Save A vibrant, protein-packed salad featuring juicy lemon-Dijon marinated chicken atop fluffy quinoa, tossed with crisp vegetables and a zesty dressing.
This salad quickly became a staple in my kitchen—it's so simple yet feels like a restaurant-quality meal. The combination of tangy lemon, creamy feta, and tender chicken makes it utterly crave-worthy, no matter the season.
Ingredients
- Boneless skinless chicken breasts: 2 large
- Olive oil: 2 tbsp (for marinade) plus 2 tbsp (for dressing)
- Fresh lemon juice: 2 tbsp (for marinade) plus 2 tbsp (for dressing)
- Dijon mustard: 1 tbsp (for marinade) plus 1 tsp (for dressing)
- Garlic: 1 clove, minced
- Salt: 1/2 tsp (for marinade) plus more for dressing
- Black pepper: 1/4 tsp (for marinade) plus more for dressing
- Quinoa: 1 cup, rinsed
- Water or low-sodium chicken broth: 2 cups
- Cherry tomatoes: 1 cup, halved
- Cucumber: 1 cup, diced
- Red onion: 1/4 cup, finely chopped
- Fresh parsley: 1/4 cup, chopped
- Feta cheese: 1/4 cup, crumbled (optional)
- Honey: 1 tsp
- Dried oregano: 1/2 tsp
Instructions
- Marinate Chicken:
- In a bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper. Add chicken breasts, turning to coat. Marinate for at least 15 minutes (up to 2 hours for deeper flavor).
- Cook Quinoa:
- Rinse quinoa under cold water. In a saucepan, combine quinoa and water (or broth). Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
- Grill Chicken:
- Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts 6–7 minutes per side, or until cooked through and juices run clear. Remove, rest for 5 minutes, then slice thinly.
- Assemble Salad:
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley.
- Make Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, oregano, salt, and pepper. Drizzle over the salad and toss gently to combine.
- Top and Serve:
- Top the salad with sliced chicken and sprinkle with feta cheese (if using). Serve immediately or chill for up to 2 hours for enhanced flavor.
Save My family loves digging into this salad on warm evenings, especially when we gather on the back porch. It's a dish we all agree on, and even the kids ask for seconds!
Required Tools
Mixing bowls, whisk, saucepan with lid, grill pan or skillet, sharp knife, cutting board
Allergen Information
Contains milk (if using feta cheese) and mustard. Always check labels for hidden allergens in Dijon mustard and feta cheese.
Nutritional Information
Per serving: 410 calories, 16 g total fat, 34 g carbohydrates, 34 g protein
Save This salad is sure to become a regular favorite thanks to its bold flavors and easy prep. Enjoy it for lunch, dinner, or weekend gatherings—the leftovers are just as tasty.
Recipe FAQ
- → How do I ensure the chicken stays juicy?
Marinate the chicken for at least 15 minutes to allow flavors to penetrate and retain moisture. Cook over medium-high heat until juices run clear, then let it rest before slicing.
- → Can I substitute quinoa with another grain?
Yes, grains like couscous, bulgur, or farro can be used but adjust cooking times accordingly to maintain texture.
- → What’s the best way to rinse quinoa?
Place quinoa in a fine mesh strainer and rinse under cold running water to remove natural bitterness before cooking.
- → How can I make the salad dairy-free?
Simply omit the feta cheese or replace it with a dairy-free alternative to keep the dish creamy without allergens.
- → What dressing ingredients balance the flavors?
The combination of olive oil, fresh lemon juice, Dijon mustard, honey, and oregano creates a zesty and slightly sweet dressing that complements the savory chicken and fresh vegetables.
- → Can this dish be served cold or warm?
This dish can be enjoyed warm immediately after cooking or chilled for a couple of hours to enhance the flavors and serve cold.