There is something truly delightful about combining hearty grilled chicken with the light, nutty flavor of quinoa in one vibrant, fresh bowl. The Grilled Chicken and Quinoa Salad Bowl Recipe brings together wholesome ingredients that not only nourish the body but also delight the taste buds with every bite. It’s colorful, packed with protein, and bursting with crisp veggies and zesty dressing, making it a go-to meal for lunch or dinner. Whether you’re craving a satisfying salad splash or a healthy grab-and-go meal, this recipe ticks all the boxes perfectly.
Ingredients You’ll Need
To create this delicious salad bowl, you’ll rely on a handful of simple, fresh ingredients that each play a crucial role in building texture, flavor, and a beautiful presentation. From juicy grilled chicken to fluffy quinoa and bright vegetables, every item contributes to an irresistible plate.
- Chicken breasts: These provide the hearty protein base, perfectly juicy when grilled.
- Quinoa: A nutritious grain that offers a slightly chewy texture and excellent fiber content.
- Cherry tomatoes: Sweet and tangy bursts of freshness that brighten the dish.
- Cucumber: Adds crispness and a cooling effect to balance the grilled flavors.
- Red onion: Thinly sliced to give a sharp, savory contrast without overwhelming.
- Feta cheese: Optional, but brings a creamy, salty tang that elevates the salad.
- Olive oil: For grilling and making the vibrant lemony vinaigrette.
- Lemon juice: Essential for adding zesty brightness to the dressing.
- Dijon mustard: Gives a slight kick and emulsifies the vinaigrette beautifully.
- Salt and pepper: To season and enhance all the flavors.
- Fresh parsley: Garnishes the dish with a pop of green and a fresh aroma.
How to Make Grilled Chicken and Quinoa Salad Bowl Recipe
Step 1: Grill the Chicken
Start by preheating your grill to medium-high heat. Season the chicken breasts generously with salt, pepper, and a light drizzle of olive oil. Grilling not only cooks the chicken to perfection but also imparts those delightful smoky char marks that boost the flavor.
Step 2: Cook the Chicken Through
Grill the chicken for about 6 to 8 minutes on each side. The key is to reach an internal temperature of 165°F (74°C) so it’s fully cooked but still juicy. Resist the urge to press down or flip too frequently, as this keeps the chicken tender.
Step 3: Rest and Slice
Once grilled, let the chicken rest off the heat for about 5 minutes. Resting allows the juices to redistribute through the meat so when you slice, each bite remains moist and flavorful.
Step 4: Prepare the Quinoa
While the chicken is grilling, rinse your quinoa under cold running water to remove its natural bitter coating. Then, bring 2 cups of water to a boil in a medium saucepan and add the rinsed quinoa.
Step 5: Cook Quinoa Until Fluffy
Reduce the heat to low, cover the pot, and let the quinoa simmer gently for 12 to 15 minutes until all the water is absorbed. Once cooked, fluff it up with a fork and allow it to cool slightly, which helps keep the salad light and fresh.
Step 6: Whisk Together the Vinaigrette
In a small bowl, combine olive oil, fresh lemon juice, Dijon mustard, salt, and pepper. Whisk it all together until it forms a smooth, tangy vinaigrette that will bring the salad ingredients together with a punch of flavor.
Step 7: Assemble the Salad
In a large mixing bowl, bring together the cooled quinoa, sliced grilled chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Drizzle your homemade vinaigrette over everything and toss gently to coat every bite evenly.
Step 8: Add Final Touches and Serve
Divide the salad into serving bowls and sprinkle crumbled feta cheese on top, along with fresh parsley for an herbal burst. The feta adds a nice creamy texture that contrasts wonderfully with the crisp veggies and warm chicken.
How to Serve Grilled Chicken and Quinoa Salad Bowl Recipe
Garnishes
For a beautifully finished bowl, add extra fresh parsley or even mint leaves for a surprising herbaceous twist. A squeeze of fresh lemon juice right before serving can also brighten the flavors wonderfully.
Side Dishes
This salad bowl is a complete meal on its own, but it pairs excellently with light sides like warm pita bread or a simple roasted vegetable medley. For something zingy, a side of tzatziki sauce complements the Mediterranean vibe perfectly.
Creative Ways to Present
Serve the Grilled Chicken and Quinoa Salad Bowl Recipe layered in clear glass jars for beautiful meal prep, or arrange it on a large platter family-style so everyone can help themselves. Adding edible flowers on top can also add a dash of elegance.
Make Ahead and Storage
Storing Leftovers
Place any leftover salad in an airtight container and refrigerate for up to 3 days. Keep the vinaigrette separate if possible, to prevent the vegetables from becoming soggy.
Freezing
While quinoa freezes well, grilled chicken can dry out. It’s best to freeze the grilled chicken separately and thaw in the fridge before reheating gently. Avoid freezing the entire salad combined as the fresh veggies will lose their texture.
Reheating
Warm up the grilled chicken in the microwave or a pan over low heat just until heated through. For the quinoa, you can also reheat slightly or enjoy it cold inside the salad—the vibrancy of this dish shines both ways.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Bulgur, couscous, or even brown rice can be excellent substitutes if quinoa isn’t readily available or simply isn’t your favorite.
Is feta cheese necessary in the salad?
Feta adds a salty, creamy component, but you can omit it or swap in goat cheese or even omit cheese entirely for a dairy-free option without losing the essence of this recipe.
Can I grill the chicken indoors?
Yes! Use a grill pan or broiler if you don’t have access to an outdoor grill. Just make sure to get those nice char marks for flavor.
How long does the salad last in the fridge?
It’s best enjoyed within 3 days of preparation to keep the veggies crisp and the flavors fresh.
Can this recipe be made vegan?
Yes! Replace the chicken with grilled tofu or tempeh and omit the feta or use a plant-based cheese alternative for a vegan-friendly bowl.
Final Thoughts
This Grilled Chicken and Quinoa Salad Bowl Recipe quickly became one of my favorite dishes to make when I want something wholesome, tasty, and versatile. It’s simple enough for weeknights but special enough to serve guests. Give it a try — I promise it will brighten your meal routine with every vibrant, satisfying bite.
Print
Grilled Chicken and Quinoa Salad Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A nutritious and flavorful Grilled Chicken and Quinoa Salad Bowl featuring tender grilled chicken, fluffy quinoa, fresh vegetables, and a tangy homemade vinaigrette, perfect for a healthy lunch or dinner.
Ingredients
Salad Ingredients
- 2 chicken breasts, grilled and sliced
- 1 cup quinoa, cooked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley, for garnish
Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Grill the Chicken: Preheat the grill to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil to enhance flavor and prevent sticking.
- Cook the Chicken: Grill the chicken for about 6-8 minutes per side, or until fully cooked with an internal temperature of 165°F (74°C), ensuring the meat is juicy and safe to eat.
- Rest and Slice: Remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, making the chicken tender. Then slice it into strips.
- Prepare the Quinoa: Rinse 1 cup of quinoa under cold water using a fine-mesh strainer to remove its natural bitterness.
- Cook the Quinoa: Add rinsed quinoa and 2 cups of water into a medium saucepan. Bring to a boil over medium-high heat.
- Simmer: Once boiling, reduce heat to low, cover, and let it simmer for 12-15 minutes until the quinoa has absorbed all the water.
- Fluff and Cool: Remove from heat, fluff the quinoa gently with a fork, and allow it to cool to room temperature.
- Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create a bright and flavorful dressing.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, grilled chicken slices, cherry tomatoes, cucumber, and red onion for a colorful mix.
- Toss with Vinaigrette: Drizzle the prepared vinaigrette over the salad ingredients and toss gently to coat everything evenly.
- Garnish and Serve: Divide the salad into serving bowls and top with crumbled feta cheese and fresh parsley for added flavor and presentation.
- Storage: Serve immediately or refrigerate for meal prep. The salad stays fresh and delicious for up to 2 days.
Notes
- To check doneness of chicken, use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
- Quinoa can be cooked ahead of time and refrigerated to save prep time.
- Feta cheese is optional and can be omitted for a lighter or dairy-free option.
- This salad can be served cold or at room temperature.
- For extra flavor, add avocado slices or toasted nuts.
- Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 days.
