Apple Quinoa Salad with Roasted Chicken

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Apple Quinoa Salad with Roasted Chicken

Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: chicken, dairy-free, gluten-free
Calorie: 400-500, Under 500
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2 servings
Calories: 470kcal


  • 1/2 tsp Sesame Oil
  • 1 tsp Smoked Paprika
  • Sea Salt & Black Pepper (to taste)
  • 6 ozs Chicken Breast
  • 1/2 cup Quinoa
  • 3 tbsps Tahini
  • 2 tbsps Water
  • 1 tsp Honey
  • 2 cups Arugula
  • 1 Green Apple (sliced)
  • 2 tbsps Mint Leaves (optional)


  • Preheat the oven to 425ºF (215ºC) and line a baking tray with parchment paper.
  • Add sesame oil, paprika, salt, and pepper to the chicken. Bake in the oven for 22 to 25 minutes, or until the chicken is cooked through.
  • Meanwhile, cook the quinoa according to the package directions. Once cooked, fluff with a fork and let it cool.
  • Make the dressing by whisking the tahini, water, and honey together. Season with salt and pepper.
  • Thinly slice the cooked chicken. Divde the quinoa, arugula, apple, and chicken evenly between plates. Top with the dressing and mint, if using. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to two days.
  • Serving Size

    One serving is equal to approximately three cups.
  • More Flavor

    Add red onion.
  • Make it Vegan

    Omit the chicken or use chickpeas, tofu, or tempeh instead.
  • No Arugula

    Use mixed greens instead.


Calories: 470kcal | Carbohydrates: 48g | Protein: 30g | Fat: 18g | Cholesterol: 62mg | Sodium: 74mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1239IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 5mg

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