If you’re craving a dish that brings freshness, heartiness, and vibrant color to your table, this Grilled Chicken and Quinoa Salad Bowl Recipe is your new best friend. It beautifully balances tender, smoky grilled chicken with the nutty texture of quinoa, crisp vegetables, and a tangy, zesty dressing that will have you coming back for seconds. Perfect for a quick lunch or a satisfying dinner, this salad bowl feels like a special treat but comes together with simplicity and ease.
Ingredients You’ll Need
Every ingredient in this recipe plays a star role, adding layers of flavor, texture, and color. From the protein-packed chicken to the bright cherry tomatoes and cooling cucumber, each component is chosen to make the salad not only delicious but also visually appealing and nutritionally balanced.
- Chicken breasts: Grilled to juicy perfection, they provide the hearty protein base.
- Quinoa: Cooked fluffy, it’s an excellent gluten-free grain that adds a lovely nutty flavor.
- Cherry tomatoes: Halved for bursts of sweet acidity, brightening the bowl.
- Cucumber: Diced for crunch and refreshing coolness.
- Red onion: Thinly sliced to lend a mild bite and vibrant purple hue.
- Feta cheese (optional): Crumbled on top to add creamy, salty notes.
- Olive oil: Used in grilling and dressing, setting the rich, smooth mouthfeel.
- Lemon juice: Adds a fresh, zesty brightness to the vinaigrette.
- Dijon mustard: Gives the dressing a subtle tang and depth.
- Salt and pepper: Essential seasonings to enhance all the flavors.
- Fresh parsley: A finishing garnish to add herbal freshness and color.
How to Make Grilled Chicken and Quinoa Salad Bowl Recipe
Step 1: Grill the Chicken
Start by preheating your grill to medium-high heat. Lightly season the chicken breasts with salt, pepper, and a drizzle of olive oil which helps lock in moisture and prevents sticking. Grill each breast for about 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before slicing. This rest time lets the juices redistribute, ensuring every bite is juicy and tender.
Step 2: Cook the Quinoa
While the chicken is grilling, rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water and the quinoa to a boil. Give it a quick stir, then reduce the heat to low, cover the pot, and let it simmer gently for 12 to 15 minutes until all the water is absorbed and the quinoa is tender. Fluff it with a fork and set aside to cool slightly — this fluffy base will add bulk and earthiness to your salad bowl.
Step 3: Prepare the Vinaigrette
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1 teaspoon of Dijon mustard. Season with salt and freshly cracked pepper to your taste. This simple vinaigrette is the perfect balance of tangy, rich, and slightly spicy that will enliven every ingredient in the bowl.
Step 4: Assemble the Salad
Gather all your prepared ingredients: the cooled quinoa, sliced grilled chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Toss them gently in a large bowl, then pour your vinaigrette over the top and toss again until everything is lightly coated and thoroughly combined. This step brings all the flavors together harmoniously.
Step 5: Final Touches
Divide the salad into bowls, then sprinkle crumbled feta cheese (if using) and fresh parsley leaves generously over each serving. These final touches add a creamy texture and herbaceous brightness that elevate the dish beautifully.
How to Serve Grilled Chicken and Quinoa Salad Bowl Recipe
Garnishes
Adding extra garnishes like toasted nuts or seeds can introduce a delightful crunch and subtle nuttiness. A sprinkle of freshly cracked black pepper or a drizzle of extra virgin olive oil finished just before serving can also make the flavors pop.
Side Dishes
This salad bowl shines as a full meal on its own but pairs wonderfully with crusty whole-grain bread or warm pita triangles for scooping up every last bite. A bowl of homemade vegetable soup on the side can turn your meal into an inviting, well-rounded feast.
Creative Ways to Present
Try building your Grilled Chicken and Quinoa Salad Bowl Recipe in mason jars for an attractive, layered look perfect for picnics or meal prep. Alternatively, hollow out a large tomato or cucumber and use it as a natural serving bowl to impress your guests with a fresh, edible presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Chicken and Quinoa Salad Bowl Recipe can be stored in airtight containers in the refrigerator for up to 3 days. Keep the vinaigrette separate if possible to maintain the texture of the vegetables and quinoa when reheating or serving cold.
Freezing
While quinoa holds up well to freezing, the fresh vegetables and vinaigrette do not freeze well. It’s best to freeze the cooked chicken and quinoa together in a sealed container, but prepare fresh salad components when ready to serve for optimal taste and texture.
Reheating
To reheat, gently warm your stored chicken and quinoa mixture in the microwave or on the stovetop, adding a splash of water or broth to keep it moist. Once heated, toss with fresh vegetables and vinaigrette just before serving for that bright, crisp freshness that the salad demands.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Couscous, bulgur, or farro can be tasty alternatives that offer different textures and flavors while keeping the salad hearty and satisfying.
Is this recipe gluten-free?
Yes, when using quinoa and ensuring your Dijon mustard is gluten-free, this entire Grilled Chicken and Quinoa Salad Bowl Recipe is naturally gluten-free and safe for those with gluten sensitivities.
How do I know when the chicken is fully cooked?
The best way to ensure perfectly cooked chicken is to use a meat thermometer; 165°F (74°C) is the safe internal temperature. If you don’t have one, slice into the thickest part — the juices should run clear without any pink.
Can I make this salad vegan?
Of course! Swap the grilled chicken for marinated tofu or chickpeas, and replace feta cheese with avocado slices or vegan cheese alternatives for a delicious plant-based version.
What’s the best way to keep the salad fresh for meal prep?
Store your salad components separately: quinoa and chicken in one container, chopped vegetables in another, and keep the dressing aside. Combine everything right before eating to keep flavors bright and textures crisp.
Final Thoughts
This Grilled Chicken and Quinoa Salad Bowl Recipe is one of those meals that feels nourishing and special yet remains quick and approachable. It’s packed with flavors and textures that create a delightful eating experience every time. If you’re looking for a dish that balances health, taste, and simplicity, I encourage you to give this recipe a try. It might just become your go-to for effortless weekday meals or weekend entertaining.
Print
Grilled Chicken and Quinoa Salad Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Grilled Chicken and Quinoa Salad Bowl is a nutritious and delicious meal combining perfectly grilled chicken breasts with fluffy quinoa and fresh vegetables. Tossed in a zesty lemon-Dijon vinaigrette and garnished with crumbled feta and fresh parsley, it’s a wholesome and satisfying dish that’s perfect for lunch or dinner.
Ingredients
Chicken
- 2 chicken breasts, grilled and sliced
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (for grilling)
Quinoa
- 1 cup quinoa, rinsed
- 2 cups water
Salad
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Grill the Chicken: Preheat the grill to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil to add flavor and prevent sticking.
- Cook the Chicken: Grill the chicken breasts for about 6-8 minutes on each side until thoroughly cooked through, reaching an internal temperature of 165°F (74°C). This ensures juicy, safe-to-eat chicken.
- Rest and Slice: Remove the chicken from the grill and allow it to rest for 5 minutes. Resting locks in the juices. Then slice the chicken into strips for the salad.
- Cook the Quinoa: Rinse the quinoa under cold water in a fine mesh sieve to remove bitterness. In a medium saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
- Simmer Quinoa: Once boiling, reduce heat to low, cover the saucepan, and let the quinoa simmer gently for 12-15 minutes until the water is completely absorbed and quinoa is tender.
- Fluff and Cool: Remove the saucepan from heat. Fluff the cooked quinoa with a fork to separate grains and let it cool to room temperature to prevent wilting the salad vegetables.
- Prepare Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified to make a bright and tangy dressing.
- Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, grilled chicken slices, cherry tomatoes, diced cucumber, and sliced red onion.
- Toss Salad: Drizzle the vinaigrette over the salad ingredients and toss gently to evenly coat all components with the dressing.
- Serve: Divide the salad into serving bowls. Garnish each bowl with crumbled feta cheese and a sprinkle of fresh parsley for added flavor and visual appeal.
- Optional Storage: Serve immediately for best freshness or refrigerate the salad in an airtight container for up to 2 days as a convenient meal prep option.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Rinsing quinoa well removes its natural bitter coating called saponin.
- Feta cheese is optional for a vegetarian-friendly salad; omit if dairy-free.
- Salad can be served chilled or at room temperature.
- Use fresh parsley to add a bright finish and aroma.
- Leftovers store well in the fridge for up to 2 days but quinoa may absorb more dressing over time.
