Shredded Chicken & Quinoa Salad
A bright, protein-packed bowl loaded with tender shredded chicken, fluffy quinoa, and crunchy fresh vegetables. Tossed in a zesty lemon-herb dressing, this salad is light yet satisfying — perfect for meal prep or a refreshing weeknight dinner that comes together in under 40 minutes.
For 4 servings
- boil · ~15 min
Cook the chicken.
1.Place chicken breasts in a pot and cover with cold water by 1 inch.2.Bring to a boil over high heat, then reduce to a gentle simmer.3.Cook until chicken is opaque throughout and reaches 165°F internally (12-15 min).4.Remove, let cool slightly, then shred with two forks.TIPPoaching instead of a hard boil keeps the breast tender and juicy. - boil · ~15 min
Cook the quinoa.
1.Combine rinsed quinoa and 2 cups water in a saucepan.2.Add a small pinch of salt and bring to a boil.3.Reduce heat to low, cover, and simmer until water is absorbed (15 min).4.Remove from heat, fluff with a fork, and let cool.TIPRinsing quinoa removes the natural coating (saponin) that can taste bitter. - prep · ~8 min
Prep the fresh vegetables.
1.Dice the cucumber into small, even cubes.2.Halve the cherry tomatoes.3.Dice the bell pepper into pieces roughly the same size as the cucumber.4.Finely chop the red onion and fresh parsley. - mix · ~1 min
Whisk the lemon dressing.
1.In a small bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper.2.Whisk vigorously until the dressing is emulsified and slightly thickened. - assemble · ~2 min
Toss the salad together.
1.In a large mixing bowl, combine the cooled quinoa, shredded chicken, cucumber, tomatoes, bell pepper, and onion.2.Pour the dressing over the top and toss gently until everything is evenly coated.3.Sprinkle with fresh parsley and give one final light toss. - serve
Serve or chill for later.
Enjoy immediately at room temperature, or refrigerate for 30 minutes to let the flavors meld. This salad keeps well in the fridge for up to 3 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Poach the chicken gently instead of boiling hard to keep it tender and juicy.
- 2Rinse quinoa thoroughly before cooking to remove bitter-tasting saponins.
- 3Dice vegetables into uniform small cubes for even distribution in every bite.
- 4Let the quinoa cool completely before tossing to prevent a mushy salad.
- 5This salad keeps well in the fridge for up to 3 days—perfect for meal prep.
- 6Add a handful of fresh arugula or spinach for extra color and nutrients.
Adapt it for your goals.
High-protein
Swap quinoa for an extra 200g of shredded chicken or add a can of drained chickpeas for an even more protein-packed bowl.
veganVegan
Replace shredded chicken with cubed firm tofu (pan-seared) or canned chickpeas, and use a plant-based yogurt in the dressing if desired.
low carbLow-carb
Replace quinoa with cauliflower rice (sautéed until tender) to cut carbohydrates while keeping the crunch.
Mediterranean twistMediterranean twist
Add crumbled feta cheese, chopped Kalamata olives, and a sprinkle of dried oregano to echo Greek flavors.
Why this is on our healthy list.
High in Lean Protein
Chicken breast provides a substantial source of lean, muscle-building protein with minimal saturated fat.
Rich in Fiber
Quinoa and fresh vegetables deliver a hearty dose of dietary fiber, supporting digestion and satiety.
Packed with Vitamins C and A
Bell peppers, cherry tomatoes, and parsley are excellent sources of immune-supporting vitamin C and eye-healthy vitamin A.
Low in Added Sugar
This savory salad relies on natural flavors and lemon juice, containing no refined sugars—ideal for balanced eating.
Frequently asked questions
Absolutely—shredded rotisserie chicken works perfectly and saves time. Just skip Step 1 and add the meat directly.
