This take on a fast-casual staple, this pacifica salad features grilled chicken, quinoa + a medley of veggies in a cilantro jalapeno vinaigrette for a filling and flavorful meal you can make at home.
- Author: Davida Lederle
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
- Diet: Gluten Free
- 2 boneless, skinless chicken breasts
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tbsp olive oil
- 1/2 cup dry white quinoa
- 6 cups shredded cabbage
- 1 dry pint cherry tomatoes, halved
- 3 scallions, sliced
- 1 cup shelled edamame
- 1/2 mango, sliced
- 1/2 –3/4 cup crumbled feta cheese (add to preference)
- 1/2 cup toasted pumpkin seeds*
For the cilantro jalapeño vinaigrette:
- 1/4 cup olive oil
- 1 cup tightly packed cilantro leaves
- 1 jalapeno, seeded + roughly chopped
- 1 shallot, roughly chopped
- 1 tbsp red wine vinegar
- 1 tsp honey (or maple syrup)
- salt + pepper, to taste
- 1–2 tbsp water, if needed
*You can toast raw pumpkin seeds on stovetop for a few minutes until lightly toasted.
- Marinate chicken in olive oil, salt, garlic powder + Italian seasoning. Let sit at room temp for 20 minutes.
- Meanwhile, make quinoa by combining 1/2 cup dry white quinoa with 1 1/2 cups of water in a medium pot.
- Bring to a boil and then reduce heat to simmer for 15 minutes, covered.
- Remove quinoa from heat and let sit with top on for 5 minutes.
- Remove top and mix quinoa allowing it to cool.
- Once the quinoa has cooled, add to a large salad bowl with all other ingredients (except chicken + dressing ingredients).
- Make vinaigrette by combining all ingredients in a blender. If blender needs a little liquid to get going add water 1 tbsp at a time.
- Heat your grill on medium-high heat. Once temperature has reached at least 450 degrees F. place chicken directly onto grill and cook for 5-7 minutes on each side (stove top instructions here).
- Allow chicken to cool for at least 5 minutes + then cut into cubes.
- Combine everything in a large bowl and top with desired amount of dressing. Mix well.
- Salad will keep 3 days if dressing stored separately. Do not store after combining with dressing as cabbage will get soggy.