Festival-Ready Hydration Chicken Salad with Avocado and Quinoa

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A refreshing, protein-rich chicken salad with creamy avocado and fluffy quinoa, designed for easy packing and hydration during outdoor events. This American-inspired salad recipe, ready in about 15 minutes, pairs cooked shredded chicken breast, cooked quinoa, ripe avocado 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 480 calories and feeds 1, 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

• 5 oz cooked shredded chicken breast
• 1/2 cup cooked quinoa
• 1/2, diced ripe avocado
• 1/4 cup finely chopped celery stalk
• 1/4 cup diced green apple
• 3 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh cilantro
• 1 cup mixed greens

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Instructions

1. Step 1: In a large bowl, combine 5 oz cooked shredded chicken breast, 1/2 cup cooked quinoa, 1/2 diced ripe avocado, 1/4 cup finely chopped celery stalk, and 1/4 cup diced green apple.
2. Step 2: In a small bowl, whisk together 3 tbsp plain Greek yogurt, 1 tbsp lemon juice, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
3. Step 3: Pour the yogurt dressing over the chicken mixture and gently toss to combine without mashing the avocado.
4. Step 4: Stir in 1 tbsp chopped fresh cilantro for brightness.
5. Step 5: Serve the salad over 1 cup mixed greens or pack in an insulated lunchbox for a hydrating festival-ready meal.