Save to Pinterest My friend Sarah showed up one Tuesday evening with a container of this salad, and I remember being skeptical—how could something so colorful and light actually fill you up? I took one bite of that lemon-herb chicken against the fluffy quinoa, and suddenly I understood why she'd been raving about it all week. It became my go-to when I wanted to feel energized without the heaviness, and now I make it whenever I need to remember that healthy food can taste genuinely delicious.
I brought this to a potluck last summer, and it disappeared before I could even grab a second helping. My coworker Marcus asked for the recipe right there on the spot, and watching him carefully write down each ingredient made me realize how approachable this dish really is. He texted me weeks later saying he'd made it for his family dinner, and now it's become his thing too.
Ingredients
- Boneless, skinless chicken breasts: These cook evenly and absorb the marinade beautifully, though I always pound them slightly thinner so they grill faster and stay juicy inside.
- Olive oil: Use good quality here since it's tasted directly in the marinade and dressing—it makes a surprising difference.
- Lemon juice and zest: Fresh lemons are non-negotiable; bottled juice tastes flat and misses that bright, vibrant pop that defines this dish.
- Fresh herbs (parsley and basil): Pick these up from the produce section, not the dried aisle, so the chicken gets that garden-fresh flavor.
- Uncooked quinoa: Rinse it first to remove the bitter coating, which took me three attempts to figure out but changed everything.
- Mixed greens or baby spinach: Whichever you choose, make sure it's fresh and crisp; soggy greens will ruin the whole thing.
- Cherry tomatoes, cucumber, red onion, and bell pepper: Cut everything roughly the same size so the salad feels intentional and eats well together.
- Feta cheese: Optional, but the salty tanginess is worth keeping unless you're avoiding dairy.
- Dijon mustard in dressing: This little bit of sharpness balances the lemon beautifully and keeps the dressing from tasting one-note.
Instructions
- Make the marinade and coat the chicken:
- Whisk together olive oil, fresh lemon juice and zest, minced garlic, parsley, basil, oregano, salt, and pepper in a bowl. Place chicken breasts in and turn them to coat completely, making sure every surface gets that herbaceous mixture. Even 15 minutes makes a difference, but if you have time, let it sit for up to 2 hours so the flavors really sink in.
- Cook the quinoa while waiting:
- Rinse the uncooked quinoa under cold running water until the water runs clear, then combine it with 2 cups of fresh water and a pinch of salt in a saucepan. Bring to a boil, then immediately drop the heat to low, cover, and let it simmer quietly for 15 minutes—you'll hear the water settle down and know it's working. When time's up, remove it from heat and let it sit covered for 5 minutes, then fluff it gently with a fork so the grains stay separate and fluffy.
- Get the grill going and cook the chicken:
- Heat your grill or grill pan to medium-high heat and let it get properly hot—this is when you'll hear that satisfying sizzle when the chicken hits the surface. Grill each side for 5 to 6 minutes until the juices run clear when you poke the thickest part, then transfer to a clean plate and let it rest for 5 minutes before slicing, which keeps it tender and juicy inside.
- Whisk together the dressing:
- In a small jar or bowl, combine olive oil, fresh lemon juice, Dijon mustard, honey if using, and a small pinch of salt and pepper. Taste it as you go and adjust—sometimes I add a touch more mustard if it tastes too mild, or a drizzle more lemon if it needs brightness.
- Assemble the salad:
- Start with a bed of fresh spinach or mixed greens in a large bowl or on individual plates, then scatter the cooled quinoa over top. Arrange the halved cherry tomatoes, diced cucumber, thin red onion slices, and bell pepper around, keeping it colorful and organized. Slice the rested chicken and lay it on top like you're plating something intentional.
- Dress and serve:
- Drizzle the dressing over everything, then toss gently if you want mixed flavors, or leave it as a composed bowl so each bite has something different. Either way tastes wonderful and looks beautiful.
Save to Pinterest There's something about eating a bowl of this salad outside on a warm evening that feels like self-care without any fuss. The bright colors, the fresh herbs hitting your nose, the chicken that still has a hint of char—it all adds up to a moment where you're taking care of yourself and actually enjoying it.
Why This Salad Became My Weeknight Routine
After my third time making this, I stopped treating it like a recipe and started thinking of it as a formula I could adjust. If I had spinach about to go bad, I'd use it instead of mixed greens. If feta seemed too heavy that day, I'd skip it. The core—the lemon-herb chicken and fluffy quinoa—stayed constant, but everything around it became flexible and intuitive. Now when I'm standing in front of my fridge not knowing what to eat, this is the bowl I build.
Making This Ahead for the Week
I've learned that you can prep components on a Sunday and have this ready in minutes all week. Cook the quinoa, grill the chicken, and chop all the vegetables, then store them in separate containers so nothing gets soggy or tired. When hunger hits, it's just a matter of assembling and dressing, which feels like cheating in the best way possible.
Small Changes That Made This Better
The first time I made this, I thought the Dijon mustard seemed weird in a salad dressing, but I kept it anyway. Now I can't imagine leaving it out—it adds this subtle sharpness that brings all the other flavors into focus. Taste as you build, and don't be afraid to adjust the lemon or mustard to match your mood that day.
- Fresh mint or dill scattered on top right before eating adds a surprise brightness that stored greens alone can't provide.
- Grilled shrimp or crispy tofu work perfectly if you want to swap the chicken and keep everything just as satisfying.
- Serve this with lemon wedges on the side so people can squeeze extra brightness onto their plate if they want it.
Save to Pinterest This salad proved to me that eating well doesn't have to feel like punishment—it just needs to taste good enough that you actually want to make it again. Once you've had it fresh off the grill and straight from the bowl, you'll understand.
Recipe FAQs
- → Can I use other grains instead of quinoa?
Absolutely. You can substitute quinoa with cooked brown rice, farro, bulgur, or couscous. Adjust cooking times according to package directions for your chosen grain.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing separate and add just before serving to maintain crispness and prevent sogginess.
- → Can I make this vegetarian?
Yes. Replace the chicken with grilled tofu, tempeh, or chickpeas. You can also add extra vegetables like zucchini, eggplant, or increase the amount of feta cheese for protein.
- → What's the best way to grill the chicken?
Preheat your grill or grill pan to medium-high heat. Oil the grates lightly to prevent sticking. Grill for 5–6 minutes per side, turning once, until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- → Can I prepare the components ahead?
Certainly. You can marinate the chicken up to 2 hours in advance, cook the quinoa a day ahead, and chop all vegetables beforehand. Assemble and dress just before serving for the best texture and flavor.
- → Is this suitable for meal prep?
Yes, this bowl is excellent for meal prep. Prepare all components in batch and store in separate containers. The flavors actually develop overnight, making it even more delicious the next day.