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Summer Solstice Chicken Salad

Ensalada veraniega


  • 6 oz chicken breast cut into strips
  • ½ cup edamame
  • 1 cup quinoa
  • ½ Haas avocado
  • 2 tbsp red onion
  • 1 tbsp olive oil
  • 1 tbsp amino or low-sodium soy sauce
  • ¼ cup walnuts crushed
  • 2 tbsp cilantro chopped for garnish
  • Salt and pepper


Cook quinoa as indicated in the package and set aside. In a medium skillet, sauté all ingredients in olive oil except avocado and quinoa, and cook chicken. Add quinoa to a plate and pour olive oil, mix of ingredients, and chicken strips. Layer avocado on the side and garnish with cilantro.

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