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!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.

Step 2

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.

Step 3

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.

Step 4

Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and roughly chop the parsley.

Step 5

In a small mixing bowl, whisk together the lemon juice, 1 tablespoon of olive oil, honey, and minced garlic clove to make the dressing.

Step 6

In a large salad bowl, combine the cooked quinoa, diced chicken, cherry tomatoes, cucumber, red onion, and chopped parsley. Add the crumbled feta cheese.

Step 7

Pour the lemon dressing over the salad and toss to coat all the ingredients evenly.

Step 8

Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Serve immediately or refrigerate for up to 2 days for a chilled salad.

Nutrition Facts

Serving size	1471.2 grams (1471.2g)

Amount per serving	% Daily Value*
Calories	1483

Total Fat 65.40g	84%
Saturated Fat 16.60g	83%
Polyunsaturated Fat 4.40g
Cholesterol 273mg	91%
Sodium 4048mg	176%
Total Carbohydrate 121.20g	44%
Dietary Fiber 4.40g	16%
Total Sugars 16.00g
Protein 105.50g	211%

Vitamin D 12IU	60%
Calcium 542mg	42%
Iron 9mg	49%
Potassium 1763mg	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.

Source of Calories

Fat: 39.4%

Protein: 28.2%

Carbs: 32.4%