Crunchy Quinoa Chicken Salad

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.

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

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.

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This salad always brings my family together around the table, especially on busy weekdays when we want something delicious and nutritious.

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

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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.