There is something incredibly satisfying about a meal that is both nourishing and bursting with vibrant flavors, and the Grilled Chicken and Quinoa Salad Bowl Recipe checks all those boxes beautifully. This dish offers a fantastic balance of tender, juicy grilled chicken paired with fluffy quinoa, fresh, crisp vegetables, and a tangy homemade vinaigrette that brings everything together. It’s perfect for a wholesome lunch, a light dinner, or even as a meal prep winner for the week ahead. Trust me, once you try this recipe, it will quickly become a go-to favorite that feels like a treat every time you eat it.
Ingredients You’ll Need
Simple, straightforward ingredients make this recipe shine, each contributing essential flavors and textures that complement one another perfectly. These are pantry staples and fresh produce that combine for a colorful, healthy bowl that’s as satisfying to make as it is to eat.
- Chicken breasts: Grilled to juicy perfection, they provide a hearty protein base for the salad bowl.
- Quinoa: Fluffy and nutty, it adds a wonderfully light yet filling texture that pairs well with every bite.
- Cherry tomatoes: Halved for bursts of sweetness and a pop of vibrant red color.
- Cucumber: Diced for crunch and refreshing coolness that balances the warm grilled chicken.
- Red onion: Thinly sliced to bring a subtle sharpness and depth to the salad.
- Feta cheese (optional): Crumbled for a creamy, tangy contrast that elevates the salad’s flavor profile.
- Olive oil: Used in both grilling and the vinaigrette, it adds healthy fat and richness.
- Lemon juice: The citrusy zing that brightens up the whole dish.
- Dijon mustard: Adds a gentle kick and emulsifies the dressing smoothly.
- Salt and pepper: Essential seasonings to bring out each ingredient’s best qualities.
- Fresh parsley: Chopped as a fresh, herbaceous garnish that adds color and aroma.
How to Make Grilled Chicken and Quinoa Salad Bowl Recipe
Step 1: Prepare and Grill the Chicken
Start by preheating your grill to medium-high heat. Season the chicken breasts generously with salt, pepper, and a little olive oil to keep them moist and flavorful during grilling. This step is essential because a well-seasoned chicken will be the star of your bowl, providing juicy bites with a smoky aroma.
Step 2: Cook the Chicken Thoroughly
Grill each chicken breast for about 6 to 8 minutes per side, making sure the internal temperature reaches 165°F (74°C) for safe consumption. Don’t rush this part – proper grilling ensures tender, not dry, chicken, which makes all the difference in your salad.
Step 3: Rest and Slice the Chicken
Once cooked, let the chicken rest for at least 5 minutes to allow the juices to redistribute. Then slice it thinly to make it easy to eat in salad form. Those juicy, warm slices will beautifully meld with the fresh quinoa and veggies.
Step 4: Cook the Quinoa
Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine rinsed quinoa with 2 cups of water and bring it to a boil. This simple grain takes just 12 to 15 minutes to cook, soaking up water and becoming fluffy yet slightly nutty.
Step 5: Fluff and Cool the Quinoa
Once the water is fully absorbed, remove the pot from heat and fluff the quinoa gently with a fork. Allow it to cool slightly before assembling your salad, which prevents the chicken and fresh veggies from wilting or heating up.
Step 6: Whisk Together the Vinaigrette
In a small bowl, mix olive oil, lemon juice, Dijon mustard, salt, and pepper until fully combined. This bright, tangy dressing is the magic touch that lifts the dish, tying all the ingredients together with a lively flavor boost.
Step 7: Combine All Ingredients
In a large bowl, toss the cooked quinoa, sliced grilled chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion together. Drizzle the vinaigrette over the top and toss gently to coat everything evenly. This assembly is where the flavors start harmonizing beautifully.
Step 8: Serve and Garnish
Divide the salad into bowls and top each with crumbled feta cheese if you like it, and sprinkle fresh parsley over the top for a burst of color and herbaceous aroma. Serve immediately for the freshest experience or refrigerate for an easy grab-and-go meal prep.
How to Serve Grilled Chicken and Quinoa Salad Bowl Recipe
Garnishes
Beyond the fresh parsley and feta cheese, you can jazz up your salad bowl with some toasted pine nuts or a sprinkle of chili flakes if you enjoy a little heat. These garnishes add exciting texture contrasts and new flavor dimensions to your already delicious bowl.
Side Dishes
If you want to make a complete meal, consider pairing this salad bowl with warm, crusty bread or garlic pita chips. A light soup like a chilled gazpacho or classic tomato bisque also complements the fresh, vibrant nature of this salad.
Creative Ways to Present
Get playful with your presentation by serving the salad in mason jars for meal prep or on large wooden boards alongside dippers like hummus and crudités. Layering ingredients in clear containers or arranging each component separated on a platter allows everyone to customize their bowls, making it a fun, interactive meal.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Grilled Chicken and Quinoa Salad Bowl Recipe in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate if possible to maintain freshness and prevent sogginess. This way, the salad stays vibrant and crisp when you’re ready to enjoy it again.
Freezing
While freezing the entire salad is not recommended due to the vegetables and dressing losing their texture, you can freeze cooked grilled chicken and quinoa separately. When ready to eat, thaw and combine with fresh vegetables and dressing to recreate the salad without compromising flavor and texture.
Reheating
For best results, reheat the grilled chicken and quinoa gently in the microwave or on the stovetop until warm but not hot. Toss with fresh veggies and vinaigrette after reheating to preserve the salad’s fresh, crisp quality and delicious flavor balance.
FAQs
Can I use other grains instead of quinoa?
Absolutely! While quinoa offers a nice texture and protein boost, you can substitute with couscous, bulgur, or even brown rice depending on your preference and what you have on hand.
Is this salad suitable for meal prep?
Yes, this Grilled Chicken and Quinoa Salad Bowl Recipe is ideal for meal prepping. Keep the dressing separate, and the salad will stay fresh and flavorful for a few days in the refrigerator.
Can I make this recipe vegetarian?
Sure thing! Simply omit the grilled chicken and add your favorite plant-based protein like chickpeas, tofu, or tempeh to maintain a hearty, satisfying salad.
How do I keep the salad from getting soggy?
The key is to store the dressing separately and add it just before serving. Also, allow cooked quinoa to cool completely before assembling to retain the best texture.
What can I add to make it more filling?
If you want to bulk up the salad, consider adding avocado slices, hard-boiled eggs, or extra nuts and seeds. These ingredients add healthy fats and extra protein that keep you energized longer.
Final Thoughts
If you’re looking for a bright, hearty, and wholesome meal that feels effortlessly special, the Grilled Chicken and Quinoa Salad Bowl Recipe is a winner you’ll want to make again and again. It’s versatile, easy to prepare, and packed with flavors that celebrate fresh ingredients in the best way. Give it a try soon and watch it become one of your cherished go-to dishes for any time you need a tasty boost.
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 vibrant and healthy Grilled Chicken and Quinoa Salad Bowl featuring tender grilled chicken breasts, fluffy quinoa, fresh cherry tomatoes, cucumber, and red onion, all tossed in a zesty lemon vinaigrette. This dish makes a perfect nutritious lunch or light dinner, combining protein and fresh vegetables for a balanced meal.
Ingredients
Protein
- 2 chicken breasts, grilled and sliced
Grains
- 1 cup quinoa, cooked
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
Dairy (optional)
- 1/4 cup feta cheese, crumbled (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Grill the Chicken: Preheat your 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: Place the chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is thoroughly cooked.
- Rest and Slice: Remove the chicken from the grill and let it rest for 5 minutes to retain its juices before slicing into strips.
- Rinse Quinoa: Rinse the quinoa under cold running water using a fine mesh sieve to remove its natural coating, which can be bitter.
- Cook Quinoa: In a medium saucepan, combine rinsed quinoa with 2 cups of water and bring it to a boil over medium-high heat.
- Simmer: Lower the heat to a simmer, cover the pan, and cook the quinoa for 12-15 minutes until it has absorbed the water and is tender.
- Fluff and Cool: Remove the pan from heat, fluff the quinoa gently with a fork, and allow it to cool to room temperature.
- Prepare Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined and emulsified.
- Combine Salad Ingredients: In a large bowl, mix the cooled quinoa, grilled chicken slices, cherry tomatoes, diced cucumber, and sliced red onion thoroughly.
- Toss with Dressing: Drizzle the prepared vinaigrette over the salad and toss everything together to coat evenly.
- Garnish and Serve: Portion the salad into bowls, sprinkle with crumbled feta cheese if using, and garnish with fresh parsley for added flavor and color.
- Storage Option: Serve immediately for best taste or refrigerate the salad for meal prep. It keeps well chilled for up to 3 days.
Notes
- If you prefer, substitute feta with goat cheese or omit cheese to keep it dairy-free.
- Quinoa can be cooked in vegetable or chicken broth to add more flavor.
- This salad can be served warm or cold according to your preference.
- Try adding toasted nuts like almonds or walnuts for extra crunch.
- Leftovers store well in an airtight container for up to 3 days in the refrigerator.
