Pin 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 crunchy quinoa chicken salad quickly became a favorite in my household—ideal for busy weeknights and meal prep alike.
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Ingredients
- 2 large boneless, skinless chicken breasts: Protein base for the salad
- 1 cup (180 g) uncooked quinoa: Fluffy, nutritious grain
- 1 cup (150 g) cherry tomatoes, halved: Fresh and juicy
- 1 large cucumber, diced: Crisp and refreshing
- 1 red bell pepper, diced: Sweet and crunchy
- 2 cups (60 g) mixed salad greens: Light and leafy
- 1/2 small red onion, thinly sliced: Adds sharpness
- 1/3 cup (30 g) shredded carrots: Slightly sweet crunch
- 1/3 cup (45 g) roasted almonds or sunflower seeds, roughly chopped: Adds crunch
- 1/3 cup (30 g) toasted pumpkin seeds: Nutty texture
- 1/4 cup (60 ml) extra-virgin olive oil: Dressing base
- Juice of 1 large lemon (about 3 tbsp): Fresh acidity
- 1 tbsp Dijon mustard: Tangy flavor
- 1 tbsp honey: Natural sweetness
- 1 small garlic clove, minced: Aroma and bite
- 1/2 tsp sea salt: Seasoning
- 1/4 tsp freshly ground black pepper: Mild heat
- 2 tbsp fresh parsley or cilantro, chopped: Garnish and fresh herb flavor
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Instructions
- Cook quinoa:
- 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.
- Cook chicken:
- 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.
- Combine salad:
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, salad greens, red onion, and carrots.
- Make dressing:
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well blended.
- Assemble salad:
- Add the sliced chicken to the salad bowl. Pour the dressing over all ingredients and toss gently to combine.
- Add toppings:
- Sprinkle with roasted almonds (or sunflower seeds) and pumpkin seeds for crunch. Garnish with fresh parsley or cilantro, if desired.
- Serve:
- Serve immediately, or refrigerate for up to 2 days.
Pin This salad always brings my family together around the table, especially on busy weekdays when we want something delicious and nutritious.
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Required Tools
Medium saucepan Grill pan or skillet Large mixing bowl Small bowl or jar (for dressing) Chefs knife Cutting board
Allergen Information
Contains: Nuts (if using almonds) Mustard Gluten-free Double-check packaged ingredients for gluten or allergen traces.
Nutritional Information
Calories 490 Total Fat 22 g Carbohydrates 36 g Protein 36 g
Pin 
This crunchy quinoa chicken salad is easy to make and perfect for meal prep or light lunches.
Recipe Q&A
- → How do I cook quinoa properly?
Rinse quinoa under cold water, then simmer in twice the amount of water for about 15 minutes until absorbed. Fluff with a fork and let cool before adding to the salad.
- → What is the best way to cook chicken for this dish?
Season chicken breasts with salt and pepper, then grill or pan-sear over medium-high heat for 5–6 minutes per side until golden and cooked through. Let rest before slicing.
- → Can I substitute the nuts used in the topping?
Yes, roasted almonds can be swapped for sunflower seeds or pumpkin seeds to maintain the crunchy texture and nutty flavor.
- → How should the dressing be prepared?
Whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until well blended.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free, but always double-check packaged components to avoid traces of gluten.
- → What variations can enhance the salad?
Adding crumbled feta, goat cheese, or avocado can bring creaminess, while swapping crunchy vegetables like radishes or snap peas adds new texture.
