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.

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

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