Roasted Chicken, Spinach, Cabbage, Tomato, Cucumber, Mushroom, and Quinoa Salad with Balsamic Vinaigrette

A hearty and healthy dinner
chicken quinoa salad

Photo courtesy of Jennie Miremadi.

Are you ready for a hearty and healthy dinner? This dinner recipe combines organic chicken, fresh vegetables, and quinoa with a touch of balsamic.


  • 2 Cups heirloom spinach
  • 1/2 Cup mushrooms, sliced
  • 1/2 Cup tomatoes on the vine, sliced length-wise
  • 1/2 Cup cucumber, chopped
  • 1/2 Cup purple cabbage, chopped
  • 8 Ounces organic roasted chicken, chopped
  • 1 Cup quinoa, cooked
  • 4 Teaspoons balsamic vinegar
  • 2 Tablespoons olive oil
  • Himalayan salt, to taste


Mix vegetables, chicken, and quinoa in a large bowl.

In a separate bowl, combine balsamic vinegar and olive oil and whisk to emulsify.

Pour balsamic vinaigrette over salad. Sprinkle salad with Himalayan salt to taste.

Toss vegetables, chicken, quinoa, dressing, and salt.

Serve and enjoy!

Roasted Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Roasted Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Roasted Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.