There is something incredibly satisfying about a fresh, vibrant bowl filled with wholesome ingredients, and the Grilled Chicken and Quinoa Salad Bowl Recipe is exactly that kind of dish. It combines tender, smoky chicken with fluffy quinoa and crisp vegetables, all tossed in a zesty lemon vinaigrette that brightens every bite. Whether you are looking for a nutritious lunch or a light dinner, this salad bowl is packed with flavors and textures that make it utterly irresistible. Plus, it’s easy to prepare, making it a perfect go-to meal when you want something healthy but delicious.
Ingredients You’ll Need
For a recipe like the Grilled Chicken and Quinoa Salad Bowl Recipe, simple ingredients truly shine and come together to create a symphony of taste and texture. Each component plays an important role, from the protein-packed chicken to the nutty quinoa and crisp veggies, all elevated by a zingy homemade vinaigrette.
- Chicken breasts: The star protein that, when grilled, adds a smoky and juicy flavor to the salad.
- Quinoa: A fluffy, nutrient-rich grain that provides a satisfying base and subtle nuttiness.
- Cherry tomatoes: These add bursts of sweetness and vibrant color.
- Cucumber: Offers a refreshing crunch and balances the other ingredients perfectly.
- Red onion: Thinly sliced for a mild bite that awakens the palate.
- Feta cheese (optional): Crumbled to introduce creaminess and a tangy contrast.
- Olive oil: Essential for grilling and the vinaigrette, delivering richness and a silky texture.
- Lemon juice: Provides bright acidity that lifts the salad’s flavors.
- Dijon mustard: Adds a subtle kick and depth to the dressing.
- Salt and pepper: To season everything perfectly.
- Fresh parsley: Finishes the dish with a herbal freshness and beautiful color.
How to Make Grilled Chicken and Quinoa Salad Bowl Recipe
Step 1: Grill the Chicken
Start by preheating your grill to medium-high heat. Lightly season the chicken breasts with salt, pepper, and a drizzle of olive oil to keep them juicy and flavorful. Grill each side for about 6 to 8 minutes until the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C). Once done, let the chicken rest for five minutes—this step is key to keeping all those tasty juices locked in before slicing it thinly.
Step 2: Cook the Quinoa
Rinse one cup of quinoa under cold water to remove its natural coating, which can be bitter. Then add the quinoa and two cups of water to a medium saucepan and bring it to a boil. Lower the heat, cover, and simmer for 12 to 15 minutes until the water is fully absorbed and the quinoa is tender. Once cooked, fluff it gently with a fork and let it cool to room temperature to avoid wilting the salad ingredients.
Step 3: Prepare the Vinaigrette
Whisk together two tablespoons of olive oil, one tablespoon of fresh lemon juice, and one teaspoon of Dijon mustard in a small bowl. Season with salt and pepper to taste, creating a simple yet vibrant dressing that perfectly complements the grilled chicken and quinoa. This vinaigrette ties all the flavors together without overpowering the natural freshness of the vegetables.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled quinoa, sliced grilled chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Drizzle the vinaigrette over the mixture and toss everything gently but thoroughly to ensure each bite is bursting with flavor. If you love a hint of creaminess and tang, sprinkle crumbled feta cheese on top and scatter some freshly chopped parsley for a colorful, aromatic finish.
How to Serve Grilled Chicken and Quinoa Salad Bowl Recipe
Garnishes
The celebration of flavors in this salad bowl can be elevated with a few simple garnishes. Fresh parsley adds herbaceous brightness and color, while the optional feta cheese offers a lovely salty, creamy contrast. A little extra drizzle of olive oil or a sprinkle of crushed red pepper flakes can further personalize the dish to your liking.
Side Dishes
This salad bowl is a satisfying meal on its own, but if you want to round out your plate, consider light, complementary sides like warm pita bread, roasted vegetables, or a tangy tzatziki sauce. These additions enhance the Mediterranean vibe of the dish without stealing the spotlight from the Grilled Chicken and Quinoa Salad Bowl Recipe.
Creative Ways to Present
Serving this salad in vibrant bowls or layered mason jars can make lunchtime feel special and inviting. For casual gatherings, arranging the ingredients separately on a platter for a “build-your-own” buffet adds a fun and interactive element. Presentation is a chance to showcase the beautiful colors and textures that make this salad so appealing.
Make Ahead and Storage
Storing Leftovers
Leftover salad should be stored in an airtight container in the refrigerator, where it will stay fresh for up to three days. Keep the feta cheese separate if possible to maintain its texture, and add it just before serving again.
Freezing
Since the fresh vegetables and dressing lose their texture and flavor upon freezing, it’s best not to freeze the fully assembled salad. However, you can freeze the grilled chicken portions separately, which will reheat well and save some prep time for another meal.
Reheating
To enjoy leftovers, gently reheat the grilled chicken in the microwave or on the stove until warmed through. Serve it over the chilled quinoa and vegetables for a delicious contrast of warm and cool. Adding a fresh drizzle of vinaigrette before eating keeps everything lively and bright.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Bulgur, couscous, or even brown rice can be excellent alternatives, though quinoa offers unique texture and nutritional benefits that make it special in this recipe.
Is this recipe gluten-free?
Yes, the Grilled Chicken and Quinoa Salad Bowl Recipe is naturally gluten-free as long as all the ingredients used are certified gluten-free, making it a great choice for those with gluten sensitivities.
Can I make this salad vegetarian?
Definitely! Simply omit the grilled chicken and add more roasted vegetables, chickpeas, or another protein like tofu to keep it hearty and satisfying.
How long does it take to prepare this salad?
From start to finish, the recipe takes about 35 minutes, making it a quick option that fits well into busy weekday meal plans.
What’s the best way to reheat leftovers?
Warm the grilled chicken separately, either in a skillet or microwave, then combine with the cold salad ingredients for the best texture and flavor experience.
Final Thoughts
If you’re craving a meal that feels both nourishing and exciting, this Grilled Chicken and Quinoa Salad Bowl Recipe is an absolute must-try. It brings together fresh, wholesome ingredients and vibrant flavors in a way that’s perfect for any day of the week. I hope you enjoy making and sharing it as much as I do—it’s one of those dishes that keeps you coming back for more!
Print
Grilled Chicken and Quinoa Salad Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American Mediterranean
- Diet: Low Fat
Description
A fresh and healthy Grilled Chicken and Quinoa Salad Bowl featuring tender grilled chicken breast, fluffy quinoa, vibrant cherry tomatoes, crisp cucumber, and tangy feta cheese, all tossed in a zesty lemon Dijon vinaigrette. Perfect for a quick and nutritious lunch or dinner.
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 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: Place the chicken on the grill and cook for about 6-8 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).
- Rest the Chicken: Remove the chicken from the grill and let it rest for 5 minutes before slicing to allow juices to redistribute.
- Prepare the Quinoa: Rinse the quinoa under cold water in a fine mesh sieve to remove any bitterness.
- Cook the Quinoa: Add the rinsed quinoa and 2 cups of water to a medium saucepan and bring to a boil.
- Simmer the Quinoa: Reduce heat to low, cover the saucepan, and let the quinoa simmer gently for 12-15 minutes until all the water is absorbed and quinoa is tender.
- Fluff and Cool: Remove the pot from heat, fluff the quinoa 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 until well combined and emulsified.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, sliced grilled chicken, cherry tomatoes, diced cucumber, and thinly sliced red onion.
- Toss with Dressing: Drizzle the vinaigrette over the salad ingredients and toss gently to ensure everything is evenly coated.
- Serve and Garnish: Divide the salad into individual bowls, sprinkle with crumbled feta cheese if using, and garnish with fresh parsley.
- Storage Option: Serve immediately for best flavor and texture, or refrigerate in an airtight container for up to 3 days for convenient meal prep.
Notes
- You can substitute chicken breasts with grilled tofu or chickpeas for a vegetarian option.
- Use quinoa tri-color for a more colorful presentation.
- Feta cheese is optional and can be omitted to make the salad dairy-free.
- The salad can be served warm or cold depending on preference.
- For added crunch, consider adding toasted nuts or seeds such as almonds or pumpkin seeds.
- Adjust the vinaigrette ingredients to taste, adding a touch of honey or maple syrup if you prefer a sweeter dressing.
