Chicken Quinoa Salad

If you have ever felt like salad never quite fills you up, this Chicken Quinoa Salad will prove you wrong in a reliable way. The chicken is pan fried until juicy and golden, then tossed with lemon scented quinoa that adds both texture and subtle brightness. Together they create a chicken salad with quinoa recipe that feels hearty without weighing you down.

Every component earns its place. The balsamic garlic marinade gives the chicken bold flavor. The quinoa absorbs every drop of lemon. The olives, tomatoes and feta bring everything into harmony. It is the kind of bowl that surprises you at the first bite and stays interesting all the way through.

What Makes This Recipe So Good

This Chicken Quinoa Salad works so well because the chicken is cooked in a balsamic garlic marinade that builds real flavor in just a few minutes. Instead of tossing plain quinoa into a bowl, the grains are finished with fresh lemon so they taste bright and purposeful, not bland or heavy.

Another reason people love this quinoa salad with chicken is how every ingredient has a job. The olives bring sharp contrast, the feta adds creamy balance and the tomatoes give natural sweetness that rounds out the chicken and quinoa salad. It is a chicken salad with quinoa recipe that feels complete without needing extra sides, and it gives you the kind of satisfying meal you make once and immediately repeat the next day.

What Goes Into Chicken Quinoa Salad

This Chicken Quinoa Salad keeps the ingredient list purposeful so every element adds flavor or structure to the bowl.

• Quinoa: Cooking the quinoa in stock instead of water gives it a savory base that supports the chicken. Adding lemon at the end lifts the grains so they stay fresh and never taste flat.
• Chicken Thighs or Breasts: Using boneless chicken fillets makes the recipe fast, and the balsamic marinade creates a caramelized finish that gives the salad its depth.
• Kalamata Olives: These add sharp contrast and cut through the richness of the chicken and feta.
• Feta Cheese: A small amount of feta adds creamy saltiness and ties together the lemon quinoa, olives and tomatoes.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Cook Quinoa: Combine quinoa, stock and salt in a saucepan and boil. Reduce to a simmer, cover and cook until liquid has absorbed and grains are tender.

1. Steam and Fluff: Take the pan off the heat and keep it covered so the quinoa can steam. After a couple of minutes, fluff it with a fork and stir in the lemon juice.

1. Sear Chicken: Place chicken in a skillet with oil, balsamic vinegar, lemon juice, stock powder and garlic. Sear until the pieces are browned and cooked through.

1. Rest and Slice: Transfer the cooked chicken to a board and let it cool slightly. Slice it into even strips so it mixes neatly into the salad.

1. Make the Dressing: Whisk the olive oil and balsamic vinegar in a small bowl until smooth. Keep it nearby so the salad can be dressed right before serving.

1. Assemble Salad: Add lettuce, tomatoes, onion, olives, feta and parsley to a bowl. Top with chicken and quinoa, drizzle with dressing and toss gently to combine.

Serve this Chicken Quinoa Salad with The Ultimate Pull Apart Cheesy Garlic Breadwhich adds a warm, melty contrast that plays beautifully with the bright lemon quinoa and balsamic chicken. Another great addition is Bloomin' Onion Garlic Breadbringing a fun pull apart element that adds richness to the spread.

Kitchen tip

• We like to rinse the quinoa before cooking because it removes any bitterness and helps the grains stay light. It only takes a moment and it makes the lemon quinoa taste cleaner.
• If you want extra flavor on the chicken, let it sit in the balsamic mixture for five to ten minutes before cooking. The short rest gives the marinade time to cling and you get a deeper golden finish.
• We often cook the chicken first and use the same pan to warm the dressing for a few seconds. The heat helps the balsamic and oil blend smoothly and gives the salad a more unified taste.
• When tossing the salad, start with only half of the dressing and add more as needed. It keeps everything balanced and prevents the feta and parsley from getting weighed down.

Recipe FAQ's

Use the correct liquid ratio and keep the heat low once it simmers. Letting the quinoa steam off the heat for a couple of minutes before fluffing also helps the grains stay separate.

Let the chicken and quinoa cool for a few minutes before adding them. Slight warmth is fine, but hot ingredients will wilt the greens quickly.

Make sure the pan is hot before adding the chicken and avoid moving it too early. Browning happens when the surface stays in contact with the heat long enough to create color.

What you need

• 1/2 cup dry quinoa
• 1 cup vegetable or chicken stock (or water mixed with 1 teaspoon vegetable stock powder)
• 1 pinch salt to season
• 1/2 medium lemon juiced
• 6 boneless chicken thigh or breast fillets trimmed of fat
• 1 tablespoon garlic olive oil or plain
• 2 tablespoons balsamic vinegar
• 1 teaspoon vegetable stock powder
• 1 teaspoon garlic powder/granules or 1 clove garlic crushed
• 6 cups cos lettuce, washed and shredded
• 7 oz grape tomatoes halved
• 1/2 medium red onion thinly sliced
• 3.5 oz pitted kalamata olives
• 1.7 oz reduced fat Feta cheese
• 1/2 cup continental parsley
• 2 tablespoons garlic olive oil
• 2 teaspoons balsamic vinegar

Method

1. In a small saucepan, combine quinoa, stock and salt together. Bring to the boil; reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly and add the lemon juice.
2. Add the chicken fillets in a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, stock powder and garlic powder/granules. Saute the chicken until nice, crispy and golden on both sides, and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch strips.
3. Combine all dressing ingredients in a small bowl/jug, and whisk until mixed through.
4. Combine the lettuce, tomatoes, onion, olives, Feta and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.