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Home ยป Recipes ยป Meals ยป Chicken Quinoa Powerhouse Salad with Lemon Parsley Vinaigrette

Published on July 14, 2015 | Updated on July 16, 2020 by The BakerMama

Chicken Quinoa Powerhouse Salad with Lemon Parsley Vinaigrette

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Chicken Quinoa Powerhouse Salad of 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!

Chicken Quinoa Powerhouse Salad with Lemon Parsley Vinaigrette

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.

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. 🙂

Chicken Quinoa Powerhouse Salad with Lemon Parsley Vinaigrette

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.

Chicken Quinoa Powerhouse Salad with Lemon Parsley Vinaigrette

This salad wouldn’t be as great as it is without the lemon parsley vinaigrette. It’s 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.

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!

Chicken Quinoa Powerhouse Salad with Lemon Parsley Vinaigrette

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!

xoxo,

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Chicken Quinoa Powerhouse Salad with Lemon Parsley Vinaigrette

  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 1
  • Category: Salad
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Description

A super healthy salad of mixed greens, red cabbage, quinoa, chicken, red onion, dried cherries, roasted almonds and feta all tossed in a lemon parsley vinaigrette.


Ingredients

  • Lemon Parsley Vinaigrette:
  • 2 cups packed fresh parsley, leaves and stems
  • 2 tablespoons lemon juice
  • 2 tablespoons champagne vinegar
  • ¼ cup olive oil
  • kosher salt & black pepper, to taste
  • Salad:
  • 2 cups combo of spinach, kale & arugula
  • 1/3 cup thinly sliced red cabbage
  • 1 boneless skinless chicken breast, cooked & diced
  • 1/4 cup cooked quinoa
  • 1/4 cup chopped red onion
  • 1/4 cup halved cherry tomatoes
  • 2 tablespoons dried cherries
  • 2 tablespoons chopped roasted almonds
  • 2 tablespoons crumbled feta
  • 2–3 tablespoons lemon parsley vinaigrette

Instructions

  1. For the vinaigrette, pulse parsley, lemon juice, champagne vinegar and olive oil in a food processor until well blended. Season to taste with salt and pepper.
  2. For the salad, place the greens, cabbage, chicken, quinoa, red onion and cherry tomatoes in a medium bowl. Toss with 2-3 tablespoons of the prepared lemon parsley vinaigrette. Add the dried cherries, chopped almonds and crumbled feta and toss to combine. Serve and enjoy!

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Chicken Quinoa Powerhouse Salad with Lemon Parsley Vinaigrette

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Reader Interactions

Comments · 5

  1. Monique @ Ambitious Kitchen says

    July 14, 2015 at 7:11 pm

    Oh you know this is my kind of salad. Immediately when you posted the photo from the restaurant a few weeks back on Insta, I was hoping you would recreate it. Thanks for the yumminess! P.S. Can’t wait to see photos from your trip! Also, we need a skype date. xoxo

    Reply
    • Maegan says

      July 16, 2015 at 9:36 pm

      Thanks friend! ๐Ÿ™‚ That salad you just posted on insta looks amazing too. Salad love! I’ve been anxious to blog pics from our trip, but I’m having trouble transferring them from my phone to my computer for some reason. Probably took too many. ;);) Let’s definitely skype soon and also plan to see each other again asap. Miss you! xoxo

      Reply
  2. Healthy Lunch Ideas to Pack for Work (40 recipes!) says

    February 16, 2016 at 6:36 am

    […] Chicken Quinoa Powerhouse Salad with Lemon Parsley Vinaigrette from The Baker Mama […]

    Reply
  3. Cindy says

    June 22, 2019 at 2:19 pm

    Looks delicious. I hadnโ€™t the Bam Bam salad while visiting TX. I thought the dressing was sweet. Maybe Iโ€™m wrong or you decided to make it healthier and omit the sugar.

    Reply
    • Maegan says

      July 11, 2019 at 12:36 am

      Hi Cindy! I love the Bam Bam salad and now that you say the dressing was sweet, I could see what you mean. I have a pretty strong sweet tooth so I don’t notice it that much, but I actually prefer my version much better now. Hope you enjoy! ๐Ÿ™‚

      Reply

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Instructions:
1. Preheat the grill to medium heat and brush the grates with oil.
2. Slice the peaches in half and remove the pits.
3. Slice the baguette into ยผ inch thick slices.
4. Place baguette slices, peaches (cut side up) and brie wheel on a baking sheet and brush the tops of everything with olive oil.
5. Put everything on the grill with the olive oiled sides down. Brush the tops of the baguette slices and brie wheel with olive oil while the bottoms are grilling.
6. Grill until you have beautiful grill marks and then flip the brie and baguette slices.
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8. Transfer the brie to a serving plate.
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10. Place the diced peaches on top of the grilled brie.
11. Drizzle with the pesto and garnish with the chopped fresh basil.
12. Sprinkle it with a little sea salt.
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