Ingredients:

  • 1 and 1/2 cups cooked quinoa
  • 2 Tablespoons extra virgin olive oil
  • 1 pound skinless boneless chicken breasts, cut into 1-inch pieces
  • 2 cloves garlic or roasted garlic, finely chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 large oranges, peeled and segmented
  • 1 ripe avocado, sliced or cubed
  • For the Dressing:
  • 1/4 cup lime juice
  • 1/3 cup chopped fresh cilantro (packed)
  • 1 Tablespoon orange juice
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon honey

Instructions:

  1. Prepare quinoa according to package directions. Once cooked, transfer to a large bowl and let cool.
  2. In a large skillet over medium heat, pour in olive oil. Add the chicken pieces along with finely chopped garlic. Stir to coat the chicken with oil.
  3. Sprinkle in smoked paprika and salt; stir well. Cook until chicken is done (about 8 minutes) then remove from heat.
  4. Add cooked chicken to the bowl of quinoa along with orange segments and avocado slices. Gently stir to combine.
  5. In a separate bowl or jar, whisk together all dressing ingredients until well combined.
  6. Pour dressing over salad mixture and toss everything evenly to coat.
  7. Serve immediately! Leftovers can be stored in the refrigerator for up to 4-5 days.