Grilled Lemon Herb Chicken Salad (Printable version)
Lemon-herb grilled chicken over quinoa with fresh vegetables, herbs and a zesty lemon-Dijon dressing—light and protein-packed.
# What you need:
→ Lemon Herb Chicken
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 oregano, chopped or 1 teaspoon dried oregano
07 - 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Quinoa Salad
10 - 1 cup quinoa, rinsed
11 - 2 cups water or low-sodium chicken broth
12 - 1 cup cherry tomatoes, halved
13 - 1 cucumber, diced
14 - 1/2 red onion, finely chopped
15 - 1/2 cup feta cheese, crumbled (optional)
16 - 1/4 cup fresh parsley, chopped
17 - 2 tablespoons fresh mint, chopped
→ Dressing
18 - 3 tablespoons olive oil
19 - Juice of 1 lemon
20 - 1 teaspoon Dijon mustard
21 - 1 garlic clove, minced
22 - 1/2 teaspoon honey
23 - Salt and pepper to taste
# How To:
01 - In a mixing bowl, whisk 2 tablespoons olive oil, juice and zest of 1 lemon, 2 minced garlic cloves, 1 tablespoon each of parsley, oregano, and thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breasts, coat thoroughly, cover, and refrigerate for at least 15 minutes or overnight.
02 - In a medium saucepan, bring 2 cups water or broth to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid has absorbed. Remove from heat, fluff with a fork, and let cool completely.
03 - Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Allow chicken to rest for 5 minutes, then slice.
04 - In a large bowl, combine cooled quinoa, cherry tomatoes, diced cucumber, chopped red onion, feta cheese if using, chopped parsley, and chopped mint.
05 - In a small bowl, whisk together 3 tablespoons olive oil, juice of 1 lemon, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon honey, and salt and pepper to taste until emulsified.
06 - Pour the dressing over the quinoa mixture and toss gently to coat all ingredients evenly.
07 - Top the salad with sliced grilled chicken and serve immediately, or refrigerate until ready to serve.
# Expert Advice:
01 -
- The marinade seeps into the chicken so deeply youll keep checking if you really made it yourself.
- The salad stays bright and fluffy, tasting fresh even after a day in the fridge—truly a rare leftover victory.
02 -
- If you skip rinsing quinoa, it can taste oddly soapy—the extra minute's worth the hassle.
- Pulling the chicken off the grill even a minute early means it stays unbelievably juicy after resting.
03 -
- Grill the chicken over high heat for grill marks but finish on a lower setting so the inside stays moist.
- Whisk the dressing until completely emulsified—this keeps the salad dressing from separating and pools of oil from forming.