Don’t be fooled by how simple this chicken quinoa salad seems! With warm chicken breast, fluffy quinoa, crunchy vegetables and a creamy vegan Caesar dressing, it’s so delicious and nourishing. Perfect for meal prep so feel free to make a big batch!
Rinse and drain quinoa. Then add to a pot along with water. Bring to a boil over high heat then reduce to a simmer and cook for 15 minutes, stirring occasionally.
Deseed cucumber, then small dice along with carrot and onion.
Sprinkle paprika, garlic powder, salt and black pepper all over chicken.
Heat up oil in a large nonstick skillet over medium heat. Add chicken and sear each side for 4-5 minutes or until the internal temperature reaches 165°F / 75°C.
Let chicken cool down a bit, then dice it.
Transfer chicken, quinoa, cucumber, carrot and red onion to a large mixing bowl. Give everything a good mix. Then drizzle Vegan Caesar Dressing all over and mix again. Serve immediately. Enjoy!
Leftovers can be kept in an airtight container in the fridge for 3 days.
This salad tastes best when slightly warm, so warm up leftovers in the microwave for 10-20 seconds before serving.
Feel free to omit chicken or substitute with another protein of choice to suit your dietary needs. Some other suggestions are: Teriyaki Tofu, canned tuna, hot-smoked salmon, 3-Ingredient Salmon Patties, prawns, chickpeas or black beans.