Save to Pinterest 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 salad quickly became my go-to meal for quick, nutritious lunches that keep me full and satisfied without feeling heavy.
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 5–6 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 to Pinterest My family loves gathering around the table to enjoy this fresh salad together, especially on warm days when something light is perfect.
Variations
Try swapping chicken for tofu or chickpeas for a vegetarian option, or adding crumbled feta cheese to boost creaminess.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Keep nuts and dressing separate if planning to eat later.
Serving Suggestions
Serve with a crisp white wine or sparkling water with lemon to complement the bright flavors of the salad.
Save to Pinterest This crunchy quinoa chicken salad is a healthy meal that suits any occasion and is easy to customize to your taste.
Recipe FAQs
- → How do I cook quinoa perfectly for this dish?
Rinse quinoa under cold water, then simmer with twice the amount of water for about 15 minutes until absorbed. Fluff with a fork and let cool before mixing.
- → Can I substitute chicken with another protein?
Yes, rotisserie chicken works well for convenience, or grilled tofu for a vegetarian option.
- → What adds crunch to this salad?
Roasted almonds, sunflower seeds, and toasted pumpkin seeds provide a satisfying crunch and nutty flavor.
- → How can I adjust the dressing's tanginess?
Modify the lemon juice quantity or add a little honey to balance acidity and sweetness to your taste.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients are gluten-free, but verify packaged items like mustard to avoid any gluten traces.
- → What are some good pairings with this salad?
A crisp Sauvignon Blanc or sparkling water with lemon complements the fresh, zesty flavors nicely.