Chicken, Bean and Quinoa Salad

Chicken, Bean and Quinoa Salad

If you like chicken and lemon/lime flavors, you’ll like this protein packed, summery salad. According to Oxygen magazine, where one of my health conscious daughters found this recipe, there are 27 grams of protein in the salad.  I thought it was delicious and I hope you do, too.  Happy cooking!

Makes 2 servings

1 boneless, skinless chicken breast (about 6 oz), pounded to 1/2″ thickness


Juice of 1 lemon (approx. 1/3 cup)  {comment:  use less lemon and lime juice in marinade if you like a milder lemon flavor}

Juice of 1 lime

Zest of 1/2 lemon

Zest of 1/4 lime

1/2 teaspoon ground cumin

1/2 tsp ground chili powder

Pinch of cayenne pepper or crushed red pepper flakes


4 cups romaine lettuce

1/2 cup roasted or canned corn kernels

1/4 cup black beans

1/2 avocado, diced

1/2 cup chopped heirloom tomatoes

1/2 cup chopped orange bell pepper

1/2 cup cooked quinoa


Juice of 1 lemon (approx. 1/3 cup)

Juice of 1 lime

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 chopped fresh cilantro

Pinch of sea salt

1 Tablespoon extra virgin olive oil

1.  In a bowl, mix together marinade ingredients.  Place chicken in a large Ziploc bag or container.  Pour mixture onto chicken.  Mix well by shaking bag or tossing in container with closed lid.  Set aside for 10 to 15 minutes.

2.  Meanwhile, divide all of the salad ingredients into 2 plates.

3.  Remove chicken from bag or container and grill in a pan on stove for 2 to 3 minutes per side.  Place cooked, sliced chicken on top of salads.

4.  In a bowl, combine dressing ingredients.  Pour over salad and serve.


4 thoughts on “Chicken, Bean and Quinoa Salad

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