Quinoa Chicken Salad Recipe
This protein-packed Chicken Quinoa Salad is loaded with fresh herbs, cherry tomatoes, and mozzarella, all tossed in a zesty lemon vinaigrette. Make it with leftover rotisserie chicken for a fast and easy meal, perfect for meal prep, summer lunches, or light dinners.
How to Make the Best Quinoa Chicken Salad
This quinoa chicken salad is the ultimate healthy meal that doesn’t sacrifice flavor. Packed with protein from both quinoa and chicken, this Mediterranean-inspired salad features fresh herbs, juicy cherry tomatoes, and creamy mozzarella pearls all dressed in a bright lemon vinaigrette. It’s the kind of dish that makes eating well feel effortless.
What makes this salad so versatile is how easy it is to customize. Use leftover rotisserie chicken to save time, or cook fresh chicken breast for a slightly heartier texture. The combination of Italian parsley, basil, and lemon zest gives the salad a fresh, vibrant flavor that works beautifully for summer picnics, weekday lunches, or light dinners.
Best of all, this quinoa chicken salad is a meal prep dream. Make a big batch on Sunday and enjoy it throughout the week—the flavors actually improve as they sit, making each serving even more delicious than the last.
Quinoa Chicken Salad
This protein-packed Chicken Quinoa Salad is loaded with fresh herbs, cherry tomatoes, and mozzarella, all tossed in a zesty lemon vinaigrette. Make it with leftover rotisserie chicken for a fast and easy meal, perfect for meal prep, summer lunches, or light dinners.
Ingredients
Salad
Lemon Vinaigrette
Instructions
Prepare Quinoa
- Rinse and drain the quinoa and place it in a medium pot with 1¾ cups of water and ½ teaspoon of salt over high heat.
- Bring to a boil, cover, and turn the heat to medium-low. Simmer covered for 15 minutes.
- Turn off the heat and let stand for 10 minutes before removing the lid. Fluff with a fork and allow to cool.
Prepare Chicken
- If using chicken breast, dice it into ¾-inch pieces and sauté in a large skillet with olive oil over medium-high heat.
- Season with salt, pepper, and chili flakes. Cook until golden and cooked through, then let cool.
- Alternatively, shred rotisserie chicken and set aside for an easier option.
Assemble Salad
- Place the cooled quinoa in a large bowl with the tomatoes, red onion, chicken, fresh herbs, lemon zest, and mini mozzarella balls (if using).
- Whisk together the olive oil, red wine vinegar, lemon juice, salt, pepper, and garlic to make the vinaigrette.
- Toss the salad with the vinaigrette. Keep in mind that the quinoa will absorb salt and lemon juice as it sits.
- Re-taste for salt and lemon before serving and adjust as needed.
Notes
- The salad tastes even better after resting in the refrigerator for 30 minutes, allowing the flavors to meld.
- This recipe is perfect for meal prep and will keep refrigerated for up to 4 days.
- For extra protein, add chickpeas or white beans to the salad.
