Chicken and Rainbow Quinoa Salad
This healthy chicken salad comes piled high with roasted butternut squash (baked with garam masala), dried cranberries, sliced toasted almonds, and fresh, peppery radishes, all on a bed of crunchy kale and nutty quinoa. A creamy honey-balsamic dressing ties the whole bowl together. It’s a super power salad that will boost your energy with every bite!
Nutritional facts
Protein
45g
Carbs
74g
Calories
690kcal
Fat
25g
Ingredients
Extra Virgin Olive Oil, Red Onion, Almonds, Rosemary, Butternut Squash, Garam Masala, Garlic, Honey, Kosher Salt, Balsamic Vinegar, Kale, Tri-color Quinoa, Orange Juice, Ginger, Chicken Breast, Dried Cranberries, Radish
Contains almonds.
Reviews
4.3
Based on 126 reviews
Chicken wasn’t that great this time.
Collette · 06/04/25
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About Maia Bengochea Bengochea
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
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