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Easy Blackened Chicken and Quinoa Salad

A vibrant, tasty. complete meal salad!

Course Salad
Cuisine American
Keyword easy dinner recipe, easy lunch recipe, light recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Author Linda Spiker


  • 1 cup quinoa cooked in 2 cups broth or water according to package directions

Lime Vinaigrette:

  • ½ cup olive oil
  • ¼ cup freshly squeezed lime juice
  • 2 Tablespoon honey
  • generous pinch sea salt
  • a few turns of freshly ground pepper


  • 4 cups chopped romaine
  • 1 cup cherry tomato medley slice tomatoes in half
  • ½ cup roasted salted cashews
  • ½ small cucumber peeled and diced
  • ¼ of small red onion thinly sliced
  • 1 ripe avocado diced

The Chicken:

  • 2-3 cups shredded rotisserie or leftover roasted chicken
  • olive oil
  • blackened cajun spice


  1. Cook quinoa with broth or water according to package instructions, strain and allow to cool. While quinoa is cooling, make vinaigrette by placing all ingredients into a mason jar and shaking or whisking until emulsified.
  2. Prepare lettuce, vegetables, avocado and nuts. Place on platter.
  3. Shred rotisserie or leftover roasted chicken.
  4. Place pan on medium heat. Reheat chicken until warm.
  5. Sprinkle with cajun spice mix to your liking. Stir.
  6. Toss cooled quinoa into greens. Add chicken and toss again.
  7. Dress salad and toss, sprinkle with sea salt and freshly ground pepper to taste. Serve