
Grilled Chicken & Vegetable Quinoa Salad with Lemon Olive Oil Dressing
This Grilled Chicken and Vegetable Quinoa Salad with Lemon Olive Oil Dressing is not only delicious but also a nutritious and satisfying lunch option. The combination of grilled chicken, colorful vegetables, and the zesty dressing adds a burst of flavor to your meal.

Grilled Chicken & Vegetable Quinoa Salad with Lemon Olive Oil Dressing
Ingredients
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

Grilled Chicken & Vegetable Quinoa Salad with Lemon Olive Oil Dressing
Instructions
- 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.
- Prepare the Quinoa:
Cook the quinoa according to the package instructions. Once cooked, fluff it with a fork and let it cool.
- 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.
- Assemble the Salad:
In a large bowl, combine the cooked quinoa, grilled chicken, grilled vegetables, cherry tomatoes, red onion, and feta cheese (if using).
- 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.
- Dress the Salad:
Drizzle the lemon olive oil dressing over the salad and toss gently to combine.
- Garnish and Serve:
Garnish the salad with chopped fresh basil or parsley. Serve it at room temperature or chilled.