Grilled Chicken & Quinoa Salad is a vibrant, protein-packed, and refreshing dish that’s perfect for a light lunch, weeknight dinner, or meal prep. Nutty quinoa pairs beautifully with juicy grilled chicken, fresh vegetables, briny feta, and a zingy lemon vinaigrette that ties everything together. This healthy salad is rich in Mediterranean flavors and incredibly easy to throw together.
Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
For the Salad:
1 cup quinoa, rinsed
2 cups water or chicken broth
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
For the Lemon Vinaigrette:
3 tablespoons olive oil
Juice of 1 lemon
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
Instructions:
Step 1: Cook the Quinoa
In a medium saucepan, combine rinsed quinoa and 2 cups water or chicken broth.
Bring to a boil over medium-high heat.
Reduce heat, cover, and simmer for about 15 minutes, or until liquid is absorbed and quinoa is tender.
Remove from heat, fluff with a fork, and let it cool.
Step 2: Prepare & Grill the Chicken
While the quinoa cooks, season chicken breasts with salt and pepper and drizzle with 1 tablespoon olive oil.
Preheat a grill or grill pan over medium-high heat.
Grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F (75°C) and grill marks appear.
Let rest for 5 minutes, then slice thinly.
Step 3: Make the Lemon Vinaigrette
In a small bowl or jar, whisk together:
3 tablespoons olive oil
Juice of 1 lemon
1 teaspoon Dijon mustard
1 minced garlic clove
Salt and pepper to taste
Set aside.
Step 4: Assemble the Salad
In a large bowl, combine:
Cooked and cooled quinoa
Cherry tomatoes
Diced cucumber
Chopped red onion
Crumbled feta cheese
Chopped parsley
Add sliced grilled chicken on top.
Step 5: Dress and Serve
Drizzle lemon vinaigrette over the salad.
Toss gently to combine.
Serve immediately or refrigerate for a chilled version.
Tips for Success:
1. Rinse the Quinoa Thoroughly
Always rinse quinoa under cold water before cooking to remove its natural coating called saponin, which can taste bitter.
2. Use Chicken Broth for Extra Flavor
Cooking quinoa in low-sodium chicken broth instead of water boosts the overall depth of flavor in the salad.
3. Let the Quinoa Cool
Allow the quinoa to cool completely before mixing it with the vegetables to prevent wilting or sogginess.
4. Rest the Chicken Before Slicing
After grilling, let the chicken rest for 5 minutes. This locks in juices and ensures tender slices.
5. Make the Dressing in Advance
You can prepare the lemon vinaigrette up to 3 days ahead and store it in the fridge. Just shake or stir well before using.
6. Chop Vegetables Uniformly
Cutting the tomatoes, cucumbers, and onions into similar-sized pieces creates a more balanced bite and beautiful presentation.