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Chicken, Bacon & Avocado Quinoa Salad

A cold served quinoa salad with chicken, bacon, avocado, red onion and a garlic honey lime dressing.
Chicken, Bacon & Avocado Quinoa Salad

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Servings: 4
Total Time: 1 hour
Recipe by: Frankie


1 cup white quinoa
2 cups water
4 slices thick bacon, cut into small strips
1 lb boneless skinless chicken breasts
1 avocado, peeled pitted and diced
1/2 cup diced red onion
salt & pepper
For The Garlic Honey Lime Dressing:
1/4 cup lime juice
1/4 cup olive oil
1 TBSP honey
1/4 tsp garlic powder
1/4 tsp salt
dash pepper


1. Rinse the quinoa in a mesh strainer under cold water for 30 seconds. Combine the water and quinoa in a medium saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, about 15 minutes or until all the water has been absorbed. Take off the heat, cover and let sit 10 minutes.

2. Cook the bacon over medium heat in a non-stick skillet until crispy, remove bacon and set aside. Discard all but 1 tsp of the bacon fat from the pan. Season the chicken breasts with salt and pepper and cook in the bacon fat over medium heat, covered, for about 6 minutes per side, or until chicken is cooked through.

3. When chicken is cool cut into bite site pieces. In a large mixing bowl combine the cooked quinoa with the chicken, bacon and red onion.

4. Combine all the dressing ingredients together in a small bowl and mix well.

5. Drizzle the dressing on the quinoa salad and toss to coat or serve with the dressing on the side. Chill salad in the fridge for at least 30 minutes.

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