Quinoa Chicken Salad

Course: Salad

Cuisine: American

Prep Time: 5

Cook Time: 15

Cooling Time: 10

Total Time: 30

Servings: people

Calories: 598kcal

Author: Platings and Pairings

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!

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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

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.

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

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.

Nutrition