Diversity Delight Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A vibrant salad celebrating America's rich cultural tapestry with quinoa, avocado, and global flavors. This american fusion-inspired salads (gluten-free) ready in about 35 minutes pairs cooked quinoa, diced avocado, sliced grilled chicken breast into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup cooked quinoa
• 1 diced avocado
• 200g sliced grilled chicken breast
• 1/2 diced cucumber
• 1/4 finely chopped red onion
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey
• 2 tbsp chopped parsley

Instructions

1. Step 1: Cook 1 cup quinoa according to package instructions and let cool.
2. Step 2: Dice 1 avocado and slice 200g grilled chicken breast. Julienne 1/2 cucumber and finely chop 1/4 red onion.
3. Step 3: In a bowl, whisk 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp honey, and 2 tbsp chopped parsley until smooth and emulsified.
4. Step 4: Combine cooked quinoa, avocado, chicken, cucumber, and red onion in a large bowl. Pour the tahini dressing over the salad and toss until evenly coated.
5. Step 5: Taste and adjust seasoning with salt and pepper before serving.