Grilled Chicken & Quinoa Power Salad
A vibrant, protein-packed salad loaded with juicy grilled chicken, fluffy quinoa, and fresh crunchy vegetables. Tossed in a zesty lemon dressing, this bowl has everything you need for a satisfying lunch or light dinner. It comes together quickly and holds up beautifully for meal prep.
For 4 servings
- boil · ~20 min
Cook the quinoa.
1.Rinse 1 cup quinoa under cold water in a fine mesh strainer.2.Combine quinoa and 2 cups water in a medium saucepan.3.Bring to a rolling boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.4.Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.5.Spread the cooked quinoa on a plate to cool slightly. - prep · ~2 min
Season the chicken.
1.Season both sides of the chicken breasts with half the salt, 1 pinch black pepper, and dried oregano.2.Drizzle with 1 tablespoon of olive oil and rub to coat evenly. - grill · ~15 min
Grill the chicken.
1.Heat a grill pan over medium-high heat.2.Place chicken on the hot pan and cook for 6 minutes per side, until internal temperature reaches 165°F.3.Transfer grilled chicken to a cutting board and let it rest for 5 minutes before slicing.TIPLetting the chicken rest keeps the juices locked inside. - mix · ~1 min
Whisk the lemon dressing.
1.In a small bowl, combine 1 tablespoon olive oil, lemon juice, minced garlic, the remaining salt, and 1 pinch black pepper.2.Whisk until well combined and slightly emulsified. - assemble · ~3 min
Assemble the power salad.
1.In a large mixing bowl, combine the slightly cooled quinoa, diced cucumber, halved cherry tomatoes, diced bell pepper, and sliced red onion.2.Slice the rested chicken breast and add it to the bowl.3.Pour the lemon dressing over the salad and toss gently to combine. - garnish
Garnish with fresh parsley and serve.
Sprinkle the chopped parsley over the salad and serve immediately, or refrigerate for later.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse quinoa thoroughly before cooking to remove its natural bitter coating (saponin).
- 2Let the grilled chicken rest for 5 minutes before slicing to keep the juices locked inside.
- 3Cook the quinoa until fluffy, then spread it on a plate to cool — this prevents a mushy salad.
- 4For extra crunch, dice cucumber and bell pepper just before assembling to keep them crisp.
- 5Toss the salad gently with the dressing just before serving to avoid wilting the vegetables.
- 6This salad keeps well in the fridge for up to 3 days — store dressing separately to maintain texture.
Adapt it for your goals.
High Protein
Add 1 cup cooked chickpeas or black beans to boost plant-based protein and fiber, making it even more filling for post-workout meals.
Low OilLow Oil
Replace the olive oil in the dressing with an equal amount of plain Greek yogurt for a creamy, lower-fat version without sacrificing tanginess.
VeganVegan
Swap grilled chicken for 200g of firm tofu (pressed and grilled) and use maple syrup instead of honey if any sweetener is desired — entirely plant-based.
MediterraneanMediterranean
Add 50g crumbled feta cheese and 2 tablespoons kalamata olives for a salty, briny twist that pairs perfectly with the lemon dressing.
Why this is on our healthy list.
Complete Plant Protein
Quinoa is a rare plant-based complete protein containing all nine essential amino acids, aiding muscle repair and satiety.
Lean Muscle Support
Grilled chicken breast provides high-quality, low-fat protein crucial for muscle maintenance and recovery.
Rich in Antioxidants
Cherry tomatoes and bell peppers are packed with vitamin C and lycopene, which help combat oxidative stress.
Hydration Support
Cucumber and bell pepper have high water content, contributing to hydration and adding volume with minimal calories.
Gut-Friendly Fiber
Quinoa and fresh vegetables supply a good mix of soluble and insoluble fiber to support healthy digestion.
Frequently asked questions
Yes, cooked farro, bulgur, or brown rice work well — just adjust liquid and cooking time according to the grain.
