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Grilled Chicken Quinoa Salad

Grilled Chicken Quinoa Salad

Maria G. Brooks
Grilled Chicken Quinoa Salad is a light, nutritious meal that combines smoky grilled chicken, nutty quinoa, and fresh vegetables.
It’s the perfect dish for a healthy lunch or dinner, full of protein, fiber, and essential nutrients.
Topped with a tangy homemade vinaigrette, this salad is both satisfying and refreshing.
It’s easily customizable with various vegetables and proteins, making it a versatile meal for any time of the year.
Nutrition Facts (Per Serving, Estimated)
Calories: 400 kcal, Protein: 32g, Carbohydrates: 35g, Fiber: 5g, Sugar: 6g, Fat: 20g, Saturated Fat: 3g, Cholesterol: 65mg, Sodium: 350mg, Potassium: 800mg, Vitamin A: 15%, Vitamin C: 40%, Calcium: 4%, Iron: 15%.
Estimated based on one serving (assuming 4 servings per batch).
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine American, Mediterranean
Servings 4 servings
Calories 400 kcal

Equipment

  • 1 grill or grill pan
  • 1 Medium Pot
  • 1 large mixing bowl
  • 1 Small Bowl or Jar (for dressing)
  • 1 Fork (for fluffing quinoa)
  • 1 Knife
  • 1 Cutting board
  • 1 Whisk

Ingredients
  

For the Grilled Chicken:

  • 2 boneless skinless chicken breasts (about 1 lb)
  • 1 tsp garlic powder
  • 1 tsp chili flakes optional
  • 1 tbsp olive oil
  • Salt & pepper to taste

For the Salad:

  • 1 cup quinoa uncooked
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper diced
  • 1 small red onion diced
  • 1/4 cup fresh parsley or cilantro chopped

For the Dressing:

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic minced
  • Salt & pepper to taste

Instructions
 

Grill the Chicken:

  • Preheat your grill or grill pan to medium-high heat.
  • Season the chicken breasts with garlic powder, chili flakes, olive oil, salt, and pepper.
  • Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F (75°C). Let the chicken rest for 5 minutes before slicing it into strips.

Cook the Quinoa:

  • Rinse the quinoa under cold water.
    In a medium pot, add 1 cup of quinoa and 2 cups of water or broth.
  • Bring it to a boil, then reduce the heat to low.
    Cover and simmer for 15 minutes, or until all the liquid is absorbed.
    Fluff the quinoa with a fork and set it aside to cool.

Prepare the Vegetables:

  • Dice the cucumber, tomatoes, bell pepper, and red onion into bite-sized pieces. Add them to a large mixing bowl.

Make the Dressing:

  • In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.

Assemble the Salad:

  • In a large bowl, combine the quinoa, grilled chicken, and diced vegetables.
    Drizzle the dressing over the salad and toss gently to combine.

Garnish and Serve:

  • Sprinkle chopped fresh parsley or cilantro over the salad for a fresh, herbaceous finish. Serve immediately or store for later.

Notes

  • Make it vegan: Replace the chicken with chickpeas, tofu, or tempeh for a plant-based alternative.
  • Customize with toppings: Add crumbled feta, avocado slices, or a sprinkle of nuts and seeds for extra richness.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep the dressing separate if you plan to store it.
  • Meal prep: Prepare the chicken, quinoa, and vegetables ahead of time, and assemble the salad just before serving for the freshest taste.
  • Grill variations: If you don't have a grill, you can also pan-sear the chicken or bake it in the oven at 375°F (190°C) for 20-25 minutes.
Keyword Grilled Chicken Quinoa Salad