Poached Chicken and Quinoa Salad with Citrus Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, healthy salad combining tender poached chicken and fluffy quinoa tossed in a bright citrus vinaigrette. This mediterranean-inspired salads (gluten free, high protein) ready in about 35 minutes pairs quinoa, water, orange juice 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 350 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Rinse 1 cup quinoa under cold water, add to boiling water, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: Meanwhile, place 2 skinless chicken breasts in a pot and cover with water. Bring to a simmer over medium heat and poach for 12 minutes until cooked through. Remove chicken and let rest.
  3. Step 3: In a small bowl, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 3 tbsp olive oil, 1 tbsp honey, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  4. Step 4: Dice the poached chicken into bite-sized pieces. In a large bowl, combine cooked quinoa, chicken, 4 cups mixed salad greens, 1/2 cup diced cucumber, 1 cup halved cherry tomatoes, and 2 tbsp chopped parsley.
  5. Step 5: Pour the citrus vinaigrette over the salad and toss gently until everything is evenly coated. Serve immediately or chilled.

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Frequently asked questions

How long does Poached Chicken and Quinoa Salad with Citrus Vinaigrette take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Poached Chicken and Quinoa Salad with Citrus Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Poached Chicken and Quinoa Salad with Citrus Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Poached Chicken and Quinoa Salad with Citrus Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Poached Chicken and Quinoa Salad with Citrus Vinaigrette gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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