Save A vibrant, protein-packed salad featuring juicy chicken, fluffy quinoa, crisp vegetables, and a tangy lemon dressing—perfect for a healthy lunch or light dinner.
This crunchy quinoa chicken salad quickly became a favorite in my household for its balance of flavors and ease of preparation.
Ingredients
- Proteins: 2 large boneless skinless chicken breasts, 1 cup (180 g) uncooked quinoa
- Vegetables: 1 cup (150 g) cherry tomatoes halved, 1 large cucumber diced, 1 red bell pepper diced, 2 cups (60 g) mixed salad greens, 1/2 small red onion thinly sliced, 1/3 cup (30 g) shredded carrots
- Crunchy Toppings: 1/3 cup (45 g) roasted almonds or sunflower seeds roughly chopped, 1/3 cup (30 g) toasted pumpkin seeds
- Dressing: 1/4 cup (60 ml) extra-virgin olive oil, Juice of 1 large lemon (about 3 tbsp), 1 tbsp Dijon mustard, 1 tbsp honey, 1 small garlic clove minced, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper
- Optional Garnish: 2 tbsp fresh parsley or cilantro chopped
Instructions
- Step 1:
- Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups (480 ml) water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat, fluff with a fork, and let cool.
- Step 2:
- While the quinoa cooks, season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat and lightly grease with oil. Cook the chicken for 5 to 6 minutes per side, until golden brown and cooked through. Let rest for 5 minutes, then slice or dice.
- Step 3:
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, salad greens, red onion, and carrots.
- Step 4:
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well blended.
- Step 5:
- Add the sliced chicken to the salad bowl. Pour the dressing over all ingredients and toss gently to combine.
- Step 6:
- Sprinkle with roasted almonds (or sunflower seeds) and pumpkin seeds for crunch. Garnish with fresh parsley or cilantro if desired.
- Step 7:
- Serve immediately, or refrigerate for up to 2 days.
Save Sharing this salad is a joy as my family gathers around the table enjoying the fresh and crunchy texture together.
Notes
For extra flavor, add crumbled feta or goat cheese. Pair with a crisp Sauvignon Blanc or sparkling water with lemon.
Tools Needed
Medium saucepan, grill pan or skillet, large mixing bowl, small bowl or jar for dressing, chef's knife, cutting board.
Nutritional Information
Per serving: Calories 490, Total Fat 22 g, Carbohydrates 36 g, Protein 36 g.
Save This salad is perfect for quick meals and can be prepared ahead for busy days.
Cooking Questions & Answers
- → How do I cook quinoa perfectly for this salad?
Rinse quinoa thoroughly under cold water, then combine with water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes until water is absorbed. Fluff with a fork and let cool before using.
- → What is the best way to prepare the chicken for this salad?
Season boneless chicken breasts with salt and pepper, then grill or cook in a skillet over medium-high heat for 5–6 minutes per side until golden and cooked through. Let rest before slicing.
- → Can I substitute the nuts in the crunchy topping?
Yes, you can swap roasted almonds for sunflower seeds or pumpkin seeds—or use a mix for varied texture and flavor.
- → What dressing complements the salad's flavors?
A dressing made with extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper balances tangy and sweet notes, enhancing the salad's freshness.
- → How can I store leftovers for best freshness?
Refrigerate the salad in an airtight container for up to 2 days. It's best to keep dressing separate until serving to preserve crunchiness.