Pacifica Salad

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4.7 from 3 reviews

A 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.


  • 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
  • 1/23/4 cup crumbled feta cheese or gorgonzola (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 small shallot, peeled + roughly chopped
  • 1 tbsp red wine vinegar
  • 1 tsp honey (or maple syrup)
  • salt + pepper, to taste
  • 12 tbsp water, if needed

*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 cup 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.