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Chicken Quinoa Salad
20
min active
·
4
servings
·
40
min total
Protein-packed salad with grilled chicken, quinoa, and a light lemon dressing.
Avo's Tip
Don’t skip resting the chicken—it keeps it juicy.
Roast chickpeas until deeply golden for maximum crunch.
Let quinoa cool slightly so it doesn’t wilt the greens.
No quinoa? Farro, couscous, or brown rice work equally well.
No grilled chicken? Shredded rotisserie chicken saves time; canned chickpeas make it vegetarian.
No homemade dressing? A good store-bought lemon or Greek dressing works fine here.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I make this salad ahead of time?
Yes. Store the chicken, quinoa, chickpeas, and dressing separately, then assemble just before eating for best texture.
Can I use rotisserie chicken instead?
Absolutely. Shredded rotisserie chicken is a great time-saving swap.
What can I use instead of quinoa?
Farro, brown rice, or couscous all work well as substitutes.
Storage & Reheating
Fridge: Store components separately in airtight containers for up to 4 days.
Reheat: microwave chicken and quinoa briefly, then assemble with fresh greens.
Freezer: Not recommended
Why It Works
Balanced and filling: Chicken, quinoa, and chickpeas make this hearty enough for lunch or dinner.
Prep-ahead friendly: Components can be cooked in advance and assembled when you need it.
Simple ingredients: Everyday produce and pantry staples keep it practical for busy weeks.
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Ingredients
1
1 lb chicken breast
2
1 (15 oz) can chickpeas, drained and rinsed
3
2 cups chopped romaine or mixed greens
4
1 cup cherry tomatoes, halved
5
1 cup cucumber, chopped
6
¼ cup thinly sliced red onion
7
⅓ cup Greek yogurt
8
2 tbsp olive oil
9
1 tbsp lemon juice
10
1 small garlic clove, grated
11
½ tsp smoked paprika
12
½ tsp garlic powder
13
Salt and pepper, to taste
14
¼ cup crumbled feta cheese
15
1 cup uncooked quinoa
Instructions
1
Rinse the quinoa under cold water using a fine mesh strainer. Add to a small saucepan with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and spread on a plate to cool.
2
Roast the chickpeas: Drain and rinse the chickpeas, pat dry with paper towels, toss with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast at 425°F for 18–20 minutes until crispy.
3
Season the chicken breast on both sides with salt, pepper, and a pinch of garlic powder. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken 6–7 minutes per side until golden and cooked through — internal temperature should reach 165°F (74°C). Rest for 5 minutes, then slice or chop.
4
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper until smooth. Taste and adjust with more lemon or salt as needed.
5
Divide the cooled quinoa among bowls. Top with the romaine, cherry tomatoes, cucumber, red onion, sliced chicken, and roasted chickpeas.
6
Drizzle the dressing over each bowl and finish with crumbled feta. Serve immediately, or store components separately and assemble just before eating.
Quick Fixes
Quinoa clumping: Spread on a baking sheet to cool before adding to the salad — it separates as it cools.
Dressing absorbed too fast: Dress right before serving or keep dressing on the side if prepping ahead.
ingrediENTS
—
1
1 lb chicken breast
—
2
1 (15 oz) can chickpeas, drained and rinsed
—
3
2 cups chopped romaine or mixed greens
—
4
1 cup cherry tomatoes, halved
—
5
1 cup cucumber, chopped
—
6
¼ cup thinly sliced red onion
—
7
⅓ cup Greek yogurt
—
8
2 tbsp olive oil
—
9
1 tbsp lemon juice
—
10
1 small garlic clove, grated
—
11
½ tsp smoked paprika
—
12
½ tsp garlic powder
—
13
Salt and pepper, to taste
—
14
¼ cup crumbled feta cheese
—
15
1 cup uncooked quinoa
instructions
1
Rinse the quinoa under cold water using a fine mesh strainer. Add to a small saucepan with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes until the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and spread on a plate to cool.
2
Roast the chickpeas: Drain and rinse the chickpeas, pat dry with paper towels, toss with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast at 425°F for 18–20 minutes until crispy.
3
Season the chicken breast on both sides with salt, pepper, and a pinch of garlic powder. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken 6–7 minutes per side until golden and cooked through — internal temperature should reach 165°F (74°C). Rest for 5 minutes, then slice or chop.
4
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper until smooth. Taste and adjust with more lemon or salt as needed.
5
Divide the cooled quinoa among bowls. Top with the romaine, cherry tomatoes, cucumber, red onion, sliced chicken, and roasted chickpeas.
6
Drizzle the dressing over each bowl and finish with crumbled feta. Serve immediately, or store components separately and assemble just before eating.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Chicken Quinoa Salad
20
min active
·
40
min total
·
4
servings
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