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Grilled Mediterranean Chicken and Quinoa Salad

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Grilled Mediterranean Chicken and Quinoa Salad made with cucumbers, feta, tomatoes and olives is perfect for the summer!

Chicken and quinoa salad made with cucumbers, feta, tomatoes and olives is perfect for summer!Grilled Mediterranean Chicken and Quinoa Salad

Great for lunch or dinner, and also packed with protein (20 grams!), not to mention tons of wonderful flavors. A few other favorite quinoa obsessions are Avocado Quinoa and Chickpea SaladBlack Bean Quinoa and Mango Salad and Quinoa Huevos Rancheros Bowl.

To make the grilled chicken extra flavorful, I like to marinate it overnight with lemon juice, garlic and fresh herbs like rosemary or oregano. This is great to bring to a potluck, to enjoy as a light meal. You can make the chicken and quinoa ahead if you wish, and mix everything together when you’re ready to eat.

Chicken and quinoa salad made with cucumbers, feta, tomatoes and olives is perfect for summer!
Chicken and quinoa salad made with cucumbers, feta, tomatoes and olives is perfect for summer!

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Grilled Mediterranean Chicken and Quinoa Salad

5 from 2 votes
4
Cals:180
Protein:20
Carbs:8
Fat:8
Chicken and quinoa salad made with cucumbers, feta, tomatoes and olives is perfect for summer!
Course: Lunch, Salad
Cuisine: American
Chicken and quinoa salad made with cucumbers, feta, tomatoes and olives is perfect for summer!
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Yield: 6 servings
Serving Size: 1 heaping cup

Ingredients

  • 16 oz skinless thin sliced chicken cutlets
  • kosher salt and freshly ground black pepper
  • 1 clove garlic, minced
  • 1 tablespoons chopped fresh rosemary or oregano
  • juice of 1/2 lemon
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup uncooked quinoa
  • 3/4 cup water
  • 1/4 cup red onion, diced
  • juice of 1 lemon
  • 1/4 cup kalamata olives, pitted and sliced
  • 1 tbsp extra virgin olive oil
  • 2 cups cucumber, peeled and diced (from 1 English)
  • 1 cup cherry tomatoes, quartered
  • 1/3 cup crumbled feta
  • kosher salt and fresh pepper, to taste

Instructions

  • Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
  • Fill a medium pot with water, add quinoa and salt to taste and bring to a boil.
  • When the water boils, reduce heat to low and cover; simmer covered 15 minutes.
  • Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
  • Meanwhile, season chicken on both sides with salt and pepper, garlic and rosemary.
  • Drizzle both sides with the lemon juice and 1 teaspoon olive oil and pat into the meat with your fingertips.
  • Refrigerate 20 minutes while you prepare the grill.
  • Preheat the grill on high heat, clean the grates and oil them to prevent sticking (or use a grill pan indoors sprayed with oil).
  • Arrange the chicken on the grill and cook until cooked and firm, 1 to 2 minutes per side.
  • Transfer the chicken to a cutting board, then slice into 1-inch pieces.
  • While the quinoa cools, dice all the vegetables.
  • To the large work bowl with the cooled quinoa, add the red onion, olives, cucumber and tomatoes to the cooled quinoa, and squeeze the lemon over it.
  • Drizzle the remaining tablespoon olive oil over the quinoa, then add grilled chicken, feta, salt and pepper to taste and toss well.
  • Taste for salt and adjust as needed, add more lemon juice if needed.

Last Step:

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Nutrition

Serving: 1 heaping cup, Calories: 180 kcal, Carbohydrates: 8 g, Protein: 20 g, Fat: 8 g, Saturated Fat: 1.7 g, Cholesterol: 7 mg, Sodium: 255 mg, Fiber: 1 g, Sugar: 1 g

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60 comments on “Grilled Mediterranean Chicken and Quinoa Salad”

  1. My absolute favorite SkinnyTaste salad! Paired with a chicken breast or a couple of drumsticks, this is one of my favorite work lunches to prepare. I always add a little extra feta cheese to each serving of salad!

  2. This was delicious!!! Quick and super tasty! Thought there would be enough for lunch the next day but my hubby ate so much, we had just enough for a snack for the next day. Making double the recipe next time. Yum!!!!

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  6. Please correct the 3/4 cup of water.  My poor husband has been trying to cook the quinoa in that tiny amount of water for an hour now.  

  7. Avatar photo
    Carol Garrett

    I marinated the chicken in italian dressing before cooking on my George Foreman grill. I also used tri colored quinoa. It looked so good as it was going together, I could hardly wait to taste it, and this recipe did not disappoint!

  8. Avatar photo
    Steph Lynn Tank

    How long do you think this will last in the fridge? Hoping to make this for my lunch this week!

  9. I made this last night and my husband and I really enjoyed it. I was a bit skeptical because the last recipe I made off the website was bland, but this one was nice and light but still had flavor. I marinated the chicken for a few hours with rosemary, lemon juice, olive oil and garlic. I also added green peppers to the salad (and no olives because we both hate olives!). Really enjoyed it.

  10. You said fill a medium pot with water. Is it supposed to be the 3/4 cup of water or fill the pot as with pasta or potatoes?

  11. Is the fiber content correct? It seems like it would have more than 1g of fiber. Looks delicious, though! I can't wait to try it!

  12. Avatar photo
    Pinch of Lime

    I think I'm in love with this dish. I just recently started eating quinoa – which I find to be delicious – and this looks amazing!

  13. I'm not convinced to quinoa, it's tha bitter after taste that puts me off. Might try this salad, sounds like a lot of flavour.