Save It A vibrant, protein-packed salad featuring juicy lemon-Dijon marinated chicken atop fluffy quinoa, tossed with crisp vegetables and a zesty dressing.
This recipe quickly became a family favorite thanks to its bright flavors and wholesome ingredients.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- For the Chicken: 2 large boneless skinless chicken breasts, 2 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp Dijon mustard, 1 garlic clove minced, 1/2 tsp salt, 1/4 tsp black pepper
- For the Quinoa Salad: 1 cup quinoa rinsed, 2 cups water or low-sodium chicken broth, 1 cup cherry tomatoes halved, 1 cup cucumber diced, 1/4 cup red onion finely chopped, 1/4 cup fresh parsley chopped, 1/4 cup feta cheese crumbled (optional)
- For the Dressing: 2 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp dried oregano, Salt & pepper to taste
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Marinate Chicken:
- In a bowl whisk together olive oil lemon juice Dijon mustard garlic salt and black pepper Add chicken breasts turning to coat Marinate for at least 15 minutes (up to 2 hours for deeper flavor)
- Cook Quinoa:
- Rinse quinoa under cold water In a saucepan combine quinoa and water or broth Bring to a boil reduce heat cover and simmer for 15 minutes or until liquid is absorbed Fluff with a fork and let cool
- Grill Chicken:
- Preheat a grill pan or skillet over medium-high heat Cook marinated chicken breasts 6 7 minutes per side or until cooked through and juices run clear Remove rest for 5 minutes then slice thinly
- Combine Salad:
- In a large bowl combine cooked quinoa cherry tomatoes cucumber red onion and parsley
- Prepare Dressing:
- In a small bowl whisk together olive oil lemon juice Dijon mustard honey oregano salt and pepper Drizzle over the salad and toss gently to combine
- Assemble:
- Top the salad with sliced chicken and sprinkle with feta cheese if using
- Serve:
- Serve immediately or chill for up to 2 hours for enhanced flavor
Save It This salad always brings everyone together at our family gatherings especially during summer picnics.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Mixing bowls Whisk Saucepan with lid Grill pan or skillet Sharp knife Cutting board
Allergen Information
Contains Milk (if using feta cheese) Mustard Double-check labels for Dijon mustard and feta if you have allergies
Nutritional Information
Calories 410 Total Fat 16 g Carbohydrates 34 g Protein 34 g per serving
Save It 
This simple yet flavorful recipe is sure to become a staple for quick healthy meals.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to develop flavor, but up to 2 hours allows a deeper infusion without compromising texture.
- → Can I substitute the quinoa with another grain?
Yes, couscous or bulgur wheat are good alternatives that cook quickly and pair well with the dressing and chicken.
- → Is feta cheese necessary for the salad?
Feta is optional; it adds a tangy creaminess but can be omitted for a dairy-free variation without changing the core flavors.
- → What kind of oil is best for the dressing?
Extra virgin olive oil provides a fruity richness that complements the lemon and Dijon mustard beautifully.
- → How should leftovers be stored?
Keep leftovers refrigerated in an airtight container and consume within 2 days for optimal freshness.
