Chicken & Avocado Rice Salad
This Chicken & Avocado Rice Salad is a protein-packed meal that’s perfect for lunch or dinner. With a base of brown rice and quinoa, it’s loaded with shredded chicken, fresh veggies, avocado, and crunchy roasted chickpeas for extra texture. Tossed in a tangy honey-mustard dressing, it’s hearty enough to stand alone yet light enough to keep you feeling energised.
Serves
2-3
Prep time
10 minutes
Cooking time
30 minutes
Ingredients
- 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
- 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.
- Cook the brown rice and quinoa according to packet directions.
- 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.
- 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.
Ingredients
- 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
- 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.
- Cook the brown rice and quinoa according to packet directions.
- 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.
- 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.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
Related Recipes
Lunch
High-protein meals
Chicken
Sides
Satisfying Salads