Chicken, spinach, and quinoa salad with olives

Total Time
18 min
15 min
3 min
Frozen, steam-in-the-bag quinoa makes this filling salad come together in less than 20 minutes! Plus, you can cook it right in its package so there will be one less pot to clean. Here, we used it as base for the salad and tossed it with chicken, spinach, tomatoes, and a combination of bold-tasting Mediterranean ingredients. We liked the earthy flavor of the spinach but if you would like to use a green with more of a peppery bite swap it for arugula. Since its delicious warm or chilled, you could double the recipe and serve the leftovers the next day for lunch.


Cooked quinoa

8 oz, 1 frozen package (about 1 1/4 cups)

Extra virgin olive oil

4 tsp

White wine vinegar

1 Tbsp


1 Tbsp

Dijon Mustard

1 tsp


½ tsp, smoked

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked shallot(s)

½ medium, minced

Fresh baby spinach

3 cup(s)

Fresh cherry tomato(es)

2 cup(s), (1 pint), halved

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, diced

Uncooked celery

2 rib(s), medium, (thin stalks), thinly sliced


12 medium, green variety, pitted and coarsely chopped


  1. 1 Microwave quinoa according to package directions; drain well and cool.
  2. 2 Meanwhile, to make the dressing, whisk together oil, vinegar, water, mustard, paprika, salt, and pepper in large bowl. Whisk in shallot.
  3. 3 Add quinoa, spinach, tomatoes, chicken, celery, and olives to dressing; toss to coat.
  4. Serving size: 2 cups