This easy Quinoa Chicken Salad is a protein-packed, meal-prep-friendly recipe that tosses quinoa, chicken, veggies, and feta in a super simple lemon dressing. It’s hearty, refreshing, and perfect for lunch or dinner!
Table of Contents
Not sure what to do with the leftover rotisserie chicken in your fridge? Are your fresh vegetables starting to turn? This Quinoa Chicken Salad recipe has your back! It’s possibly the easiest quinoa salad of all time that uses up your leftovers in the best way.
Similar to my Copycat Costco Quinoa Salad, it’s made with a base of cooked and cooled quinoa, then layered with fresh Mediterranean-inspired vegetables and herbs. I tossed in the leftover rotisserie chicken already in my fridge, then added some crumbled feta for its addictive salty, creamy goodness. Finished with a 4-ingredient lemon dressing, this satisfying and delicious cold chicken lunch is everything I want in a nourishing meal!
Best of all? The ways to put your own spin on it are endless. Swap the quinoa for brown rice, change the dressing, fold in flavorful extras, etc. Whether you’re meal prepping for the week or tossing it together for a quick dinner, this recipe’s got your back.
Ingredient notes
- Quinoa – White, red, or tri-color quinoa all work here. Light and fluffy cooked quinoa is a perfect grain for salads because, as a complete plant-based protein, it’s very filling and holds its texture even after it’s tossed in dressing.
- Chicken stock – I prefer cooking quinoa in chicken stock instead of water because it infuses the grains with savory flavor right from the start. Vegetable broth or homemade bone broth are also great options. You can even use water in a pinch; just be sure to season it generously with salt.
- Fresh vegetables – I bulked up this salad with fresh Mediterranean vegetables, like red onion, cherry tomatoes, and cucumber.
- Fresh parsley
- Feta
- Lemon juice – Squeezed fresh from the lemons, please!
- Lemon vinaigrette – This zippy dressing is a simple blend of fresh lemon juice, extra virgin olive oil, kosher salt, and freshly ground black pepper. So easy! I mix it right in the salad bowl before adding everything else.
How to make it
Step 1
Cook the Quinoa
- Add the rinsed and drained quinoa, stock, and a pinch of salt to a small pot.
- Heat to a boil, then reduce the heat, cover, and let it simmer for 15 minutes.
- Fluff the cooked quinoa with a fork and spread it out on a baking sheet to cool.
Step 2
Soak the Onion
- Meanwhile, soak the minced red onion in a small bowl of cold water for 10 minutes to tone down its sharp flavors.
- Drain well before using.
Step 3
Make the Dressing
- Juice the lemons into a large salad bowl.
- Add the olive oil, salt, and pepper.
- Whisk the dressing until it’s emulsified.
Step 4
Toss, Taste, and Serve
- Add the quinoa, onion, tomatoes, cucumber, parsley, chicken, and feta to the bowl.
- Gently toss everything together.
- Taste and add more lemon juice, salt, or pepper if needed.
- Serve and enjoy!
More ways to cook quinoa
Don’t feel like babysitting a pot on the stove? You’ve got options:
- Instant Pot: Pressure cook 1 cup of rinsed quinoa + 1½ cups liquid on HIGH for 1 minute. Let the pressure naturally release for 10 minutes, then manually release the remaining pressure.
- Rice Cooker: Use a 1:2 ratio of rinsed quinoa to cooking liquid and cook it just like rice.
Tips and tricks
- Rinsing the quinoa is the most important step in any quinoa recipe because it removes the natural bitter-tasting coating called saponin. A quick rinse under cold water in a fine mesh strainer is all it takes.
- This salad is best served cold or at room temperature. That said, don’t worry if your quinoa or chicken is still a little warm when you toss them in—the salad will still taste great. But with all of the crisp, fresh veggies, this isn’t the kind of dish you’ll want to serve piping hot.
- Double the dressing. If you love your salads on the saucier side or want extra for serving, just double the lemon vinaigrette recipe and refrigerate the unused portion in an airtight jar for up to a week.
Variations
You can totally make this chicken and quinoa salad your own using whatever you’re in the mood for! Here are some fun ways to switch things up:
- Mix and match the herbs – Don’t stop at fresh parsley. Toss in mint or basil to lean further into the Mediterranean vibes.
- Swap the cheese – Crumbled goat cheese or shaved parmesan pairs just as well with the lemony dressing. Try crumbled blue cheese for something bolder.
- Switch the dressing – Try my Lemon Pesto Dressing or Zesty Italian Dressing for a different flavor profile.
- Add more fresh veggies – Want to turn this into more of a kale quinoa feta salad? Just toss in a few handfuls of finely chopped raw kale. Other vegetables that pair well are shredded carrots, thinly sliced bell peppers, sliced radishes, or chopped snap peas.
- Add roasted veggies – The warm, caramelized depth from roasted veggies, such as artichoke hearts, zucchini, cherry tomatoes, or sweet potatoes, is fantastic here.
- Play with the textures – Instantly level up the salad by adding more texture—think briny kalamata olives or capers, creamy diced avocado, chewy sun-dried tomatoes, or toasted nuts or seeds for crunch.
Serving suggestions
This quinoa chicken salad is totally satisfying on its own, but it’s also delicious served with warm pita for scooping and a few light sides, like:
Storing
This salad keeps for up to 4 days in the fridge. For meal prep or easy grab-and-go meals, pack the leftovers into individual airtight containers. Top each bowl with a fresh squeeze of lemon before serving to brighten things back up.
Erin’s wine pairings for Quinoa Chicken Salad
This chicken quinoa salad pairs best with wines that complement the lemony dressing and fresh veggies. Here are a few great options:
- A zesty, citrusy Pinot Gris or Sauvignon Blanc matches the vinaigrette and cuts through the richness of the feta.
- A fruity yet crisp dry Rosé is always a good choice for fresh Mediterranean salads.
More hearty grain salads
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Full Recipe
Quinoa Chicken Salad
Equipment
Ingredients
- 1 cup quinoa (uncooked)
- 2 cups chicken stock (or water, bone broth or vegetable broth)
- 1/4 small red onion (diced)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (chopped)
- 1/2 cup parsley (chopped )
- 2 cups chicken meat (leftover, torn from a rotisserie bird)
- 1/2 cup feta cheese (cubed)
- 6 Tablespoons lemon juice (plus more to taste, about 2 lemons)
- 1/4 cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Kosher salt & black pepper (to taste)
Instructions
- Rinse and drain quinoa. Add quinoa, water and a pinch of salt to a small pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and spread out on a baking sheet to let cool for 5-10 minutes.
- Meanwhile, add minced red onion to a bowl of cold water and let soak for 10-minutes, drain. This helps to tame down the onion.
- Juice the lemons into a large bowl (large enough for the salad). Add olive oil and a pinch of salt and pepper. Whisk to combine.
- Add the cooled quinoa, red onion, cherry tomatoes, cucumber, parsley, chicken and feta cheese. Toss to combine and season with additional salt and pepper and lemon juice, to taste.
Notes
- Rinsing the quinoa is the most important step in any quinoa recipe because it removes the natural bitter-tasting coating called saponin. A quick rinse under cold water in a fine mesh strainer is all it takes.
- This salad is best served cold or at room temperature. That said, don’t worry if your quinoa or chicken is still a little warm when you toss them in—the salad will still taste great. But with all of the crisp, fresh veggies, this isn’t the kind of dish you’ll want to serve piping hot.
- Double the dressing. If you love your salads on the saucier side or want extra for serving, just double the lemon vinaigrette recipe and refrigerate the unused portion in an airtight jar for up to a week.
- Mix and match the herbs – Don’t stop at fresh parsley. Toss in mint or basil to lean further into the Mediterranean vibes.
- Swap the cheese – Crumbled goat cheese or shaved parmesan pairs just as well with the lemony dressing. Try crumbled blue cheese for something bolder.
- Switch the dressing – Try my Lemon Pesto Dressing or Zesty Italian Dressing for a different flavor profile.
- Add more fresh veggies – Want to turn this into more of a kale quinoa feta salad? Just toss in a few handfuls of finely chopped raw kale. Other vegetables that pair well are shredded carrots, thinly sliced bell peppers, sliced radishes, or chopped snap peas.
- Add roasted veggies – The warm, caramelized depth from roasted veggies, such as artichoke hearts, zucchini, cherry tomatoes, or sweet potatoes, is fantastic here.
- Play with the textures – Instantly level up the salad by adding more texture—think briny kalamata olives or capers, creamy diced avocado, chewy sun-dried tomatoes, or toasted nuts or seeds for crunch.
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