Chicken, quinoa and avocado salad
Nutrition per serving
A complete, filling salad, rich in protein and healthy fats: grilled chicken, quinoa, avocado and raw vegetables. Perfect as a balanced lunch for active people, it keeps you going without weighing you down and is easy to pack.
Preparation: 15 min | Cooking: 15 min | Servings: 2 | Difficulty: Easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 593 kcal · 37 g protein · 29 g carbohydrate · 37 g fat
Ingredients
Method
- Cook the quinoa and let it cool slightly. Pan-fry the chicken and cut it into strips.
- Dice the avocado and tomatoes.
- Mix the quinoa, rocket, vegetables and chicken.
- Dress with olive oil, lemon juice, salt and pepper.
Nutritional benefits
This salad combines animal protein (chicken) and plant protein (quinoa) for a complete profile, ideal for recovery and fullness. Avocado provides healthy fats and fibre, and the raw vegetables add vitamins and freshness. A balanced lunch, rich in protein and naturally free from gluten and lactose.
Variations and substitutions
- With salmon, tuna or chickpeas (vegetarian).
- With bulgur wheat or brown rice.
- More raw vegetables: cucumber, pepper, sweetcorn.
- Dressing: yoghurt and lemon, or mustard vinaigrette.
Storage and making ahead
Keeps for 3 days in the fridge; add the avocado and dressing just before serving. Ideal for a lunchbox.
💡 Good to know
Cook a big batch of chicken and quinoa at the start of the week: you can then put together complete salads in a few minutes.
Further reading
Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes · dairy-free recipes.
Foods in this recipe: chicken breasts · quinoa · avocado · tomatoes · rocket.
You might also like these recipes: Salmon, avocado and edamame poke bowl · Rice, tuna and sweetcorn salad · Chicken and vegetable tagine.
