Chicken and quinoa salad made with cucumbers, feta, tomatoes and olives is perfect for summer!
Yield: 6 servings
5 from 1 vote

Grilled Mediterranean Chicken and Quinoa Salad

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Course: Lunch, Salad
Cuisine: American
Chicken and quinoa salad made with cucumbers, feta, tomatoes and olives is perfect for summer!


  • 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)


  • 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.


Serving: 1heaping cup, Calories: 180kcal, Carbohydrates: 8g, Protein: 20g, Fat: 8g, Saturated Fat: 1.7g, Cholesterol: 7mg, Sodium: 255mg, Fiber: 1g, Sugar: 1g
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 2
Points +: 5