Crunchy Orange Chicken Quinoa Salad

For a tasty meal using fresh, simple ingredients, try this quinoa salad with chicken and mandarin oranges.

Citrus might be my all-time favorite ingredients, especially limes. This dish uses a duo of oranges and limes to add some fresh flavor to an already healthy meal.

In addition to the fruity flavors weaved into this quinoa salad, there’s a combo of textures that makes it extra good. Fluffy quinoa acts as the base for this dish, and the mandarin oranges add a nice juiciness. What especially sticks out about the ingredients, though, is the crunchiness on top: sliced almonds and uncooked chow mein noodles (which has a texture that reminds me of crackers, in a way).

I’ve always found this “salad” to be pretty filling because of the chicken and quinoa, so I don’t need a heaping portion to feel satisfied. As a result, we usually have enough for four meals, though for some people it might only produce three servings.

Words of advice: If you have leftovers, I recommend not adding the almonds or chow mein until you’re about to eat it. The sauce soaks into them, taking away the divine crunchiness. That’s why I always just top my individual bowl with the toppings.

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Crunchy Orange Chicken Quinoa Salad

Ingredients

Salad:

• 1 1/2 cups cooked quinoa (about 1/2 cup uncooked)
• 2 Tbs olive oil
• 1 large chicken breast (raw), diced
• 2-3 garlic cloves, minced
• 1/2 tsp paprika
• 1/2 tsp salt
• 11 oz can mandarin oranges (reserve 1 Tbs of the liquid, drain the rest)
• 1/2 cup chow mein noodles (uncooked
• 1/4 cup sliced almonds

Dressing:

• 1/4 cup fresh lime juice (about 2 limes)
• Zest of 1 lime
• 1/4 cup fresh cilantro, chopped (plus more for garnish)
• 1 Tbs juice from can of mandarin oranges
• 1 Tbs olive oil
• 1 Tbs pure honey

Instructions

• Mix together all the dressing ingredients. Set aside.
  
• Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant. Add the raw chicken and sprinkle paprika and salt over the top. Cook until no longer pink. Remove from heat.
• Stir in the mandarin oranges and cooked quinoa. Add the prepared dressing.
  
• Serve warm or cold with the almonds, chow mein, and additional cilantro on top.

Adapted from Sally’s Baking Addiction.

I always eat this dish warm when it’s freshly made, but my favorite is when it’s chilled as leftovers. Overall, I think this is a refreshing meal that works so well in the summertime. It also look pretty, too!

The original version of this post and recipe were published on February 2, 2015.