Chicken quinoa salad is filled with fresh veggies like cucumber, bell pepper, and red onion. Hearty quinoa and velvety black beans keep you full and satisfied, and don’t forget the perfectly seasoned, juicy baked chicken. Top everything with a simple lemon dressing for next-level deliciousness!
A delicious quinoa salad is the best way to celebrate spring! This good-for-you grain is one of my favorites, and we’ve always got some in the pantry. I even have a full guide explaining How to Make Fluffy Quinoa so you can get the perfect texture every time.
- Chicken — You’ll need four small chicken breasts. I generally purchase free-range, organic meat when possible.
- Seasonings — Italian seasonings, paprika, ground coriander, salt, and black pepper.
- Quinoa — I typically use white quinoa, but any color will do!
- Lemon juice — For a citrusy, homemade dressing. I always squeeze mine fresh, bottled can work in a pinch, but it’s not nearly as tasty. You can also use fresh lime (lime juice).
- Veggies — Red onion, red bell pepper (or your favorite color) and crunchy cucumber. You can certainly use other vegetables as well like tomatoes and spinach.
- Legumes — Delicious, velvety black beans.
- Garnish — I love sprinkling some fresh chopped parsley or fresh cilantro and mint.
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment or foil for easy cleanup.
- Coat chicken breasts with olive oil in a bowl.Add Italian seasoning, paprika, coriander, salt, and pepper. Mix well.
- Arrange on the baking sheet and bake for 15 minutes or until internal temp reaches 165°F.
- Rest for 10 minutes before slicing to retain moisture.
- Fill a medium saucepan with water and bring it to a boil. Rinse and drain quinoa in a fine mesh strainer.
- When water comes to a rolling boil, reduce heat to low, add quinoa and place a lid on the saucepan. Cook for 10-15 minutes, remove from heat and then fluff it up with a fork!
- Set quinoa aside and let it rest/cool for at least five minutes.
- Grab a small mason jar or bowl and all of your dressing ingredients: freshly squeezed juice from one lemon, olive oil, salt and black pepper.
- Place a lid on your mason jar and shake vigorously until emulsified. If you don’t have a lid, simply use a whisk to combine!
- Add cooked quinoa, chopped vegetables and black beans to a really big bowl and toss everything together very well. Drizzle dressing over ingredients and stir again.
- Do a taste test and add some more salt and pepper, if necessary, then garnish with fresh parsley and serve with sliced chicken. Enjoy!
Recipe Tips
- Try grilled chicken or rotisserie chicken rather than baked!
- For extra flavor, you can cook your quinoa in bone broth instead of water.
- I love black beans, but feel free to use whatever type you enjoy most. Green beans, cannellini beans or chickpeas would all be delicious. You can even substitute lentils.
Chicken Quinoa Salad
Chicken quinoa salad is filled with fresh veggies like cucumber, bell pepper, and red onion. Hearty quinoa and velvety black beans keep you full and satisfied, and don’t forget the perfectly seasoned, juicy baked chicken. Top everything with a simple lemon dressing for next-level deliciousness!
Video
Ingredients
For the Chicken
- 4 small free-range organic chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon ground coriander
- Salt and pepper
For the Quinoa
- 1 cup quinoa well-rinsed
- 2 cups water
- Salt and pepper
For the Dressing
- 2 tablespoons lemon juice fresh squeezed
- ¼ cup extra-virgin olive oil
- Salt and black pepper
For the Salad
- ¼ cup red onion chopped
- 1 cup cucumber chopped
- 1 cup red bell pepper chopped
- 1 cup black beans cooked
- 2 tablespoons chopped fresh parsley optional
Instructions
- Preheat oven to 400ºF.
- In a medium glass bowl, add chicken and olive oil. Mix well.
- Add spices and toss everything together, then set aside.
- Place chicken on a baking sheet lined with aluminum foil or parchment paper. Roast for approximately 15 minutes or until internal temperature reaches 165°F. Let it cool down and slice before serving.
- In a medium saucepan, bring water to a boil over high heat. Once boiling, reduce the heat to low and add quinoa. Cover the saucepan with a lid and let it cook for 10-15 minutes. Remove from the heat, uncover, fluff with a fork, and set aside to cool for at least 5 minutes.
- In a mason jar or small bowl, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything.
- In a large bowl, add cooked quinoa, red onions, cucumber, red bell pepper and black beans. Stir really well. Pour the dressing on top and mix everything again.
- Taste and adjust the seasoning if you think it's necessary. Garnish with fresh parsley if you prefer. Serve immediately with sliced chicken and enjoy!
- Meal prep: Place an even amount of chicken quinoa salad into 4 glass containers. Cover with a lid, and place in the fridge for up 4 days. You can also store your salad in one, large container if desired.
- To Freeze: Place leftover salad in an airtight, freezer safe container or large Ziploc bag and freeze for up to 4 months!
- To Store: Place leftover salad in an airtight container. Refrigerate for 3 to 4 days. Without chicken, leftover salad will last a bit longer (5-6 days).
Notes
Use leftover chicken to make this recipe even faster. You can try grilling chicken (instead of baking) if desired.
Nutrition
Serving: 1/4, Calories: 478kcal, Carbohydrates: 80g, Protein: 15g, Fat: 11g, Sodium: 731mg, Potassium: 278mg, Fiber: 7g, Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love simple and healthy dinners like this! Looks delicious!
Goooorgeous! I’m loving all the fresh and vibrant ingredients…definitely a well-rounded and delicious meal! I need this asap!
What’s your recipe for the homemade vinaigrette?
This salad is delicious! I didn’t have any red peppers so I added a large chopped tomato. We liked it with a vinaigrette dressing made of olive oil, some apple cider vinegar, a generous teaspoon of dijon mustard, salt and a little sugar (we think it’s too bitter without it).
I’m saving this one for a healthy and quick lunch or dinner.
Great recipe for your vinaigrette dressing. I’m gonna try it 😉
Delicious, lite and satisfying for a beautiful spring evening dinner. I love it!!!
Happy you liked it! It’s perfect for spring and summer.
Wonderful and delicious dishes!
Thank you so much and best wishes for you!
Thank you 😉
Seems delicious
Indeed it’s so good and easy to make! Perfect summer dinner!
Well done!
We re waiting for you in Greece
Thank you 😉
This Quinoa Chicken Salad recipe looks fantastic! I love how it combines simple, wholesome ingredients like quinoa, chicken, and fresh veggies into a healthy and filling meal. The addition of the lemon dressing sounds so refreshing and adds a perfect zesty touch. It’s great to see such a balanced recipe that’s high in protein and fiber, making it perfect for meal prepping or a light lunch. The vibrant colors also make it so appealing! Thank you for sharing this easy yet nutritious dish — I can’t wait to give it a try for a quick, healthy meal option!
Happy you liked it!