This easy, meal-prep friendly Chicken and Quinoa Salad has become my go-to salad lately. I am loving the bright, fresh ingredients and simple preparation, it's perfect for busy weeknights or quick lunches. Plus, it's super easy to customize.
Key Ingredients
What's great about this salad is how easy it is to customize, you can easily swap out any ingredient for your favorites or whatever you have on hand.
- Chicken - I like to marinate the chicken before cooking it in my cast iron griddle.
- Quinoa - For the best flavor, this recipe calls for the quinoa to be cooked in chicken stock.
- Tomatoes - Use your favorite tomatoes for this salad. I like to use cherry or grape tomatoes.
- Cucumbers
- Red Onions
- Seasonings/Spices/Herbs - This recipe uses salt, pepper, Italian seasoning, garlic powder, red pepper flakes, and fresh parsley.
- Fresh Lemon Juice - Used to make a bright, simple dressing to coat the salad.
- Olive Oil - Used in both the marinade and in the dressing.
- Apple Cider Vinegar - For the chicken marinade.
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Customize Your Salad
Here are a few suggestions on how to customize your Chicken and Quinoa Salad:
- Replace the chicken with rotisserie chicken, chickpeas, or just omit it.
- Skip the marinating and cook the chicken immediately after seasoning it. It will still taste great.
- Add in some peppers like chopped bell peppers or sliced pepperoncini.
- Add chopped canned or jarred artichokes.
- Use a creamy Italian dressing for extra flavor.
How To Make This Easy Quinoa Salad
STEP 1
Place the chicken breasts in a bowl or a zip-top bag with all the marinade ingredients. Mix thoroughly, then refrigerate for at least 2 hours.
STEP 2
Prepare the quinoa according to the package instructions, using chicken stock instead of water for extra flavor. Once cooked, set it aside to cool.
STEP 3
In a medium bowl, combine the chopped tomatoes, cucumbers, red onion, parsley, olive oil, fresh lemon juice, ½ teaspoon of salt, and black pepper to taste. Mix well, then stir this mixture into the cooled quinoa.
STEP 4
Cook the marinated chicken using your preferred method. Once cooked, let it rest for 5-10 minutes before cutting it into bite-sized pieces. Fold the chicken into the quinoa mixture. Enjoy!
Meal Prep Tip
Meal prepping this salad is quick and easy, making it perfect for lunches. Simply follow the recipe, then divide the salad into two portions. Cover and refrigerate for up to four days.
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📖 Recipe
Chicken and Quinoa Salad
Ingredients
- 1 pound chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 pinch red pepper flakes
- 3 tablespoons olive oil
- 1 teaspoon apple cider vinegar
Quinoa
- ½ cup quinoa
- 7 ounces chicken stock or water
- ½ teaspoon salt
Remaining Salad Ingredients
- 1 cup tomatoes chopped
- 1 cup cucumbers chopped
- ¼ cup red onions thinly sliced
- ¼ cup fresh parsley chopped
- 1 tablespoon olive oil
- 1-2 teaspoons fresh lemon juice
- ½ teaspoons salt
- to taste black pepper
Instructions
- Place the chicken breasts in a bowl or a zip-top bag with all the marinade ingredients. Mix thoroughly, then refrigerate for at least 2 hours.
- Prepare the quinoa according to the package instructions, using chicken stock instead of water for extra flavor. Once cooked, set it aside to cool.
- In a medium bowl, combine the chopped tomatoes, cucumbers, red onion, parsley, olive oil, fresh lemon juice, ½ teaspoon of salt, and black pepper to taste. Mix well, then stir this mixture into the cooled quinoa.
- Cook the marinated chicken using your preferred method. Once cooked, let it rest for 5-10 minutes before cutting it into bite-sized pieces. Fold the chicken into the quinoa mixture. Enjoy!
Anonymous says
My new favorite for meal prep!