Chicken Quinoa Salad
This Chicken Quinoa Salad is a fresh, healthy, and filling meal made with fluffy quinoa, juicy chicken breast, crisp vegetables, and a simple lemon dressing. High in protein and fiber, it’s perfect for meal prep, quick lunches, or light dinners—and tastes even better after chilling.
Ingredients
- For the Salad
- 2 cups cooked quinoa cooled
- 2 cups cooked chicken breast chopped (grilled, baked, or rotisserie)
- 1 cup cherry tomatoes halved
- 1 large cucumber diced
- 1/4 cup red onion finely chopped
- For the Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic minced or grated
- 1/2 tsp dried oregano or Italian seasoning
- Salt and black pepper to taste
- Optional Add-Ins
- Fresh parsley or basil chopped
- Avocado slices
- Feta cheese
Instructions
- Rinse quinoa under cold water using a fine mesh strainer.
- Cook quinoa according to package instructions. Fluff with a fork and let cool completely.
- Cook chicken if needed, then chop into bite-sized pieces.
- In a large mixing bowl, combine quinoa and chicken.
- Add cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour dressing over the salad.
- Toss gently until evenly combined.
- Let rest for 10–15 minutes before serving. Adjust seasoning as needed.
Notes
- Always rinse quinoa to remove bitterness.
- Let quinoa cool before adding dressing to avoid an oily texture.
- This salad keeps well and is ideal for make-ahead meals.