Some recipes just make life easier, and this chicken quinoa salad is one of them. It’s hearty enough to count as dinner, light enough for lunch, and I’ve made it more times than I can count, and it never lets me down.

easy quinoa salad in a bowl. this recipe
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As a mom, I live for recipes that pull double duty, something I can serve for dinner and also pack into lunchboxes the next day. Over the years, I’ve learned that not every salad can handle that test, but this chicken and quinoa salad always delivers.

It’s hearty enough to keep my kids fueled after school or sports practice, with plenty of protein to actually keep them satisfied. At the same time, it’s fresh enough for me to grab on the go, which is a lifesaver on busy weekdays.

It also makes the best meal prep. Quinoa is one of those grains that holds up well in the fridge without turning soggy. I’ll usually make a big batch on Sunday night, and by midweek it’s already gone.

Why You’ll Love this Chicken and Quinoa Salad

  • Fast but homemade. I love using rotisserie chicken for quick meals. Paired with fluffy quinoa, crisp vegetables, and sweet cranberries, it’s one of those easy chicken and quinoa salad recipes that’s satisfying in every bite.
  • Endlessly customizable. Some weeks I go Mediterranean with cucumbers and feta, other times I toss in corn and avocado for a Southwest quinoa chicken salad.
  • This salad is also meal-prep friendly. I often make a big batch on Sunday, along with something simple like my chia seed pudding with yogurt to enjoy throughout the week.

Quinoa Chicken Salad Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for quinoa salad with chicken.
  • Quinoa: The base of our salad, with its delicious nutty flavor and fluffy texture.
  • Rotisserie chicken: Already cooked; just grab it from the supermarket.
  • Vegetables: Celery, carrots, and red onion.
  • Dried cranberries: Add a surprise burst of sweetness and contrast.
  • Pumpkin seeds: Give a nice crunch with a subtle nutty flavor.
  • Dressing: Olive oil, balsamic vinegar, honey, Dijon mustard, and garlic.

How to Cook Quinoa So It’s Fluffy, Not Mushy

  • Rinse First: Quinoa has a natural coating called saponin that can taste bitter. Always rinse it under cold water in a fine-mesh sieve before cooking.
  • Use the Right Ratio: The sweet spot is 1 cup quinoa to 2 cups liquid (water or broth). Too much liquid = soggy grains.
  • Simmer Gently: Bring it to a boil, then reduce to low, cover, and let it simmer for about 15 minutes until the liquid is absorbed.
  • Rest & Fluff: Remove from heat and let it sit, covered, for 5 minutes. Then fluff gently with a fork. This releases steam and separates the grains for that light texture.
  • Extra Flavor: Swap water for chicken or vegetable broth and toss in a bay leaf or garlic clove while it cooks for a subtle flavor.

Meal Prep Tip: Make a big batch of quinoa at the start of the week and store it plain in the fridge. It keeps for up to 5 days and gives you a head start on salads, bowls, or even breakfast.

How to Make Quinoa Chicken Salad Recipe

The recipe card at the bottom of the page has more detailed instructions.

quinoa in water inside a pot.

Step 1: Add quinoa to a small saucepan with plenty of water. Bring to a boil, then simmer gently for about 20 minutes.

cooked quinoa with chopped vegetables and cooked chicken inside a glass bowl.

Step 2: Mix the warm quinoa, rotisserie chicken, celery, carrots, cranberries, red onion, and pumpkin seeds in a large bowl.

ingredients in a white bowl for balsamic dressing.

Step 3: Combine olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic in a small bowl.

whisked balsamic dressing in a white bowl with a whisk.

Step 4: Whisk until nicely blended, and season with salt and pepper to taste.

dressing being poured over quinoa salad.

Step 5: Pour the dressing over the salad.

mixed warm quinoa salad in a bowl.

Step 6: Mix well. Taste and add more seasoning if necessary. Chill the salad covered for at least 30 minutes before serving.

Recipe Variations

  • Add cheese: Add feta or goat cheese for a tangy, creamy bite.
  • Protein swap: Swap chicken for our grilled garlic shrimp or chickpeas.
  • Make it Mediterranean: Olives, cucumber, and a sprinkle of oregano.
  • Make it Southwest: Corn, black beans, avocado, and a squeeze of lime.
  • Make it Asian-Inspired: Edamame, shredded carrots, sesame seeds, and ginger dressing.

Make-Ahead, Storage, and Serving Tips

How Long It Keeps & How to Refresh It

  • This chicken quinoa salad keeps well for 3–4 days in the fridge when stored in an airtight container.
  • If the salad feels a little dry after sitting, a quick splash of olive oil or balsamic vinaigrette will refresh the flavors instantly.

Do’s and Don’ts for Meal Prep

Do:

  • Cook and cool quinoa fully before storing.
  • Keep dressing separate until serving (unless no greens are added).
  • Store in airtight containers to lock in freshness.
  • If using fresh herbs, avocado, or greens, mix them in right before serving.

Don’t:

  • Leave salad uncovered in the fridge (it dries out fast).
  • Add delicate greens ahead of time as they’ll wilt.
  • Skip the refresh step. Always drizzle a little extra dressing before serving leftovers.
quinoa salad recipe with sunflower seeds in a bowl with a side of spoon.

Quinoa Chicken Salad Recipe FAQs

Will the salad get soggy if made ahead?

Not if you prep it the right way! The beauty of a chicken and quinoa salad is that most of the ingredients are sturdy enough to hold up for 3–4 days in the fridge.
Store the dressing separately and toss it in just before serving if your salad has delicate greens or herbs. Mix sturdier ingredients with the dressing ahead of time (like quinoa, beans, or chicken). They’ll actually soak up the flavor and taste even better. Add fresh herbs, avocado, or leafy greens at the last minute to keep them vibrant and crisp.

Can I make this salad vegan or vegetarian?

Absolutely! Vegetarian: Simply leave out the chicken or swap it with a hearty option like roasted chickpeas, tofu, or even hard-boiled eggs for extra protein.
Vegan: Skip the chicken and the honey. Add beans, lentils, or marinated tofu instead, and use maple syrup.

Can You Freeze Chicken Quinoa Salad?

Not really. While quinoa and chicken freeze well on their own, once you add fresh veggies, herbs, or dressing, the texture suffers. If you want to meal prep ahead, freeze just the cooked chicken and quinoa, then thaw and toss with fresh ingredients when you’re ready.

You May Also Like

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Quinoa Salad with Feta

Quinoa Salad with Avocado

Pomegranate Arugula Quinoa Salad

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Chicken Quinoa Salad with Balsamic Dressing - ultimate fall salad with chicken, quinoa, crunchy veggies, cranberries, and pumpkin seeds | littlebroken.com @littlebroken

Quinoa with Chicken Salad

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  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American
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Description

Fall-inspired quinoa with chicken salad, crunchy veggies, cranberries, and pumpkin seeds. Tossed in a simple yet flavorful balsamic dressing. It’s perfect as a meal on its own or as a side.

Ingredients

Units Scale
  • ¾ cup dry quinoa
  • 1 ½ cups water
  • 2 cups diced (on the small side) rotisserie chicken
  • ½ cup chopped celery
  • ½ cup grated carrots
  • ⅓ cup dried cranberries
  • ¼ cup finely chopped red onion
  • 4 Tbsp. toasted pumpkin seeds

Balsamic Dressing

  • ½ cup extra-virgin olive oil
  • ⅓ cup balsamic vinegar
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 clove garlic, minced
  • Kosher salt and pepper, to taste

Instructions

  1. Add quinoa and water to a small saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed and tender, about 20 minutes.
  2. To assemble the salad, in a large bowl, combine the cooked quinoa (no need to chill it), chicken, celery, carrots, cranberries, red onion, and pumpkin seeds. Pour the salad dressing and mix until combined. Taste for salt and pepper.
  3. Cover, and chill the salad in the refrigerator for 30-45 minutes. 

Balsamic Dressing

  1. Whisk all ingredients in a small bowl until combined. Season with salt and pepper, to taste.

Notes

    • Dressing: Don’t be alarmed if it looks like there’s too much dressing. Quinoa soaks it all up as the salad chills. Make sure to chill the salad for at least 30 minutes before serving.
    • Chicken: I love the easiness of rotisserie chicken in this salad but it also works with leftover grilled chicken drumsticks or roasted half chicken.
    • Leftovers: Store in an airtight container for 3-4 days.

Nutrition

  • Serving Size:
  • Calories: 411
  • Sugar: 10.4 g
  • Sodium: 77.2 mg
  • Fat: 24.7 g
  • Carbohydrates: 26.8 g
  • Protein: 22 g
  • Cholesterol: 55.2 mg