Healthy Grilled Chicken And Quinoa Salad

Name: Healthy Grilled Chicken And Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups cooked quinoa; 2 grilled chicken breasts, sliced; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper, diced; 2 cups mixed greens; 1/4 cup red onion, sliced; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon garlic powder; Salt and pepper to taste

Highlighted under: Natural Healthy Meals Collection

I absolutely love making this Healthy Grilled Chicken and Quinoa Salad when I want something light yet satisfying. The combination of succulent grilled chicken, colorful veggies, and fluffy quinoa creates a nutritious dish that bursts with flavor. It’s perfect for a quick lunch or a refreshing dinner, and I can whip it up in just a few minutes! Plus, it’s easily customizable with whatever ingredients I have on hand, making it a go-to for meal prep and family gatherings.

Created by

Elspeth Murray

Last updated on 2026-02-23T19:13:37.804Z

When I first created this Healthy Grilled Chicken and Quinoa Salad, it was a hot summer day, and I wanted something fresh and satisfying. I discovered that marinating the chicken in a simple blend of olive oil and lemon juice not only tenderizes the meat but infuses it with vibrant flavor, making each bite irresistible. Pairing that with quinoa, rich in protein, creates a well-rounded meal that keeps me fueled throughout the day.

I love adding colorful veggies like bell peppers and cucumbers to this salad. Not only do they provide a crunchy texture, but their natural sweetness complements the savory chicken beautifully. Designing this recipe around seasonal ingredients keeps it exciting and allows for different flavors every time I make it.

Why You Will Love This Recipe
A protein-packed meal that keeps you full and satisfied
Versatile enough to customize with your favorite vegetables
Perfect for meal prep or a quick weeknight dinner

Tips for Cooking Quinoa Perfectly

When cooking quinoa, the ratio of liquid to grains is crucial for achieving that perfect fluffy texture. I recommend using a 2:1 ratio of water to quinoa. While simmering, make sure to keep the lid on to trap steam, which aids in cooking. You’ll know it’s done when the grains expand and the germ separates, creating a little tail around each seed. If you’re in a rush, consider using a pressure cooker for quick results; it can reduce cooking time to just under 10 minutes.

Although chicken is the star of this dish, quinoa contributes essential nutrients. It’s a complete protein, meaning it contains all nine essential amino acids, which is beneficial for muscle repair. To add an extra layer of flavor, consider toasting the quinoa in a dry pan for a few minutes before cooking. This enhances its nuttiness and flavor profile, which beautifully complements the bright vegetables in the salad.

Grilling Chicken Like a Pro

When grilling the chicken, marination plays a key role in flavor enhancement. For optimal results, allow the chicken to marinate for at least 30 minutes to infuse flavors deeply; however, marinating overnight works wonders too. Keep an eye on the grill temperature; medium heat is ideal to prevent the outside from burning while ensuring the inside reaches a safe internal temperature of 165°F. Use an instant-read thermometer for accurate results, and allow the chicken to rest for at least five minutes before slicing to retain its juices.

To avoid sticking, ensure your grill grates are preheated and lightly oiled. If you're short on time, you can use a grill pan on the stovetop, which mimics that classic grill flavor. If you prefer, you can also roast the chicken at 400°F in the oven for about 25-30 minutes, covered with foil to keep it moist, then slice it for your salad.

Customizing Your Salad

This salad is inherently versatile, allowing you to personalize it based on your favorite ingredients or dietary restrictions. For instance, feel free to substitute the mixed greens for spinach or kale, which add a nutrient boost. If you need a vegan alternative, grilled tofu or chickpeas can replace the chicken while still providing protein. Consider adding some fresh herbs like cilantro or parsley for an extra flavor punch; I especially enjoy the freshness they bring to each bite.

In terms of dressings, while the olive oil and lemon dressing is zesty and tangy, you can switch it up with a yogurt-based sauce for creaminess or a balsamic vinaigrette for a sweeter touch. You can also toss in nuts or seeds, such as sunflower seeds or sliced almonds, for an added crunch. This customization not only makes your salad more enjoyable but also helps you utilize what’s available in your pantry.

Ingredients

For the Salad

2 cups cooked quinoa
2 grilled chicken breasts, sliced
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
2 cups mixed greens
1/4 cup red onion, sliced

For the Dressing

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Cook the Quinoa

In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it cool.

Grill the Chicken

Marinate the chicken breasts with olive oil, lemon juice, garlic powder, salt, and pepper. Grill over medium heat for about 6-7 minutes per side or until cooked through. Let rest before slicing.

Prepare the Salad

In a large bowl, mix together the cooked quinoa, cherry tomatoes, cucumber, bell pepper, mixed greens, and red onion.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper until combined.

Assemble

Add the grilled chicken slices on top of the salad and drizzle with dressing. Toss gently to combine.

Pro Tips

Feel free to add any seasonal vegetables or nuts for extra crunch and flavor. This salad also pairs well with a sprinkle of feta cheese for added creaminess.

Storage and Meal Prep Ideas

This Healthy Grilled Chicken and Quinoa Salad is an excellent candidate for meal prep. You can store the components separately in airtight containers in the refrigerator for up to four days. When ready to enjoy, combine the salad and dressing, then top it with the grilled chicken just before serving to maintain freshness. This way, you’ll avoid soggy greens and overly dressed quinoa if preparing in advance.

If you have leftovers, the salad holds up well for a couple of days in the fridge, but it's best to keep the dressing separate until serving. To refresh any cold leftovers, you can add a splash of lemon juice or a drizzle of olive oil to re-energize the flavors.

Variations and Serving Suggestions

For those looking to mix things up, consider adding fruits like diced mango or apple slices for a delightful contrast to the savory chicken and vegetables. Additionally, incorporating grains such as farro or bulgur can enhance the dish's texture and heartiness. A sprinkle of feta cheese or goat cheese can also lend a creamy element, balancing the crispness of the salad ingredients.

When serving, consider presenting the salad on a large platter for family-style meals or as individual portions for an elegant touch at gatherings. This dish pairs beautifully with crusty whole-grain bread and a light soup for a complete and satisfying meal that is both nutritious and visually appealing.

Questions About Recipes

→ Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked or rotisserie chicken works great for a quick meal.

→ How long can I store the leftovers?

The salad can be stored in an airtight container in the fridge for up to 3 days.

→ Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free and a great alternative to traditional grains.

→ Can I make this salad vegetarian?

Absolutely! Simply omit the chicken and add more vegetables or legumes like chickpeas.