Pacifica Salad

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.



For the cilantro jalapeƱo vinaigrette:

*You can toast raw pumpkin seeds on stovetop for a few minutes until lightly toasted.


  1. Marinate chicken in olive oil, salt, garlic powder + Italian seasoning. Let sit at room temp for 20 minutes.
  2. Meanwhile, make quinoa by combining 1/2 cup dry white quinoa with 1 1/2 cups of water in a medium pot.
  3. Bring to a boil and then reduce heat to simmer for 15 minutes, covered.
  4. Remove quinoa from heat and let sit with top on for 5 minutes.
  5. Remove top and mix quinoa allowing it to cool.
  6. Once the quinoa has cooled, add to a large salad bowl with all other ingredients (except chicken + dressing ingredients).
  7. 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.
  8. 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).
  9. Allow chicken to cool for at least 5 minutes + then cut into cubes.
  10. Combine everything in a large bowl and top with desired amount of dressing. Mix well.
  11. Salad will keep 3 days if dressing stored separately. Do not store after combining with dressing as cabbage will get soggy.