This Chicken & Avocado Rice Salad is the perfect meal to enjoy during the cooler months. It’s hearty and filling, making it a complete meal in itself.
The chickpeas add a satisfying crunch and are a great source of fibre, while the combination of brown rice and quinoa provides complex carbohydrates to sustain your energy levels throughout the day. A drizzle of honey-dijon mustard dressing ties everything together, adding a tangy and slightly sweet finish.
What goes in my Chicken & Avocado Rice Salad
- Chickpeas – Provide a crunchy texture and a boost of plant-based protein.
- Paprika – Adds a smoky warmth and subtle spice to the chickpeas.
- Olive oil – Helps roast the chickpeas to crispy perfection and adds richness to the salad.
- Brown rice – A hearty grain that brings a chewy texture and keeps the salad filling.
- Quinoa – Light and fluffy, quinoa adds protein and a slight nutty flavour.
- Shredded chicken – Tender, juicy chicken adds protein to the salad.
- Red onion – Brings a sharp, slightly sweet flavour that balances the richness of the avocado.
- Cherry tomatoes – Juicy and fresh, they add a burst of sweetness and colour to the salad.
- Avocado – Creamy and rich, avocado adds a smooth texture and healthy fats.
Salad Dressing:
- Extra virgin olive oil – Adds a richness to the dressing and ties the salad together.
- Dijon mustard – Brings a tangy sharpness to the dressing.
- Honey – A touch of sweetness that balances the acidity of the lemon.
- Lemon juice – Brightens up the entire salad.
Chicken & Avocado Rice Salad
2-3
servings10
minutes30
minutesIngredients
400g can chickpeas
1 tbsp paprika
1 tsp salt
1 tbsp olive oil
1 cup cooked brown rice
1 cup cooked quinoa
2 cups shredded cooked chicken
1/2 red onion, sliced
1 cup cherry tomatoes, halved
1 avocado, cubed
- Salad Dressing:
2 tbsp extra virgin olive oil
2 tbsp Dijon mustard
1 tbsp honey
2 tbsp fresh lemon juice
Salt and pepper to taste
Directions
- Roast the Chickpeas:
- Preheat oven to 200°C
- Drain and pat dry the chickpeas.
- In a bowl, toss the chickpeas with paprika, salt, and olive oil.Spread the chickpeas on a baking tray lined with a baking sheet and roast for 25 minutes, or until crispy.
- Prepare the Base:
- Cook the brown rice and quinoa according to packet directions.
- Make the Salad Dressing:
- In a small jar, combine the olive oil, Dijon mustard, honey, fresh lemon juice, salt, and pepper.
- Shake well until all ingredients are thoroughly combined.
- Assemble the Salad:
- In a large bowl, combine the brown rice, quinoa, chicken, red onion, cherry tomatoes, and avocado. Add the roasted chickpeas on top.
- Drizzle the salad dressing over the salad and toss gently to combine.
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