Quinoa Chicken Salad
Bright, refreshing, and packed with wholesome goodness, this Quinoa Chicken Salad is the perfect fusion of flavor and nutrition. Featuring fluffy quinoa, tender skillet-seared chicken breast, and a medley of fresh vegetables like juicy cherry tomatoes, crisp cucumber, and sharp red onion, this salad is elevated further with a sprinkle of crumbled feta cheese and fragrant fresh parsley. A zesty homemade dressing, made with tangy lemon juice, honey, and garlic, ties everything together for a vibrant dish that’s as satisfying as it is healthy. Ready in just 35 minutes and ideal for meal prepping, this protein-packed, gluten-free salad is a versatile option for a light lunch, hearty dinner, or even a chilled make-ahead meal. Perfect for anyone seeking a balance of bold flavors and wholesome ingredients!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 tablespoons Olive oil
- 2 pieces Chicken breast
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 cup Red onion
- 0.5 cup Feta cheese
- 0.25 cup Fresh parsley
- 3 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 clove Garlic
Instructions
Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside to cool.
While the quinoa cooks, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and black pepper, and cook for 4-5 minutes per side or until fully cooked. Remove from heat, let rest for 5 minutes, and then dice into bite-sized pieces.
Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and roughly chop the parsley.
In a small mixing bowl, whisk together the lemon juice, 1 tablespoon of olive oil, honey, and minced garlic clove to make the dressing.
In a large salad bowl, combine the cooked quinoa, diced chicken, cherry tomatoes, cucumber, red onion, and chopped parsley. Add the crumbled feta cheese.
Pour the lemon dressing over the salad and toss to coat all the ingredients evenly.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately or refrigerate for up to 2 days for a chilled salad.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 4048 mg | 176% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 16.0 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 542 mg | 42% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1762 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
