Chicken & Quinoa Salad
This Chicken & Quinoa Salad is a vibrant, satisfying meal that perfectly balances lean protein, complex carbohydrates, and fresh vegetables for a delicious and energizing lunch or light dinner.
For 2 servings
If not already cooked, prepare quinoa according to package directions; once cooked, spread it on a plate to cool completely. Ensure grilled chicken is also cooked and cooled, then cut into bite-sized cubes.
Wash and prepare all vegetables: dice the cucumber, halve the cherry tomatoes, dice the red bell pepper, and finely dice the red onion. Roughly chop the fresh parsley.
In a large mixing bowl, combine the cooled cooked quinoa, cubed grilled chicken, diced cucumber, halved cherry tomatoes, diced red bell pepper, and finely diced red onion.
Prepare the lemon-herb vinaigrette: In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic (if using), sea salt, and freshly ground black pepper until well combined and emulsified.
Pour the prepared vinaigrette over the salad ingredients in the large bowl. Add the chopped fresh parsley.
Gently toss all ingredients together until everything is evenly coated with the dressing and the parsley is well distributed.
Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your preference.
Serve immediately for the freshest taste, or cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving. This salad is also excellent for meal prepping.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, ensure your quinoa and chicken are completely cooled before mixing; this prevents the salad from becoming soggy and keeps the vegetables crisp.
- 2To save time, use pre-cooked rotisserie chicken or prepare a batch of quinoa and grill chicken breasts ahead of time for quick assembly.
- 3Don't overdress the salad initially. Start with most of the dressing, toss, taste, and add more if needed to avoid a heavy, oily salad.
- 4For a heartier meal, consider adding a handful of chickpeas or a sprinkle of crumbled feta cheese.
Adapt it for your goals.
Vegetarian/Vegan
Replace chicken with canned chickpeas (rinsed and drained), black beans, or grilled tofu for a plant-based version. Omit chicken for a vegan option.
Mediterranean TwistMediterranean Twist
Add Kalamata olives, crumbled feta cheese, and a pinch of dried oregano to the dressing for a more pronounced Mediterranean flavor profile.
Spice It UpSpice It Up
Incorporate a pinch of red pepper flakes into the dressing or add finely diced jalapeño to the salad for a subtle kick.
Why this is on our healthy list.
High in Protein
Chicken breast and quinoa are excellent sources of lean protein, which is essential for muscle repair, satiety, and overall body function.
Rich in Fiber
Quinoa and the abundance of fresh vegetables provide significant dietary fiber, aiding digestion, promoting gut health, and helping to regulate blood sugar levels.
Nutrient-Dense
Packed with vitamins (like Vitamin C from lemon and bell peppers), minerals (such as magnesium from quinoa), and antioxidants from the colorful vegetables, supporting immune function and overall well-being.
Frequently asked questions
Yes, this salad is excellent for meal prep! You can assemble the entire salad up to 2-3 days in advance. Store it in an airtight container in the refrigerator. The flavors will meld beautifully over time.
