Grilled Chicken Salad
Tender grilled chicken and fluffy quinoa served over a bed of crisp greens with fresh avocado and a creamy cucumber-tomato yogurt dressing. A perfectly balanced, light, and satisfying meal ready in under 30 minutes.
For 4 servings
Cook the quinoa
- Rinse the quinoa under cold water.
- In a small saucepan, combine the rinsed quinoa and 1 cup of water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed.
- Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside to cool.
Grill the chicken
- Pat the chicken breasts dry and rub with olive oil.
- Season generously with half of the salt and pepper.
- Heat a grill pan or outdoor grill over medium-high heat.
- Grill the chicken for 5-6 minutes per side, or until cooked through (internal temperature reaches 165°F or 74°C).
- Remove from the grill and let it rest for 5 minutes before slicing.
Prepare the dressing
- In a small bowl, combine the yogurt, grated cucumber, finely chopped tomato, lemon juice, minced garlic, and fresh dill.
- Season with the remaining salt and pepper.
- Whisk until well combined. Set aside.
Assemble the salad
- In a large bowl, add the mixed greens, cooked quinoa, halved cherry tomatoes, sliced cucumber, and red onion.
- Gently toss to combine.
- Divide the salad mixture among four bowls.
- Top each salad with sliced avocado and the sliced grilled chicken.
Serve
- Drizzle the cucumber-tomato dressing over each salad.
- Serve immediately and enjoy.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, marinate the chicken in lemon juice, garlic, and herbs for at least 30 minutes before grilling.
- 2The dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
- 3Be careful not to overcook the chicken, as it can become dry. A meat thermometer is the best way to ensure it's perfectly cooked.
- 4If meal prepping, store the salad components, chicken, and dressing in separate containers and assemble just before eating to keep everything fresh.
Adapt it for your goals.
Vegetarian
Replace the grilled chicken with a block of firm tofu (grilled or pan-seared) or a can of rinsed chickpeas.
dairy freeDairy free
Use a dairy-free yogurt alternative (like coconut or almond-based) for the dressing.
low carbLow carb
Omit the quinoa and add extra non-starchy vegetables like bell peppers or broccoli florets.
quickQuick
Use pre-cooked quinoa and leftover rotisserie chicken to assemble this salad in under 10 minutes.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken breast is a fantastic source of lean protein, which is essential for muscle repair, growth, and overall body function.
Rich in Fiber and Nutrients
The combination of quinoa, mixed greens, and fresh vegetables provides a high amount of dietary fiber, vitamins, and minerals that support digestive health and immunity.
Contains Healthy Fats
Avocado and olive oil contribute monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Frequently asked questions
Yes, this Grilled Chicken Salad is very healthy. It's packed with lean protein from chicken, fiber from quinoa and vegetables, and healthy fats from avocado and olive oil, making it a well-balanced meal.
