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- 1 cup quinoa, rinsed - 2 cups water or chicken broth - 2 boneless, skinless chicken breasts - 2 tablespoons olive oil - Juice and zest of 1 lemon - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red bell pepper, diced - ½ red onion, finely chopped - ½ cup fresh parsley, chopped - Salt and pepper to taste You can make this salad your own! Here are some fun ideas: - Add feta cheese for a tangy kick. - Toss in some avocado for creaminess. - Use grilled corn for a sweet crunch. - Try different herbs like basil or cilantro. - Add nuts like almonds or walnuts for texture. This salad is light and fresh. Here’s what you get per serving: - Calories: 350 - Protein: 30g - Carbs: 40g - Fat: 10g - Fiber: 6g This dish is not just tasty; it's packed with nutrients! If you're looking for a meal that fills you up without weighing you down, this is it. {{ingredient_image_1}} To start, rinse 1 cup of quinoa under cold water. This step removes the bitter coating. Next, bring 2 cups of water or chicken broth to a boil in a medium saucepan. Add the rinsed quinoa, cover, and reduce the heat to low. Cook for about 15 minutes. The quinoa is ready when it absorbs all the liquid. Once done, fluff it with a fork and let it cool. This cooling step is key for the salad's texture. While your quinoa cooks, season 2 boneless, skinless chicken breasts. Use salt, pepper, and half of the lemon juice and zest. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts to the skillet. Cook for about 6-7 minutes on each side. Look for a golden brown color. Once cooked, remove the chicken and let it rest for 5 minutes. Slice it into bite-sized pieces. This resting time keeps the chicken juicy. In a large bowl, combine the cooled quinoa, sliced chicken, and the following ingredients: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red bell pepper, diced - ½ red onion, finely chopped - ½ cup fresh parsley, chopped Next, make the dressing in a small bowl. Whisk together the remaining olive oil, lemon juice, lemon zest, dried oregano, dried thyme, salt, and pepper. Pour this dressing over the salad mixture. Toss gently to combine everything well. Let the salad sit for about 10 minutes. This waiting time helps the flavors blend together nicely. To cook quinoa just right, start with rinsing it well. This step removes the bitter coating. Use a ratio of 1 cup of quinoa to 2 cups of water or broth. Bring the liquid to a boil first. Once boiling, add the quinoa. Cover it and lower the heat. Cook for about 15 minutes. When it’s done, fluff it with a fork and let it cool. This process makes your quinoa light and fluffy. For juicy grilled chicken, start with boneless, skinless breasts. Before grilling, let the chicken rest at room temperature for a bit. This step helps it cook evenly. Season generously with salt, pepper, and half the lemon juice and zest. Preheat your skillet with olive oil over medium heat. Cook each side for about 6-7 minutes. Check for a golden brown color. Let it rest after cooking. This resting time keeps it moist and tender. To enhance your dressing, focus on fresh ingredients. Use fresh lemon juice and zest for a bright taste. Consider adding minced garlic for a zing. Fresh herbs can also boost flavor; try adding basil or cilantro. Taste as you mix. Adjust salt and pepper to your liking. A splash of vinegar can add depth. Mix well and let it sit for a few minutes. This resting time allows the flavors to develop and blend beautifully. Pro Tips Fresh Herbs Matter: Use fresh parsley for a vibrant flavor boost. Dried herbs can be convenient, but fresh herbs elevate your salad significantly. Perfectly Cooked Quinoa: To achieve fluffy quinoa, rinse it thoroughly before cooking to remove bitterness, and allow it to rest after cooking for the best texture. Marinate the Chicken: For extra flavor, marinate the chicken breasts in olive oil, lemon juice, and herbs for at least 30 minutes before cooking. Customize Your Veggies: Feel free to swap in your favorite vegetables like bell peppers, snap peas, or even avocado to make this salad your own. {{image_2}} If you want to switch up the protein, there are many options. You can use grilled shrimp, turkey, or salmon. Each of these choices brings a unique flavor. You might also try chickpeas or black beans for a hearty twist. These alternatives add protein and texture. Just cook them the same way as chicken. Season well to keep it tasty. To make this salad plant-based, skip the chicken and add tofu or tempeh. Both options soak up flavors well. Marinate them in olive oil, lemon juice, and herbs. Bake or pan-fry until golden brown. Toss your favorite veggies into the mix. Try adding avocado for creaminess or nuts for crunch. This makes the salad filling and nutritious. Want to pack in more veggies? Add bell peppers, spinach, or carrots for color. You can also toss in some corn or peas for sweetness. Grated zucchini or broccoli florets work well too. Each veggie adds flavor and nutrients. Feel free to mix and match based on what you have at home. The more, the merrier! To keep your Lemon Herb Quinoa Chicken Salad fresh, store it in an airtight container. Place the salad in the fridge right after serving. It stays good for about three days. If you want, you can separate the dressing and add it just before serving. This helps keep the salad crisp. For meal prep, make the quinoa and chicken ahead of time. You can store them in separate containers. When ready to eat, mix them with the fresh veggies and dressing. This keeps everything tasty and fresh. Meal prepping helps you enjoy this salad all week! Check your salad for any signs of spoilage. If you see mold or a strange smell, it’s time to toss it. If the veggies look wilted or slimy, do not eat them. Always trust your senses. Fresh food is key for great taste and health. Yes, you can make this salad ahead of time. I often prep it a day or two in advance. Just store it in the fridge. The flavors will blend nicely. Keep the dressing separate until you are ready to eat. This way, the salad stays fresh and crunchy. If you want to swap quinoa, try couscous or rice. Both work well. You can also use farro or barley for a different texture. Each option gives a unique taste. Just cook them according to the package directions for best results. To make this salad gluten-free, use quinoa as your base. Quinoa is naturally gluten-free. Check the labels on any other ingredients, like broth. Some brands may add gluten. Fresh veggies and chicken are gluten-free too, so you are safe there! This blog post covered all you need for a delicious salad. We explored ingredients, cooking methods, and tips for great flavor. You learned how to customize your salad with different proteins and veggies. We also discussed safe storage and answered common questions. Try making this dish your own, and have fun with it. Enjoy every bite and feel good about your meal!

Lemon Herb Quinoa Chicken Salad

A refreshing and nutritious salad featuring quinoa, chicken, and fresh vegetables, dressed with a zesty lemon herb vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or chicken broth
  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 piece juice and zest of 1 lemon
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup cherry tomatoes, halved
  • 1 piece cucumber, diced
  • 0.5 piece red bell pepper, diced
  • 0.5 piece red onion, finely chopped
  • 0.5 cup fresh parsley, chopped
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, bring water or chicken broth to a boil. Add the rinsed quinoa, cover, and reduce to low heat. Cook for about 15 minutes or until the quinoa has absorbed all the liquid. Fluff with a fork and let it cool.
  • While the quinoa cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and half of the lemon juice and zest.
  • Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side until they are cooked through and golden brown. Remove from heat and let them rest for 5 minutes before slicing them into bite-sized pieces.
  • In a large bowl, combine the cooked quinoa, sliced chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
  • In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, dried oregano, dried thyme, salt, and pepper. Adjust the seasonings to taste.
  • Pour the dressing over the quinoa and chicken mixture. Toss gently to combine everything well.
  • Allow the salad to sit for about 10 minutes before serving to let the flavors meld together.

Notes

Serve the salad in a large glass bowl or individual portions. Garnish with lemon slices and a sprinkle of fresh herbs for a colorful and inviting look.
Keyword chicken, healthy, lemon, quinoa, salad