Save to Pinterest A vibrant, protein-packed salad featuring juicy chicken, fluffy quinoa, crisp vegetables, and a tangy lemon dressing—perfect for a healthy lunch or light dinner.
This salad is a favorite in my household during warm months, bringing together nutritious ingredients and bright flavors that everyone enjoys.
Ingredients
- 2 large boneless skinless chicken breasts: Protein base
- 1 cup (180 g) uncooked quinoa: Grain component
- 1 cup (150 g) cherry tomatoes halved: Fresh vegetable
- 1 large cucumber diced: Fresh vegetable
- 1 red bell pepper diced: Fresh vegetable
- 2 cups (60 g) mixed salad greens: Fresh greens
- 1/2 small red onion thinly sliced: Sharp flavor
- 1/3 cup (30 g) shredded carrots: Crunch and color
- 1/3 cup (45 g) roasted almonds or sunflower seeds roughly chopped: Crunchy topping
- 1/3 cup (30 g) toasted pumpkin seeds: Crunchy topping
- 1/4 cup (60 ml) extra-virgin olive oil: Dressing base
- Juice of 1 large lemon (about 3 tbsp): Dressing flavor
- 1 tbsp Dijon mustard: Dressing flavor
- 1 tbsp honey: Dressing sweetness
- 1 small garlic clove minced: Dressing flavor
- 1/2 tsp sea salt: Dressing seasoning
- 1/4 tsp freshly ground black pepper: Dressing seasoning
- 2 tbsp fresh parsley or cilantro chopped (optional): Garnish
Instructions
- Prepare quinoa:
- Rinse the quinoa under cold water. In a medium saucepan combine quinoa with 2 cups (480 ml) water. Bring to a boil reduce heat cover and simmer for 15 minutes or until water is absorbed. Remove from heat fluff with a fork and let cool.
- Cook chicken:
- While the quinoa cooks season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium high heat and lightly grease with oil. Cook the chicken for 5–6 minutes per side until golden brown and cooked through. Let rest for 5 minutes then slice or dice.
- Combine salad ingredients:
- In a large bowl combine the cooked quinoa cherry tomatoes cucumber bell pepper salad greens red onion and carrots.
- Make dressing:
- In a small bowl or jar whisk together olive oil lemon juice Dijon mustard honey minced garlic salt and pepper until well blended.
- Add chicken and dressing:
- Add the sliced chicken to the salad bowl. Pour the dressing over all ingredients and toss gently to combine.
- Add toppings and garnish:
- Sprinkle with roasted almonds (or sunflower seeds) and pumpkin seeds for crunch. Garnish with fresh parsley or cilantro if desired.
- Serve:
- Serve immediately or refrigerate for up to 2 days.
Save to Pinterest My family loves gathering around this salad as a light yet filling meal especially during summer weekends.
Required Tools
Medium saucepan grill pan or skillet large mixing bowl small bowl or jar for dressing chef's knife cutting board
Allergen Information
Contains nuts if using almonds mustard Gluten free Double-check packaged ingredients for gluten or allergen traces.
Nutritional Information
Calories 490 Total Fat 22 g Carbohydrates 36 g Protein 36 g per serving
Save to Pinterest This salad is perfect for meal prep and tastes great fresh or chilled, making it versatile for any occasion.
Recipe FAQs
- → How do you cook quinoa properly?
Rinse quinoa thoroughly under cold water. Simmer with double the amount of water for 15 minutes until absorbed. Fluff with a fork and let cool before use.
- → What is the best method to cook chicken for this dish?
Season chicken breasts with salt and pepper, then grill or pan-sear over medium-high heat for 5-6 minutes per side until golden and cooked through. Let rest before slicing.
- → Which nuts work well for crunchy toppings?
Roasted almonds and toasted pumpkin seeds add great texture and flavor, but sunflower seeds are a tasty alternative as well.
- → Can I substitute any vegetables in this salad?
Yes, radishes, snap peas, or avocado can be swapped in for extra crunch or creaminess based on preference.
- → What dressing ingredients balance this salad best?
A blend of olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper creates a bright, tangy dressing that enhances all flavors.
- → How long can this salad be stored?
Store in an airtight container in the refrigerator for up to two days to maintain freshness and texture.