Why I Love This Recipe
Some lunches just make you feel good after eating them, and this is one of mine. It’s packed with fresh ingredients, comes together in just a few minutes, and doesn’t require any cooking if you have pre-cooked chicken and quinoa ready to go. I love making a batch at the beginning of the week because it’s an easy grab-and-go meal that never feels boring.
Enjoying The Leftovers
This salad is perfect for prepping ahead, but I recommend adding the avocado right before serving so it stays fresh. If you’re packing it for lunches, keep the dressing separate until you’re ready to eat for the best texture.
Storing
Store the salad and dressing in separate airtight containers in the refrigerator for up to 4 days. Wait to add the avocado until serving, and give everything a quick toss before enjoying.
When you’re ready to eat
Serve chilled with an extra squeeze of fresh citrus and a sprinkle of feta or crunchy almonds on top. It pairs perfectly with warm pita, crackers, or a cup of soup if you’re looking for a heartier meal.

Citrus Chicken Salad
Ingredients
- 1 lb precooked chicken breast
- 4 clementines, peeled and pulled apart into small pieces
- 1-2 ripe avocados, diced
- 4-5 cups arugula
- 1/4 small red onion, thinly sliced
- 1/3 cup roasted almonds or pistachios
- 1/3 cup crumbled feta
- 1 cup cooked quinoa or brown rice, I used microwave to make it faster
- Citrus dressing of choice I used store-bought lemon & garlic vinaigrette
Instructions
- Simply add all prepped items to a large bowl, mix well, and enjoy!
- Feel free to customize any of the ingredients to your liking!

