Friday Foodspiration: Mango Quinoa Chicken Salad











1 lb Chicken Breast, skinless boneless and cut into cubes

2 tbs Olive Oil

1 cloves, Garlic, diced

1/2 tsp Smoked Paprika

1/2 tsp Salt

1/4 tsp Pepper

2 cups Cooked Quinoa

1 Avocado, chopped

1 Mango, cubed

1/4 cup Orange or Mango Juice

1/2 cup Cilantro, chopped

2 tbs Lime Juice

2 tbs Olive Oil

1 tbs Raw Honey



  1. Cook quinoa according to package directions then set aside to cool.
  2. Heat olive oil in large skillet.  Add garlic and chicken allowing it to coat with oil then sprinkle with paprika, salt, and pepper.
  3. Stir and cook until chicken is done about 8 minutes. Then combine in a bowl with quinoa, avocado, and mango.
  4. Make the dressing by whisking the remaining ingredients together.  Pour over the salad and toss to coat.

*You can serve this immediately, but flavors are more amazing after being refrigerated overnight.  Leftovers will keep 4-5 days.

**This can be a super quick weeknight meal if you use leftover chicken and quinoa from another meal.