Lemon Herb Grilled Chicken Salad (Print View)

A fresh bowl featuring lemon-herb grilled chicken, quinoa, and crisp vegetables with zesty dressing.

# Components:

→ 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 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Quinoa

10 - 1 cup uncooked quinoa, rinsed
11 - 2 cups water
12 - 1/4 teaspoon salt

→ Salad Vegetables

13 - 2 cups baby spinach or mixed greens
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1/2 small red onion, thinly sliced
17 - 1 red bell pepper, diced
18 - 1/4 cup feta cheese, crumbled

→ Dressing

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

# Preparation Steps:

01 - Whisk together olive oil, lemon juice and zest, minced garlic, parsley, basil, oregano, salt, and pepper in a bowl. Coat chicken breasts thoroughly and marinate for minimum 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 boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat, let stand 5 minutes, fluff with fork, and cool slightly.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken 5-6 minutes per side until fully cooked and juices run clear. Remove and rest 5 minutes before slicing.
04 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small jar or bowl until emulsified.
05 - Arrange spinach or greens in a large bowl. Layer cooked quinoa, tomatoes, cucumber, red onion, and bell pepper. Top with sliced grilled chicken and crumbled feta cheese.
06 - Drizzle dressing over salad. Toss gently to combine or serve as composed bowls. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes summery and fresh but works year-round, and the protein keeps you satisfied without the heaviness of heavier meals.
  • Everything comes together in roughly 40 minutes, making it perfect for those evenings when you want something nutritious but don't have hours to spend.
  • The flavors are bright and clean, with no pretension—just good ingredients doing what they're supposed to do.
02 -
  • Don't skip marinating the chicken even for a few minutes, because that's where the flavor lives—rushed chicken tastes like disappointing gym food, but marinated chicken tastes intentional.
  • If your quinoa comes out mushy, you probably didn't drain it well enough before cooking, and next time use slightly less water or reduce the cooking time by a minute or two.
03 -
  • If your grill isn't available or it's raining, a hot cast iron skillet works beautifully and gives you similar caramelization, plus you can use the same pan to warm the dressing if you prefer it that way.
  • Buy whole lemons and taste one before committing; occasionally you'll find a dud that's dry or has thick skin, and there's nothing worse than starting a recipe excited only to realize your lemon situation is compromised.
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