Lemon Herb Grilled Chicken Salad (Print Version)

Tender lemon-herb grilled chicken with fluffy quinoa and fresh vegetables in a light dressing.

# What You'll Need:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 tablespoon fresh basil, chopped
07 - 1 teaspoon dried oregano
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Quinoa

10 - 1 cup uncooked quinoa, rinsed
11 - 2 cups water
12 - ¼ teaspoon salt

→ Salad Vegetables

13 - 2 cups baby spinach or mixed greens
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - ½ small red onion, thinly sliced
17 - 1 red bell pepper, diced
18 - ¼ cup feta cheese, crumbled (optional)

→ Dressing

19 - 2 tablespoons olive oil
20 - 1 tablespoon lemon juice
21 - 1 teaspoon Dijon mustard
22 - 1 teaspoon honey (optional)
23 - Salt and pepper to taste

# How to Make It:

01 - In a bowl, whisk together olive oil, lemon juice and zest, garlic, parsley, basil, oregano, salt, and pepper. Add chicken breasts, turning to coat thoroughly. Marinate for at least 15 minutes, up to 2 hours for enhanced flavor.
02 - Rinse quinoa under cold water. Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and allow to cool slightly.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken for 5 to 6 minutes per side until fully cooked and juices run clear. Remove and let rest 5 minutes before slicing.
04 - In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
05 - In a large bowl, arrange spinach or greens. Add cooked quinoa, tomatoes, cucumber, red onion, bell pepper, and feta cheese if using. Top with sliced grilled chicken.
06 - Drizzle dressing over salad and toss gently to combine, or serve as composed bowls. Accompany with lemon wedges for brightness.

# Additional Tips::

01 -
  • The chicken stays tender and juicy because the lemon marinade works magic while you're prepping everything else, no babysitting required.
  • Quinoa becomes your secret weapon here—it soaks up dressing flavor without getting mushy like rice sometimes does.
  • This is the kind of salad that actually fills you up thanks to the protein, so you won't be hungry an hour later.
02 -
  • Never skip the resting period for the chicken—those five minutes are when all the juices redistribute, and cutting into it too soon means dry, stringy meat no matter how perfectly you grilled it.
  • If your quinoa tastes grainy or crunchy after cooking, it didn't absorb enough water or you didn't let it sit long enough after removing from heat; the standing time is actually crucial.
03 -
  • Pound your chicken breasts to even thickness before marinating so they cook uniformly—this takes two minutes and prevents dry edges and underdone centers.
  • Toast your quinoa briefly in a dry pan before cooking for a subtle nuttier flavor that elevates the whole dish.
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