Grilled Chicken & Vegetable Quinoa Salad with Lemon Olive Oil Dressing


For the Salad:

  • 1 cup quinoa, cooked according to package instructions
  • 1 pound boneless, skinless chicken breasts, grilled and sliced
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled (optional)
  • Fresh basil or parsley, chopped for garnish

For the Lemon Olive Oil Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste
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Grilled Chicken & Vegetable Quinoa Salad with Lemon Olive Oil Dressing


  1. Grill the Chicken:
    Season the chicken breasts with salt and pepper. Grill until fully cooked, then let them rest for a few minutes before slicing.
  2. Prepare the Quinoa:
    Cook the quinoa according to the package instructions. Once cooked, fluff it with a fork and let it cool.
  3. Grill the Vegetables:
    Toss the sliced zucchini, red and yellow bell peppers on the grill or in a grill pan until they have nice grill marks and are tender-crisp.
  4. Assemble the Salad:
    In a large bowl, combine the cooked quinoa, grilled chicken, grilled vegetables, cherry tomatoes, red onion, and feta cheese (if using).
  5. Make the Lemon Olive Oil Dressing:
    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper.
  6. Dress the Salad:
    Drizzle the lemon olive oil dressing over the salad and toss gently to combine.
  7. Garnish and Serve:
    Garnish the salad with chopped fresh basil or parsley. Serve it at room temperature or chilled.