Grilled Chicken and Quinoa Salad Recipe: A Healthy & Flavorful Meal
This healthy grilled chicken and quinoa salad is a fresh, protein-packed meal that’s perfect for lunch, dinner, or meal prep. It features juicy grilled chicken breast, fluffy quinoa, crisp vegetables, and creamy avocado. In addition, a zesty lemon dressing ties everything together for a dish that’s both satisfying and nutritious.Naturally gluten-free and full of flavor, this salad is quick to make and easy to customize. As a result, it’s ideal for clean eating, weight loss, or fitness-focused diets.
Equipment
- 1 Grill or grill pan
- 1 Medium saucepan (for quinoa)
- 1 Mixing bowls (1 large, 1 small)
- 1 Whisk or fork (for dressing)
- 1 Cutting board & sharp knife
- 1 Tongs or spatula (for grilling)
- 1 Measuring spoons and cups
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
For the Quinoa Salad:
1 cup quinoa, rinsed
2 cups water or low-sodium chicken broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese (optional)
1 avocado, diced
For the Dressing:
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt & black pepper to taste
Instructions
Step 1: Marinate the Chicken
In a bowl, mix olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
Coat the chicken breasts evenly and let marinate for at least 15–30 minutes.
Step 2: Cook the Quinoa
In a saucepan, combine quinoa and water (or broth). Bring to a boil.
Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
Fluff with a fork and set aside to cool.
Step 3: Grill the Chicken
Preheat a grill or grill pan over medium-high heat.
Grill chicken for 5–6 minutes per side or until cooked through.
Let rest for 5 minutes, then slice thinly.
Step 4: Assemble the Salad
In a large bowl, combine quinoa, tomatoes, cucumber, red onion, parsley, and avocado.
Add the grilled chicken slices on top.
Whisk dressing ingredients together and drizzle over the salad.
Top with feta cheese if using. Toss gently and serve immediately.
Notes
- Protein Swap: You can substitute grilled chicken with grilled tofu, shrimp, or chickpeas for a vegetarian or pescatarian option.
- Make It Ahead: This salad keeps well in the fridge for up to 3 days. Store the dressing separately to keep everything fresh.
- Add More Veggies: Roasted bell peppers, spinach, or arugula are great additions to boost fiber and color.
- Dressing Tip: Double the dressing recipe and store it in the fridge for use on other salads or bowls during the week.
- Serving Warm or Cold: This salad can be served warm (right after cooking) or chilled for a refreshing summer meal.