Shredded Chicken & Quinoa Salad
This vibrant Shredded Chicken & Quinoa Salad is a high-protein, satisfying meal prep hero, combining fluffy quinoa, tender shredded chicken, and a medley of crisp vegetables all tossed in a bright lemon-herb vinaigrette.
For 4 servings
If not already cooked, prepare quinoa according to package directions and allow it to cool completely. Shred cooked chicken breast if not already done.
Wash and chop all fresh vegetables: halve cherry tomatoes, dice cucumber and red bell pepper, finely dice red onion, and chop fresh parsley.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey (if using), dried oregano, salt, and black pepper until well combined and emulsified. Taste and adjust seasoning as needed.
In a large mixing bowl, combine the cooled cooked quinoa, shredded chicken breast, halved cherry tomatoes, diced cucumber, diced red bell pepper, and finely diced red onion.
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. Ensure the chicken and quinoa are well distributed among the vegetables.
Serve immediately at room temperature, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad is excellent chilled.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For ultimate meal prep convenience, prepare the quinoa and chicken ahead of time. Store the dressing separately and add it just before serving to prevent the salad from getting soggy.
- 2Rotisserie chicken is a fantastic shortcut for this recipe. Simply shred the meat from a store-bought rotisserie chicken to save time and effort.
- 3Enhance the texture by adding a handful of toasted nuts (like almonds or walnuts) or seeds (like pumpkin or sunflower seeds) just before serving for an extra crunch.
- 4Don't overcook the quinoa; it should be fluffy and tender, not mushy. A good ratio is 1 part quinoa to 2 parts liquid.
Adapt it for your goals.
Mediterranean Twist
Add crumbled feta cheese, Kalamata olives, and sun-dried tomatoes for a Mediterranean-inspired version. A sprinkle of fresh mint would also be delicious.
Southwest StyleSouthwest Style
Incorporate black beans, corn, diced avocado, and a sprinkle of chili powder or cumin into the salad. Use a cilantro-lime dressing instead of the lemon-herb vinaigrette.
Vegetarian/Vegan OptionVegetarian/Vegan Option
Replace the shredded chicken with chickpeas, black beans, or grilled tofu for a protein-rich vegetarian or vegan alternative. Ensure the honey in the dressing is swapped for maple syrup.
Why this is on our healthy list.
High in Lean Protein
Chicken breast provides essential amino acids for muscle repair and growth, promoting satiety and helping manage weight.
Rich in Fiber
Quinoa and a variety of fresh vegetables contribute significant dietary fiber, aiding digestion, stabilizing blood sugar, and promoting gut health.
Nutrient-Dense
Packed with vitamins, minerals, and antioxidants from the colorful vegetables and quinoa, supporting overall immune function and cellular health.
Frequently asked questions
Absolutely! This salad is excellent for meal prep. You can prepare all components and store them separately, then combine and dress just before eating. It will keep well in the refrigerator for 3-4 days.
