Chicken Quinoa Salad with Salsa Hummus

4 from 1 vote

Quick and easy chicken quinoa salad with veggies and salsa hummus is a perfect light and healthy summer lunch or dinner.

Prep Time20

Total Time20

Yield: 3 -4 servings

2 cups cooked, chopped chicken (leftover grilled, roasted or a rotisserie chicken all work well here)
2 cups cooked quinoa (from about ¾ cup uncooked)
1 cup diced zucchini
1 cup diced bell peppers or mini sweet peppers
1 cup cherry tomatoes, halved
¾ cup hummus (homemade or store-bought)
¾ cup salsa
Salt and pepper, to taste
Optional toppings: 1 medium avocado, cubed; chopped fresh parsley or basil

Chop all of your veggies and cook and slightly cool your quinoa, if needed.
Combine the cooked chicken, cooked quinoa, zucchini, peppers and tomatoes in a bowl.
In a separate small bowl, stir together the hummus and salsa until well combined.
Pour the salsa hummus over your chicken and quinoa salad and stir to combine. Season to taste with salt and pepper.
Mix in avocado, if using, and sprinkle with fresh parsley or basil, if desired.
Serve cold or at room temperature. Store leftovers, covered, in the fridge for up to 3 days.

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You can substitute black beans if you want a vegan/vegetarian salad.

You can also use a flavored hummus or salsa - I may try this next time!

Inspired by The Lean Green Bean.

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