Chicken Quinoa Salad with Pomegranate and Avocado

This chicken quinoa salad with pomegranate and avocado is vibrant and full of nutritious ingredients. Drizzle with a delicious roasted garlic turmeric dressing and you are literally “golden”.

Why you'll love this recipe

Vibrant - the dressing that is served with this chicken quinoa salad is delicious and vibrant. It’s creamy, zingy and fluorescent yellow from the turmeric.


– Chicken Breasts – Rapeseed Oil – Lemon

Rub the chicken breasts with the olive oil, lemon zest, cumin, sumac (if using), garlic and onion powder.


Roast in the oven for 25 minutes until the chicken has reached an internal temperature of 74C/165F. Leave to rest, then cut the chicken breasts into ½ inch cubes.


Whilst the chicken and garlic roast, prepare the rest of salad ingredients and place into a large bowl.


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