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Chicken Quinoa Salad with Asparagus, Dates and Orange
Total Time
45 mins

This chicken quinoa salad combines dates and oranges, pecans and quinoa, a high-protein grain from South America along with simple chicken breast chunks for a savory week night dinner.

Course: Main Course
Servings: 8
  • 4 ea chicken breast tenders, cut into chunks
  • 1 c quinoa, uncooked
  • 1/2 lb asparagus cut into 2-inch pieces, steamed and chilled
  • 2 c water
  • 1/2 tsp salt, kosher
  • 1 ea orange, large sectioned
  • 1/4 c pecans, chopped and roasted
  • 2 tbsp red onion, finely minced
  • 5 ea dates, pitted and finely chopped
  • 1/2 ea jalapeno pepper, chopped
  • 1/2 c onion, white, finely diced
  • 2 tbsp lemon juice, fresh squeezed , for dessing
  • 1 tbsp extra virgin olive oil , for dressing
  • 1/4 tsp salt, kosher , for dressing
  • 1/4 tsp black pepper , for dressing
  • 1 clove garlic, finely minced , for dressing
  • 2 tbsp mint, fresh finely chopped , for dressing
  • mint springs , for garnish
  1. In a large non-stick skillet, cook chicken breast chunks in 1 teaspoon olive oil over medium heat. Turn to brown evenly. Cook about 15 minutes or until done. Remove from skillet to cool.

    In same skillet, heat 1 teaspoon olive oil over medium high heat. Cook onion in oil about 2 minutes. Add quinoa to pan and sauté another 5 minutes. Add in the 2 cups of water, 1/ 2 teaspoon of salt, bringing to a boil. Cover, reducing heat, and simmer about 15 minutes. Immediately remove from heat and let stand 15 minutes until water is absorbed. Put quinoa mixture into bowl. Add cooked chicken, oranges, pecans, red onion, dates, asparagus and jalapeño pepper. Toss to combine.

    Prepare dressing by combining the juice and extra virgin olive oil, salt, black pepper, and garlic in a small bowl. Mix together with a whisk. Pour dressing over salad ingredients and toss together. Top with chopped mint. Garnish with fresh mint sprigs.

    Serve at room temperature.