Quinoa Chicken Salad with Lemon Vinaigrette is a fresh, wholesome dish that brings together lean protein, whole grains, and bright citrus flavors in one satisfying bowl. This recipe is inspired by Mediterranean-style eating, where simple ingredients are allowed to shine through clean, vibrant flavors.

Quinoa provides a light yet nourishing base, while tender chicken and crisp vegetables add substance and texture. The lemon vinaigrette ties everything together with a refreshing tang that keeps the salad lively and balanced.

Why I Love This Recipe

I love this recipe because it is simple, versatile, and incredibly refreshing. The combination of fluffy quinoa, juicy chicken, and zesty lemon dressing never feels heavy, making it perfect for warm days or when you want something nourishing without being overly rich. It is also easy to customize based on what vegetables you have on hand.

Why This Is a Must-Try Dish

This is a must-try dish because it proves that healthy food can be both satisfying and flavorful. It is packed with protein, fiber, and fresh ingredients, making it a complete meal in one bowl. The bright lemon vinaigrette enhances every ingredient without overpowering them, creating a dish that is both balanced and crave-worthy.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Servings: 4 servings
Calories: Approximately 420–460 calories per serving

Course: Main Course / Salad
Cuisine: Mediterranean-inspired

Ingredients

For the salad

• 1 cup uncooked quinoa
• 2 cups water or chicken broth
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

For the lemon vinaigrette

• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• Salt and black pepper, to taste

Cooking Directions

Cook the quinoa until fluffy, prepare the chicken until tender, and toss everything together with a bright lemon vinaigrette.

Step-by-Step Preparation Method

Step 1: Rinse the quinoa under cold water to remove bitterness. Combine quinoa and water or broth in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.

Step 2: While the quinoa cooks, season the chicken breasts with salt and black pepper.

Step 3: Heat olive oil in a skillet over medium heat. Cook the chicken for 6–7 minutes per side until fully cooked and golden. Remove from heat and let rest for a few minutes, then slice or dice.

Step 4: In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and black pepper to make the vinaigrette.

Step 5: In a large bowl, combine cooked quinoa, chicken, cherry tomatoes, cucumber, red onion, and parsley.

Step 6: Drizzle the lemon vinaigrette over the salad and toss gently until everything is evenly coated.

Step 7: Taste and adjust seasoning if needed before serving.

How to Serve This Recipe

Serve the Quinoa Chicken Salad slightly warm or at room temperature. It can be enjoyed on its own or paired with a side of crusty bread. For entertaining, serve it in a large bowl garnished with extra parsley and lemon wedges.

Recipe Tips

Allow the quinoa to cool slightly before mixing to prevent wilting the vegetables. Slice the chicken against the grain for maximum tenderness. Always taste the vinaigrette before adding it all, adjusting acidity or seasoning as needed.

Variations in Detail

Add crumbled feta cheese or shaved Parmesan for extra richness. Replace chicken with grilled shrimp or chickpeas for a different protein option. Include roasted vegetables such as bell peppers or zucchini for deeper flavor. For a heartier version, add avocado or toasted nuts.

Freezing and Storage

This salad is best enjoyed fresh and is not recommended for freezing due to the vegetables and vinaigrette. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If making ahead, store the dressing separately and toss just before serving.

Special Equipment Needed

• Saucepan with lid
• Non-stick skillet or grill pan
• Sharp knife and cutting board
• Mixing bowls

Frequently Asked Questions

Can I use pre-cooked quinoa?
Yes, pre-cooked quinoa works well and saves time. Simply fluff it before using.

Can I make this salad ahead of time?
Yes, prepare all components in advance and combine shortly before serving for the best texture.

Is this salad served hot or cold?
It is best served slightly warm or at room temperature.

Can I make it dairy-free and gluten-free?
Yes, this recipe is naturally gluten-free and dairy-free as written.

Conclusion

Quinoa Chicken Salad with Lemon Vinaigrette is a fresh, nourishing dish that delivers flavor, balance, and versatility in every bite. With its bright citrus dressing, tender chicken, and wholesome quinoa, it is a perfect choice for those seeking a healthy yet satisfying meal. Easy to prepare and endlessly adaptable, this recipe is one you will return to again and again.