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To make this bright and tasty salad, gather these ingredients: - 1 cup quinoa, rinsed - 2 cups chicken broth or water - 2 boneless, skinless chicken breasts - 2 cups mixed greens (spinach, arugula, etc.) - 1/2 cup cherry tomatoes, halved - 1/2 cucumber, diced - 1/4 cup red onion, finely chopped - 1/4 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - Juice and zest of 1 lemon - 3 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste If you want to change things up, there are great options. Substitute quinoa with brown rice or farro for a different texture. For chicken, you can use grilled shrimp or tofu. These swaps keep the dish fresh while adding your own twist. Fresh herbs make this salad shine. Try using cilantro or basil if you prefer. They add a nice kick. For an added zing, include some garlic or a splash of vinegar. These small changes will elevate the flavors even more. {{ingredient_image_1}} To cook quinoa, start with a medium saucepan. Bring 2 cups of chicken broth or water to a boil. Rinse 1 cup of quinoa under cold water. This step helps remove a bitter taste. Once the broth boils, add the rinsed quinoa. Reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The quinoa is ready when it is fluffy and the liquid is absorbed. After cooking, remove the pot from heat and let it cool. Next, we will prepare the chicken breasts. Season 2 boneless, skinless chicken breasts with salt, pepper, and half of the lemon zest. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken to the hot skillet. Cook for 6-7 minutes on each side. You want the chicken to be fully cooked. Once done, remove it from the skillet. Let the chicken rest for a few minutes before slicing it into bite-sized pieces. Now it’s time to assemble the salad. In a large bowl, mix 2 cups of mixed greens, 1/2 cup of halved cherry tomatoes, 1/2 diced cucumber, and 1/4 cup of finely chopped red onion. Add 1/4 cup of crumbled feta cheese for some creaminess. For the dressing, whisk together the juice and zest of 1 lemon, the remaining olive oil, 1 teaspoon of dried oregano, salt, and pepper in a small bowl. Next, add the cooled quinoa and sliced chicken to the salad bowl. Drizzle with the dressing and toss gently. Make sure everything is well combined. Finally, garnish with 1/4 cup of chopped fresh parsley before serving. Enjoy your fresh and flavorful Lemon Herb Quinoa Chicken Salad! To make perfect quinoa, rinse it first. This removes any bitterness from the outer layer. Use two cups of chicken broth or water for each cup of quinoa. Bring the liquid to a boil, then reduce the heat. Cover the pot and let it simmer for about 15 minutes. The quinoa will look fluffy and absorb all the liquid. Once done, let it cool before adding it to your salad. Start with boneless, skinless chicken breasts. Season them well with salt, pepper, and some lemon zest for extra flavor. Heat one tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side. Make sure it's cooked through but not dry. Let it rest for a few minutes before slicing it into bite-sized pieces. This keeps the juices locked in. For a colorful salad, use mixed greens like spinach and arugula. Cherry tomatoes and cucumber add freshness and crunch. Top the salad with crumbled feta cheese for saltiness. To finish, garnish with fresh parsley. This adds a nice pop of color and flavor. Serve the salad chilled or at room temperature for the best taste. Pro Tips Rinse Your Quinoa: Rinsing quinoa before cooking helps remove its natural coating, called saponin, which can make it taste bitter. Always give it a good rinse under cold water to ensure a pleasant flavor. Perfectly Cooked Chicken: To ensure juicy chicken breasts, let them rest for a few minutes after cooking. This allows the juices to redistribute, resulting in a more flavorful and moist bite. Add Variety: Feel free to customize this salad by adding other vegetables or proteins. Ingredients like bell peppers, avocado, or chickpeas can enhance both the taste and nutritional value. Make Ahead: This salad can be made ahead of time for meal prep. Just keep the dressing separate until you're ready to eat to prevent the greens from wilting. {{image_2}} You can easily make this salad vegetarian or vegan. Use chickpeas or black beans instead of chicken. They add great protein. For a vegan twist, skip the feta cheese or use a plant-based version. You can also add avocado for creaminess. This keeps your salad fresh and hearty. Feel free to swap ingredients to match your taste. Try adding bell peppers for crunch. Swap the cucumber for radishes for a spicy kick. If you like it spicy, toss in some jalapeños. For a different cheese flavor, try goat cheese or skip cheese altogether. Use fresh herbs like basil or mint for a unique twist. You can change this salad with the seasons. In spring, add fresh peas or asparagus. In summer, use juicy peaches or nectarines. Fall is great for roasted butternut squash or apples. In winter, use hearty greens like kale or Brussels sprouts. This keeps your salad exciting and full of flavor all year! After enjoying your Lemon Herb Quinoa Chicken Salad, store leftovers in an airtight container. This keeps the flavors fresh and safe. Place the salad in the fridge right away. If you have dressing left, store it separately. This way, your salad stays crisp and tasty. When reheating quinoa and chicken, use low heat. You want to warm them gently. Add a splash of water or broth to the pan. This helps prevent drying out. Stir often to heat evenly. For the chicken, aim for 165 degrees Fahrenheit to ensure it's safe to eat. The salad can last 3 to 4 days in the fridge. Keep in mind that mixed greens may wilt. The quinoa and chicken can last longer, up to a week. Always check for any off smells or changes in color before eating. If it looks or smells bad, throw it out. You can prepare this salad a day before you serve it. Cook the quinoa and chicken, then let them cool. Store them in separate containers in the fridge. The next day, mix the salad ingredients together. Add the dressing just before serving to keep it fresh. This way, the flavors meld nicely, and you save time. Yes, you can swap chicken for other proteins. Grilled shrimp or tofu work great. For a vegetarian option, try chickpeas or black beans. These alternatives keep the salad tasty and filling. Just remember to adjust the cooking time based on the protein you choose. This salad is packed with healthy ingredients. Quinoa is a great source of protein and fiber. It helps with digestion and keeps you full longer. The mixed greens provide vitamins A and C, and the cherry tomatoes add antioxidants. Olive oil offers healthy fats, while lemon juice boosts your immune system. Overall, this salad is both nutritious and delicious! This blog post covered the key steps to make Lemon Herb Quinoa Chicken Salad. We explored the ingredient list, cooking methods, and tips for great results. You learned about variations and how to store leftovers. Embrace this salad for its freshness and flavor. Whether you make it today or try new twists, it will be a tasty addition to your meal plans. Enjoy your cooking and have fun with it!

Lemon Herb Quinoa Chicken Salad

A refreshing salad featuring quinoa, chicken, and a mix of fresh vegetables, dressed with lemon and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups chicken broth or water
  • 2 pieces boneless, skinless chicken breasts
  • 2 cups mixed greens (spinach, arugula, etc.)
  • 0.5 cup cherry tomatoes, halved
  • 0.5 piece cucumber, diced
  • 0.25 cup red onion, finely chopped
  • 0.25 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 1 piece juice and zest of 1 lemon
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, bring the chicken broth (or water) to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
  • While the quinoa is cooking, season the chicken breasts with salt, pepper, and half of the lemon zest. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook for about 6-7 minutes on each side or until fully cooked. Once done, remove from the skillet and let it rest before slicing into bite-sized pieces.
  • In a large bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, chopped red onion, and crumbled feta cheese.
  • In a small bowl, whisk together the lemon juice, the remaining lemon zest, remaining olive oil, dried oregano, salt, and pepper to create the dressing.
  • Add the cooled quinoa and sliced chicken to the salad bowl. Drizzle with the dressing and toss gently until everything is well combined.
  • Garnish with fresh parsley before serving.

Notes

For added flavor, marinate the chicken in lemon juice and herbs before cooking.
Keyword chicken, healthy, lemon, quinoa, salad