If you are on the lookout for a vibrant dish that perfectly balances protein, fresh vegetables, and wholesome grains, the Grilled Chicken and Quinoa Salad Bowl Recipe is your new go-to. This dish bursts with bright colors and bold flavors, offering a delicious yet nutritious option that feels light but satisfying. Whether you want a quick lunch, a light dinner, or a make-ahead meal for busy days, this salad bowl covers all bases with tender grilled chicken, fluffy quinoa, crisp veggies, and a zesty homemade vinaigrette that ties everything together beautifully.
Ingredients You’ll Need
Coming together with simple but carefully chosen ingredients, this salad bowl lets every element shine while complementing each other. From the lean grilled chicken to the nutty quinoa and crisp vegetables, each component adds a distinct texture, flavor, and a pop of color that makes this recipe as hearty as it is inviting.
- Chicken breasts: Use fresh, high-quality breasts for juicy grilled chicken that’s bursting with savory flavor.
- Quinoa: Rinse well to remove bitterness and cook until fluffy for a nutritious grain base with a subtle, nutty note.
- Cherry tomatoes: Halved for juiciness and vibrant red color, they add a fresh, tangy sweetness.
- Cucumber: Diced to provide a cool, crisp bite that refreshes every spoonful.
- Red onion: Thinly sliced for a hint of sharpness that perfectly balances the other flavors.
- Feta cheese: Crumbled on top (optional) for creamy, salty richness that elevates the salad’s taste.
- Olive oil: The key to the vinaigrette and seasoning, adding smooth richness and depth.
- Lemon juice: Freshly squeezed for a bright, zesty kick in the dressing.
- Dijon mustard: Adds complexity and a gentle tang to the vinaigrette.
- Salt and pepper: Essential for enhancing all the flavors perfectly.
- Fresh parsley: Used as a garnish to bring a burst of herbaceous freshness and vibrant green 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 so it’s perfectly hot when the chicken hits the grates. Season the chicken breasts simply with salt, pepper, and a light drizzle of olive oil to keep them juicy and flavorful. Grill each side for about 6 to 8 minutes until they reach an internal temperature of 165°F (74°C), ensuring they’re fully cooked but still tender. After grilling, let the chicken rest for 5 minutes—this step is crucial to lock in the juices before slicing.
Step 2: Cook the Quinoa
While the chicken rests, prepare your quinoa. Start by rinsing it under cold water to remove any residual bitterness, then bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, lower the heat to a simmer, cover the pot, and cook for 12 to 15 minutes or until all the water has been absorbed. Fluff the quinoa gently with a fork and allow it to cool slightly; this will help maintain the salad’s light texture when mixing later.
Step 3: Prepare the Vinaigrette
In a small bowl, whisk together two tablespoons of olive oil, one tablespoon of lemon juice, a teaspoon of Dijon mustard, and a pinch of salt and pepper. This vinaigrette brings a tangy brightness and subtle spice that lifts every ingredient in the Grilled Chicken and Quinoa Salad Bowl Recipe, tying the salad together with a silky, cohesive dressing.
Step 4: Assemble the Salad
In a spacious large bowl, combine the cooled quinoa, sliced grilled chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Drizzle your freshly made vinaigrette over the mixture and toss everything gently but thoroughly to ensure each component is coated with the flavorful dressing.
Step 5: Final Touches
Divide the salad into serving bowls and sprinkle crumbled feta cheese over the top for a luscious finish. Garnish with fresh parsley leaves to add a pop of color and a fragrant, earthy note. Serve immediately to enjoy the salad at its freshest or refrigerate for a delightful make-ahead meal.
How to Serve Grilled Chicken and Quinoa Salad Bowl Recipe
Garnishes
Fresh parsley is the classic choice, but consider adding a few thin lemon slices or a sprinkle of toasted nuts for a crunchy texture. These small touches not only brighten the dish but bring an extra dimension of flavor and visual appeal.
Side Dishes
This salad bowl shines on its own, but if you want to serve it with sides, light options like grilled pita bread, hummus, or roasted vegetables make delightful pairings that complement the fresh, clean flavors.
Creative Ways to Present
Serve the salad in clear glass bowls or mason jars to showcase the colorful layers, making it perfect for entertaining or meal prepping in style. You can also create individual plates by plating the salad over a bed of greens or sliced avocado for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad in an airtight container in the refrigerator for up to three days. Store the vinaigrette separately if possible to maintain freshness and prevent the salad from becoming soggy.
Freezing
While quinoa and chicken freeze well separately, the fresh vegetables and dressing in this salad bowl do not freeze well. It’s best to avoid freezing the assembled salad to preserve texture and flavor.
Reheating
If you want to warm the chicken and quinoa, gently reheat them in a microwave or on the stovetop before combining with fresh vegetables and dressing. Always add cold ingredients after reheating for the best texture.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Brown rice, couscous, or bulgur all work wonderfully as alternatives, each bringing its unique texture and flavor to the salad bowl.
Is this salad suitable for meal prepping?
Yes, the Grilled Chicken and Quinoa Salad Bowl Recipe is perfect for meal prep. Just keep the dressing separate until ready to eat to keep everything fresh and crisp.
Can I make this recipe vegetarian?
Definitely. You can swap the grilled chicken with grilled tofu, chickpeas, or roasted vegetables for a satisfying vegetarian version.
What dressing alternatives can I use?
If you’re looking to switch things up, try a yogurt-based dressing or a balsamic glaze. Both add a different dimension without overpowering the salad’s natural flavors.
How do I ensure the chicken stays juicy?
Let the chicken rest after grilling for at least five minutes. This resting period allows the juices to redistribute, resulting in tender, moist slices perfect for the salad.
Final Thoughts
I genuinely believe the Grilled Chicken and Quinoa Salad Bowl Recipe is a wonderfully versatile dish that delivers both flavor and nutrition without any fuss. It’s one of those recipes that feels special yet comes together easily, making it perfect for any day of the week. Whether you’re cooking for family, prepping ahead, or inviting friends over, this salad bowl will be a bright, delicious star on your table. Trust me, once you try it, it will quickly become a favorite in your recipe collection.
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: Mediterranean
- Diet: Low Fat
Description
This Grilled Chicken and Quinoa Salad Bowl is a healthy and flavorful meal that combines tender grilled chicken breasts with fluffy quinoa, fresh vegetables, and a tangy homemade vinaigrette. Perfect for a quick lunch or dinner, this salad is both protein-packed and refreshing, making it ideal for meal prep or a light, satisfying 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 generously with salt, pepper, and a light drizzle of olive oil to enhance flavor and prevent sticking.
- Cook the Chicken: Place the chicken on the grill and cook for 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest and Slice: Remove the grilled chicken breasts from the grill and let them rest for 5 minutes to retain their juices before slicing them thinly.
- Cook the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water in a fine mesh sieve. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring it to a boil.
- Simmer the Quinoa: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 12-15 minutes until the quinoa has absorbed all the water and is tender.
- Fluff and Cool: Remove the pot from heat, fluff the quinoa with a fork to separate the grains, and set aside to cool to room temperature.
- Prepare the Vinaigrette: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, salt, and pepper to taste, creating a bright and tangy dressing.
- Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, sliced grilled chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- Toss with Dressing: Drizzle the vinaigrette over the salad ingredients and toss gently to coat everything evenly with the flavorful dressing.
- Garnish and Serve: Divide the salad into serving bowls, sprinkle with crumbled feta cheese if desired, and garnish with fresh parsley to add a pop of color and freshness.
- Storage Option: Serve immediately or store in the refrigerator for up to 2 days, making it an excellent choice for meal prep.
Notes
- You can substitute chicken breasts with grilled tofu or chickpeas for a vegetarian version.
- Feel free to add other fresh herbs like mint or basil for extra flavor.
- To make it gluten-free, ensure the Dijon mustard used does not contain gluten.
- This salad tastes great served chilled or at room temperature.
- For added crunch, consider topping with toasted nuts or seeds.
