Grilled Chicken and Quinoa Salad Recipe

Picture this: a hearty family dinner filled with laughter, reminiscing, and the cozy aroma of fresh ingredients dancing in the air. Our Grilled Chicken and Quinoa Salad Recipe isn’t just another dish; it’s an experience, a moment preserved in time shared with loved ones. Think tender chicken, the delightful crunch of greens, and the nutritious goodness of quinoa, all tied together with a refreshing lemon vinaigrette. Perfect for any season, it’s a meal where healthy meets delicious, bringing smiles to your dining table.

Recipe Summary

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Skill Level: Easy

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, lettuce)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)

For the Lemon Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Begin by rinsing the quinoa under cold water. Place the quinoa and water in a pot, bring to a boil, then reduce the heat and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
2. While the quinoa is cooking, preheat your grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for about 6-7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (74°C). Allow the chicken to rest for a few minutes before slicing.
4. In a small bowl, whisk together the vinaigrette ingredients: olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
5. Assemble the salad by placing the mixed greens on a large platter or salad bowl. Top with quinoa, cherry tomatoes, cucumber slices, red onion, and feta cheese if using.
6. Add the grilled chicken slices on top and drizzle generously with the lemon vinaigrette. Toss lightly and serve immediately.

Helpful Tips

• If you prefer a different grain, substitute quinoa with couscous or bulgur wheat.
• Add any other fresh veggies you have on hand, such as radishes, bell peppers, or avocados.
• For a bit of extra flavor, marinate the chicken for an hour in the refrigerator before grilling.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to avoid soggy greens.

Suggested Pairings

This vibrant salad pairs beautifully with garlic breadsticks, a cup of light soup, or a refreshing glass of iced tea.

At Zynahz, we believe in the magic that unfolds in the kitchen, transforming simple ingredients into extraordinary meals. We cherish the moments our recipes bring, filling homes with love, flavor, and creativity. Give this Grilled Chicken and Quinoa Salad Recipe a try and let it become a part of your family traditions. We’d love to hear about your experience, so share your results with us using the hashtag #ZynahzFoodMagic. Share the joy with your friends and family, and don’t forget to explore more delightful recipes on our blog. Follow us on social media and sign up for our newsletter to keep the culinary inspiration flowing. Happy cooking!