Lemon chicken quinoa salad with Mediterranean inspired veggies just might be the best make ahead salad. It’s loaded with delicious veggies, healthy protein, and zesty vinaigrette.

Close up of chicken quinoa salad in white bowl this recipe
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Chicken Quinoa Salad

I love grab-and-go meals such as our cold chicken pasta salad, particularly during the summer when it’s too hot to be in the chicken and schedules are all over the place. However, this chicken quinoa salad is one I make all year long! 

It’s incredibly fresh and light, making it a great option for the warmer months. However, made with protein-packed quinoa, crunchy veggies, fresh herbs, creamy cheese, and the zestiest vinaigrette, it’s hearty and filling enough for when the weather turns cool, too. 

Plus, it’s a great way to use up leftovers, and from start to finish is ready to eat in just 45 minutes. I love to prepare several to make meals easy throughout the week. Packed in single-serve containers, this salad is a great option to take to work, and can even work as a lunchbox option for kids! 

Readers think so, too, saying: 

“Family loves this salad and it’s so easy to prep for the next day…this has been on repeat in our house for the summer. Hungry teenagers have been eating this for lunch for weeks now!” – Sy

“I served this for an easy family lunch and everyone loved it.” – Eevee

Try it for yourself, and I know it will become a staple meal in your home, too!

Ingredients for Chicken Quinoa Bowl

  • Chicken: Bone-in, skin-on chicken breast (split chicken breast). 
  • Quinoa: I like using white quinoa but red quinoa or tri-color quinoa can be used instead.
  • Cucumber: English or mini cucumbers.
  • Tomatoes: Cherry tomatoes or grape tomatoes.
  • Parsley: Use fresh parsley for best flavor.
  • Green Onions: Milder than most onions, green onions or scallions are going to add delicious flavor to this salad.
  • Olives: I love Kalamata olives for their rich and fruity flavor. Black olives work too.
  • Feta Cheese: It’s going to add some saltiness to the salad.
  • Mozzarella: Fresh mozzarella is so good and adds creaminess to the salad.
  • Olive Oil and Lemon Juice: Both are used to make the lemony vinaigrette for this salad.
Ingredients for lemon quinoa salad

How to Make Quinoa Salad with Chicken

What’s the Best Way to Cook Quinoa?

Normally you want to rinse the quinoa under water to remove the natural bitterness of quinoa’s outer coating. For this lemon chicken and quinoa salad skip the rinsing! The lemony vinaigrette will take care of all the bitterness.

  • Add 1 cup of dry quinoa and 1 ¾ cups water to a small saucepan.
  • Cover and bring to a boil. Reduce heat to low and cook, covered, for 15-20 minutes or until quinoa has absorbed all of the water.
  • Remove the pot from heat and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.
Step by step on how to cook quinoa
  • Roast the chicken for about 45 minutes in a 425 F oven. When cool enough to handle, pull the meat off the bones, and shred it.
Step by step on how to roast chicken for quinoa salad
  • Next, add all of the ingredients through mozzarella cheese into a large salad bowl.
  • Whisk together the olive oil and lemon juice. Pour over the salad and toss to combine.
  • Chill the salad for about 30 minutes up to overnight before serving.
Lemon chicken quinoa salad ingredients in salad bowl

How to Serve Quinoa Chicken Salad

This chicken quinoa salad is eaten cold. It’s a great meal prep salad that tastes the best after it’s been chilled. 

Chicken Quinoa Bowl Storage

It will last in the refrigerator for up to 3-5 days. If you find the salad getting a little dry, simply add a drizzle of olive oil and some fresh lemon juice to freshen it up.

Close up side view chicken and quinoa salad

Chicken Quinoa FAQs

What does quinoa taste like?

On its own, quinoa has a mild, nutty flavor with an earthy aftertaste similar to brown rice. However, it takes on the flavor of whatever it’s paired with, making it an extremely versatile ingredient.

Is quinoa like rice or pasta?

Quinoa is prepared similarly to rice and is often eaten like a grain in recipes like shrimp quinoa bowls and quinoa salads. However, it’s actually a type of seed and is related to spinach, chard, and beets!

Do I have to rinse quinoa?

If serving quinoa on its own, it’s best to rinse it before cooking to remove the natural bitterness of the outer coating. However, for this lemon chicken and quinoa salad, you can skip the rinsing. The lemony vinaigrette is bold enough to eliminate the bitter flavor, removing the need for the extra step!

If you try Chicken Quinoa Salad, please leave a star rating and a comment letting us know how you liked the recipe.

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Close up of lemon chicken quinoa salad in white bowl

Chicken Quinoa Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Katya
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
  • Category: Salad
  • Method: Chopped
  • Cuisine: Mediterranean
Print Recipe

Description

Zesty lemon chicken quinoa salad with Mediterranean inspired veggies. It’s an easy make ahead salad that also doubles up as a healthy meal prep idea.

Ingredients

Units Scale
  • 1 lb. bone-in chicken breast with skin-on
  • 1 cup dry quinoa
  • ½ English cucumber, chopped (2 cups)
  • 1 cup cherry tomatoes, halved
  • 1 cup chopped fresh parsley
  • ½ cup sliced green onions
  • ¼ cup kalamata olives, sliced
  • ⅓ cup crumbled feta cheese
  • 4 oz. fresh mozzarella cheese, diced
  • ¼ cup extra-virgin olive oil, plus extra for roasting
  • ¼ cup fresh lemon juice (1 – 1 ½ lemons)
  • Kosher salt and fresh black pepper
  • Fresh mint, to garnish, optional

Instructions

  1. Prepare the chicken: Preheat the oven to 425 degrees F. Generously rub the chicken breast with olive oil and season with salt and pepper on each side. Bake on a parchment-lined pan for 40-45 minutes or until cooked through. When chicken is cool enough to handle, discard the skin, pull the meat off the bones and shred it using your hands or two forks.
  2. Prepare the quinoa: Cook quinoa according to package directions. Let stand, covered, for 5 minutes, then transfer to a large salad bowl. Cool for 10-15 minutes before adding in the rest of the ingredients.
  3. Prepare the salad: To the quinoa, add shredded chicken, cucumbers, tomatoes, parsley, green onions, olives, feta cheese, and mozzarella cheese. Whisk together the olive oil and lemon juice and pour over the salad. Season with salt and pepper and toss to combine. Cover and chill at least 30 minutes before serving.

Notes

  • Chicken: When roasting chicken, keep the skin on. It will keep the meat moist. You can also save on prep time and use rotisserie chicken.
  • Quinoa: Do not toss the hot quinoa with the vinaigrette as it will immediately soak up all of the liquid and your salad will be dry. Make sure to let the quinoa cool for 10-15 minutes after it’s been cooked.
  • Leftovers: Quinoa salad can be refrigerated for up to 3-4 days in an airtight container. If you find the salad getting a little dry, add a drizzle of olive oil and little lemon juice to freshen it up.

Nutrition

  • Serving Size:
  • Calories: 378
  • Sugar: 2.3 g
  • Sodium: 280 mg
  • Fat: 19.9 g
  • Carbohydrates: 23.4 g
  • Protein: 27.3 g
  • Cholesterol: 77.5 mg