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Chicken And Grapefruit Quinoa Salad

A hearty grain-based salad made with quinoa, chicken, asparagus, and grapefruit.
Course Lunch, Main Course, Salad
Cuisine American
Keyword chicken, gluten free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 cups
Calories 288kcal
Author Amee


  • 1 pound chicken breast
  • 2 1/2 cups chicken broth
  • 1 1/2 cups uncooked quinoa rinsed
  • 1 red onion diced (about 1 1/4 cup)
  • 1 pound asparagus chopped (about 2 1/2 cups)
  • 1 grapefruit for 1 cup grapefruit slices and 1/2 cup grapefruit juice
  • 2 TBSP olive oil
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne pepper
  • 1 avocado diced


  • Add the chicken and broth to a medium saucepan, cover, and heat over medium.
  • Meanwhile, prepare your veggies and slice the grapefruit to get about 1 cup grapefruit slices. Juice the grapefruit to get about 1/2 cup juice.
  • Once the chicken is done, remove and set aside to cool.
  • Chop chicken.
  • Add quinoa to the chicken broth.
  • Bring to a boil.
  • Reduce heat to a simmer, cover, and cook for 10 minutes.
  • Stir in diced red onion, and stir.
  • Cover and cook for 5 minutes.
  • Stir in chopped asparagus, and stir. Cover and cook for 5 minutes or until all the chicken broth has absorbed.
  • Remove from heat.
  • Meanwhile, add the grapefruit juice to a glass bowl.
  • Whisk in olive oil, salt, garlic powder, black pepper, and cayenne pepper.
  • Once the quinoa is cooked, transfer quinoa to the bowl with the dressing.
  • Toss well to coat.
  • When the quinoa has cooled, fold in chopped chicken, sliced grapefruit, and diced avocado.
  • Serve at room temperature or cold.
  • Keep covered in the refrigerator for up to 5 days.
  • Stir well before enjoying.


Calories: 288kcal | Carbohydrates: 30g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 485mg | Potassium: 748mg | Fiber: 6g | Sugar: 4g | Vitamin A: 862IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 3mg