This chicken quinoa salad recipe has great texture, flavor and color. It’s filled with fresh veggies like cucumber, bell pepper and red onion. Plus, you’ll get a large helping of fiber from hearty quinoa and velvety black beans. And don’t forget the boost of protein that comes from perfectly seasoned, juicy baked chicken. Top everything with a simple, homemade lemony 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.
And if you love this recipe, I’ve also got some yummy variations. Try my Quinoa Salad with Roasted Asparagus, Carrot Quinoa Salad, Quinoa Greek Salad or Shrimp Quinoa Salad!
Ingredients Make Chicken Quinoa Salad
- Chicken — You’ll need four small chicken breasts, I generally purchase free-range, organic meat when possible.
- Extra virgin olive oil — Or you can also substitute avocado oil.
- 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
Bake the chicken:
- 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.

Cook quinoa:
- 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.

Make salad dressing:
- 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!

Assemble and serve:
- 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!
- Use another protein like shrimp or steak. You can also make a vegetarian version of this salad by using tofu or chunks of salty feta cheese instead of meat.
- For extra protein, 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.

How To Store Leftovers
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).
To Freeze: Freeze salad in an airtight container or Ziploc bag for up to 4 months.
To Reheat: Microwave leftovers, on high, until warmed through completely. This salad can also be enjoyed cold, so it doesn’t necessarily need to be reheated. If frozen, I recommend thawing overnight in the refrigerator or for a couple of hours on the countertop.


Chicken Quinoa Salad
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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/storage:
- 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.
- Freezer instructions:
- Place leftover salad in an airtight, freezer safe container or large Ziploc bag and freeze for up to 4 months!
How to reheat:
- This salad can be enjoyed cold. You can also reheat it in the microwave, on high power, until warmed through completely.
Tips
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Denise @ Sweet Peas & Saffron says
I love simple and healthy dinners like this! Looks delicious!
Julia Mueller says
Goooorgeous! I’m loving all the fresh and vibrant ingredients…definitely a well-rounded and delicious meal! I need this asap!
Chrissy says
What’s your recipe for the homemade vinaigrette?
Ruth says
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.
Olivia says
Great recipe for your vinaigrette dressing. I’m gonna try it 😉
Majorie says
Delicious, lite and satisfying for a beautiful spring evening dinner. I love it!!!
Olivia says
Happy you liked it! It’s perfect for spring and summer.
Anna Arew says
Wonderful and delicious dishes!
Thank you so much and best wishes for you!
Olivia says
Thank you 😉
Athanasia says
Seems delicious
Olivia says
Indeed it’s so good and easy to make! Perfect summer dinner!
Athanasia says
Well done!
We re waiting for you in Greece
Olivia says
Thank you 😉
Macaria Valerie says
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!
Olivia says
Happy you liked it!