Grilled Chicken and Quinoa Salad with Lemon Vinaigrette (40 Minutes)

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Salads can be hearty, filling, and packed with flavor, and this mixed greens salad with quinoa and grilled chicken is the perfect example. With the protein-rich combination of quinoa and chicken, it’s not only a feast for your taste buds but also a nourishing meal that keeps you energized. The zesty lemon vinaigrette gives it a fresh punch, while an array of toppings adds texture and depth to every bite.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 chicken breasts (boneless and skinless)
  • 4 cups mixed greens (like arugula, spinach, and romaine)
  • 1/2 cup raw quinoa
  • 1 cup water (for quinoa)
  • 1 medium tomato, chopped
  • 1/4 red onion, thinly sliced
  • 1/4 cup sunflower seeds
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup dried cranberries (optional)
  • Salt, pepper, and olive oil for seasoning and cooking
For the Lemon Vinaigrette Dressing:
  • Juice of 1 large lemon
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Cook the Quinoa (15-20 minutes): Rinse the quinoa under cold water. In a pot, bring 1 cup of water to a boil. Add the quinoa and a pinch of salt. Reduce heat to low, cover, and let simmer for 15 minutes or until quinoa is cooked through. Remove from heat and let it sit for 5 minutes, then fluff with a fork. Set aside to cool.
  2. Grill the Chicken (12-15 minutes): While the quinoa is cooking, season chicken breasts with salt, pepper, and any other preferred seasonings. In a skillet or grill pan, heat a drizzle of olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side or until fully cooked through. Once done, let them rest for a few minutes before chopping into bite-sized pieces.
  3. Prepare the Dressing (5 minutes): In a small bowl, whisk together lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper until emulsified. Set aside.
  4. Assemble the Salad (10 minutes): In a large mixing bowl, toss the mixed greens, cooled quinoa, chopped grilled chicken, chopped tomato, and red onion.
  5. Add Toppings (3 minutes): Sprinkle the salad with sunflower seeds, crumbled feta cheese (if using), and dried cranberries (if using).
  6. Dress and Serve (2 minutes): Drizzle the lemon vinaigrette over the salad, toss gently to combine, and season with additional salt and pepper if desired. Serve immediately.

Notes

This hearty salad is a full meal in itself, but it’s also highly adaptable. Consider adding grilled veggies, roasted nuts, or even fresh fruit slices for extra layers of flavor. As a pairing, a chilled glass of rosé or a refreshing herbal iced tea complements the dish wonderfully. You can also prepare the chicken and quinoa in advance, making it a quick assembly for future meals.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 6g
  • Sodium: 320mg
  • Fat: 20g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 24g
  • Cholesterol: 55mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Homemade Apple Sauce

Grab about 4-6 apples (mix and match varieties for fun flavors), ¾ cup water, a pinch of salt, and sugar or honey to taste. For an aromatic twist, toss in a cinnamon stick or a pinch of ground cinnamon. First, peel, core, and chop your apples. Throw them in a pot with the water, salt, and optional cinnamon. Bring to a boil, then reduce to a simmer, letting those apples soften for 20-30 minutes. Once they’re all mushy and the kitchen smells like heaven, mash 'em up with a fork or potato masher. Sweeten if desired, and voilà, you’ve got applesauce! Serve it warm or cold.

Oven Baked Onion Rings

Start with a large sweet onion and slice it into rings, separating them gently. Now, prep a dredging station: In one bowl, whisk together some flour, salt, and pepper. In a second bowl, beat a couple of eggs. And in a third, mix together breadcrumbs (Panko for extra crunch!) with a bit of paprika or your favorite seasonings. Dip each onion ring into the flour, ensuring it's coated, then into the egg wash, and lastly, press it into the breadcrumbs, ensuring it's well-coated. Arrange the coated rings on a baking sheet lined with parchment paper or a silicone mat. Spritz them lightly with cooking spray which will help achieve that golden color. Bake in a preheated oven until they're crispy and golden brown.

For Tomorrow's Dinner

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Veal and Mushroom Ragout (1 Hr, 17 Mins)

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