Simple ingredients come together to create this fresh, make-ahead quinoa salad with roast chicken and mango that's hearty enough for lunch or dinner. The light curry-lime dressing adds just the right amount of brightness.
A little sweet, a little savoury and packed with make-ahead potential, this colourful quinoa salad is a great way to use up leftover roast chicken. It travels well, keeps nicely in the fridge and makes a satisfying lunch or light supper on warm days.
Ingredients for Quinoa Salad with Roast Chicken and Mango
1 cup quinoa, rinsed in a fine sieve
1 celery stalk, diced
1 ripe mango, peeled and diced
1–2 cups chopped roasted chicken
1/2 cup roughly chopped flatleaf parsley
1/2 cup crumbled soft goat cheese or feta (about 4 oz)
1/3 cup sliced or slivered almonds, toasted
Dressing
1/3 cup canola or olive oil
3 tbsp lime juice or rice vinegar
1 tsp brown sugar or honey
1/4 tsp curry powder
Directions for Quinoa Salad with Roast Chicken and Mango
- Cook the quinoa in a large saucepan of boiling water for 12–14 minutes, or until just tender and the germ separates from the seed. Drain well in a fine sieve, then return to the warm pot. Cover with a clean tea towel and the lid and let stand for 5 minutes to steam and absorb any excess moisture. Transfer to a large bowl and let cool completely.
- Add the celery, mango, chicken and parsley to the cooled quinoa and toss to combine.
- In a small bowl or jar, whisk or shake together the oil, lime juice, brown sugar and curry powder.
- Drizzle the dressing over the salad and toss gently. Top with the goat cheese or feta and toasted almonds before serving.
Per serving (made with goat cheese):
329 calories, 16.9 g fat (4.1 g saturated fat, 8.6 g monounsaturated fat, 4.2 g polyunsaturated fat), 26 g carbohydrate, 41 mg cholesterol, 17 g protein, 3.5 g fibre.
Originally published in ParentsCanada magazine, July 2013. Updated May 2026.
