red cabbage, quinoa, chicken, red onion, dried cherries, roasted almonds and feta all tossed together with a homemade lemon parsley vinaigrette is pure salad perfection. The dressing is so full of fresh flavor and brings all of the greatness together so well. It will excite your taste buds and have you craving it again and again.

For the Salad Lover

Believe it or not, I love salad just as much as I love sweets. I’m a firm believer in a salad a day. Whether it’s as a meal or as a side to another main dish, a salad a day makes me feel great. It has to be a really really good salad though. No iceberg allowed (unless of course it’s a wedge occasion). I like my salads with the greenest of greens and lots of veggies, grains, nuts and fruits for texture and flavor.

A Delicious Re-Creation

This summer I’ve been craving salads like never before. Maybe it’s the Texas heat and the fact that I’m pregnant. I just want to feel light and fresh and salads do just that. About a month ago, I was out running errands and stopped by this fast-casual salad place called Snappy Salads for a quick lunch. You can build your own salad or choose one of their salad creations. I went with their Bam Bam salad, which is exactly like the one I’m sharing with you today with a few additions on my end, and I fell in love with it! It has so much going on yet it’s light and fresh and full of flavor.

After my first Bam Bam salad experience, I found myself back at Snappy Salads several times a week because I just couldn’t get enough of it. Well, I decided that spending nearly $12 on a salad several days a week was absolutely ridiculous when I could easily make and enjoy it at home. With just a little prep at the beginning of the week, I could eat this salad every day. And that, my friends, is what I’ve been doing. 🙂

Great for Meal Prep

I’ve started buying all of the ingredients for this salad on Sunday and prepping everything early in the week so I can throw it together in a matter of minutes for lunch or dinner throughout the week. I’m obsessed!

If you love salad or are looking for a salad to fall in love with, this is the one. What’s not to love about a healthy salad that you can eat as a meal, fill you up and make you feel fabulous?! Enjoy!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Fresh parsley (leaves and stems): bring a bright, herbal and a little peppery flavor. It makes the dressing taste fresh without being overpowering.
• Fresh lemon juice: provides acidity and brightness. It keeps the salad feeling light. Fresh is best!
• Champagne vinegar (or white wine vinegar): provides the bright, tangy acidity that forms the backbone of the dressing. Champagne vinegar is lighter and more delicate than other vinegars, which keeps the vinaigrette elegant and not overpowering. White wine vinegar is the closest substitute, but you could use apple cider vinegar (a bit fruitier) or rice vinegar (milder, slightly sweeter). Avoid using red wine vinegar or balsamic fi you want to keep the flight, delicate flavor.
• Extra virgin olive oil: brings a smooth richness and body, mellowing the sharpness of the vinegar and mustard. Any neutral oil (like grapeseed, sunflower seed, or avocado) can be used for a lighter dressing.
• Kosher salt: enhances and rounds out all the flavors. Using kosher salt (instead of table salt) helps avoid an overly “salty” taste because its crystals dissolve evenly.
• Fresh ground pepper: adds a mild bite and complexity, cutting through the sweetness of the honey and richness of the oil.
• Salad mix (spinach, kale and arugula): this is my favorite mix for variety: spinach (mild), kale (hearty), arugula (peppery). Together, they keep it interesting. You can use any greens you’d like though. Romaine for crunch, spring mix for convenience. If kale feels too tough, massage it with olive oil first.
• Red cabbage (thinly sliced): adds crunch, color, and a slightly peppery bite.
• Boneless skinless chicken breast: Pan seared chicken tenderloins work great, too! Or you can use rotisserie chicken, leftover grilled meat, chickpeas, or hard-boiled eggs in place of the chicken for the main protein to make it meal-worthy.
• Quinoa (cooked): adds plant-based protein, fiber and a nutty texture. You can use farro or brown rice as a replacement for a chewier base or couscous for a lighter texture.
• Red onion: provides a sharp, pungent bite that cuts through the richness of the cheese and nuts. It also enhances flavor complexity. You could substitute green onion, shallot or pickled onions for milder flavor.
• Cherry tomatoes: gives freshness, acidity, and color, brightening the flavor profile of the salad. You could substitute with any tomato, roasted red peppers or cucumber for freshness.
• Dried cherries: provide chewy texture and tart-sweet bursts. Dried cranberries work, too!
• Roasted almonds (chopped): bring crunch and nuttiness. They also deliver depth and richness. Any preferred nut or seed could be used instead.
• Crumbled feta: brings creaminess, tang, and umami. Its sharp, salty flavor contrasts beautifully with the other ingredients in the salad. You could use blue cheese, gorgonzola or goat cheese as a substitute.

Supplies:

• Food processor or blender
• Medium mixing bowl

How to Make Chicken Quinoa Powerhouse Salad

• For the vinaigrette: pulse the parsley, lemon juice, champagne vinegar and olive oil in a food processor or blender until well blended. Season to taste with salt and pepper.
• For the salad, place the greens, cabbage, chicken, quinoa, red onion and cherry tomatoes in a medium bowl. Pour 2-3 tablespoons of prepared Lemon Parsley Vinaigrette over salad.

• Toss to combine.
• Add the dried cherries, chopped almonds and crumbled feta.
• Gently toss to combine. Serve and enjoy!

If you make my Chicken Quinoa Powerhouse Salad, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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