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Non-Lettuce Chicken Salad

Course Main Course
Cuisine American
Keyword Non-Lettuce Chicken Salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 584kcal


  • 1 cup quinoa, uncooked
  • 1 pound chicken breast
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 none cooking spray
  • 2 medium cucumber
  • 2 medium tomato, red
  • 2 medium bell pepper, red
  • 2 tablespoon olive oil
  • 1/4 cup vinegar, balsamic
  • 1/2 cup feta cheese crumbles
  • 1 medium avocado
  • 4 medium clementine


  • Cook quinoa as directed on package.
  • While quinoa cooks, season chicken with salt and pepper. (You may also pound out chicken so that it is all the same thickness, making it cook more evenly). Spray a skillet with cooking spray and heat over medium. Add chicken and cook each side 4-5 minutes, browning until no longer pink in the center.
  • Chop cucumbers, tomatoes, and bell peppers, then add to a large bowl. Toss with olive oil and vinegar. Split in half, placing half the mixture into a separate, sealable container. This will be used for another side later in the week. The other half of the mixture can be tossed with the cooked quinoa.
  • Add an even amount of veggies and quinoa to each of four plates. Sprinkle each with feta and slices of avocado.
  • Cut cooked chicken into strips, then add to plate with veggies and quinoa. Serve with clementines on the side.


Calories: 584kcal | Carbohydrates: 56g | Protein: 38g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 389mg | Fiber: 10g | Sugar: 17g