Fresh Quinoa Salad with Grilled Chicken and Mixed Greens
Quinoa Salad with Grilled Chicken and Mixed Greens is kinda my go-to meal when I can’t decide what’s for lunch. Or dinner. Maybe even both? Anyway, you know that moment when you’re staring at the fridge, totally over everything inside? That’s me at least twice a week. Sometimes I want something filling, but not heavy. Flavorful, but not fussy. This is where this salad saves the day. It’s quick, crazy tasty, and honestly, you’ll feel like you just ate at a five-star restaurant (but in sweatpants — don’t tell anyone). Oh, and if you love simple fresh ideas, there’s a bunch over in my grilled veggie salad and healthy protein bowls posts you’ll wanna check out. 
Grilled Chicken Salad Recipe
Let’s get one thing straight: plain salads bore me. Seriously. But this grilled chicken salad? Listen, it gives you everything. You start with warm, juicy chicken on top. There’s quinoa tucked in there too, all fluffy and a little nutty. Then, a whole mess of mixed greens. You can go with spinach, arugula, or spring mix — whatever’s looking good at the produce stand.
I usually cook my quinoa in advance (when I remember). If it’s cold, no big deal, just toss it with the chicken while it’s warm. The real magic comes from piling on whatever extras you like. Sometimes I throw in cherry tomatoes — sometimes it’s cucumber, avocado, or even some crumbled feta. It’s honestly so easy to make ahead. I pack everything separately, and then throw them together right before eating. Never soggy.
You’ll be shocked at how well everything melds together. The chicken adds oomph, and the quinoa fills you up without making you feel blah. Kid-approved, spouse-approved, neighbor-approved… okay, that last one is a stretch, but I swear it impresses every friend who visits.
Variations
This is where you get to riff and play jazz in the kitchen. The basics of a quinoa salad with grilled chicken and mixed greens are solid, but if you wanna march to your own drum — do it.
Somedays I swap out the greens and use kale (massaged, obviously — or your jaw gets a workout). Or, I’ve thrown in roasted sweet potatoes when I’m craving comfort. Vegan friends coming over? Leave out the chicken, double up the chickpeas or toasted pecans for that crunch and protein. Craving something bright? Mandarins, pomegranate seeds, or even grilled peaches in summer do the trick.
Dressing wise, I’ll say it: bottled ranch does not belong here (fight me). I lean into lemony vinaigrettes or honey-mustard. But hey, do you. You wanna sprinkle in some spicy seeds or crunchy tortilla bits? It’s gonna work.
When you keep the base simple, anything goes. But don’t be afraid to experiment. The “oops” combos are sometimes the best ones. Like when I dropped kalamata olives in by accident — wow, salty pop!
Chicken Marinade
This is the part where people usually get all “secret family recipe” about it. Honestly, it’s not that deep. Good chicken marinade is just three things: zippy acid, good olive oil, and punchy flavor.
Mine’s usually a big squeeze of lemon, a drizzle of olive oil, minced garlic, and a heap of dried oregano or Italian herbs (whatever I grab first). A little salt, a little pepper — sometimes paprika if I’m feeling spicy. Mix it all up and let your chicken chunks sit for at least 20 minutes. If you can plan ahead, try 2 hours. Huge flavor difference.
The best part? Even cheap store chicken tastes five-star after sitting in that goodness. You do NOT need fancy stuff. Once you grill, it makes your whole kitchen smell wild (in a good way).
I don’t mess with measurements here, but the more lemon, the better in my book. Just watch the garlic if you’re going back to the office after — breath mint required.
How to Make Grilled Chicken Salad
Okay, let’s not overthink this. I’ll walk you through my “get it on the table fast” routine. Sometimes the baby’s yelling, so it’s gotta be quick.
First, cook your quinoa per package directions. Rice setting on the rice cooker also does the trick. Next, fire up that grill pan or outdoor grill. Marinate the chicken, throw it on, and let it do its thing. Flip once. Cut to see if it’s cooked — no pink, right?
While that’s happening, dump a big handful of mixed greens in your bowl. Layer on cherry tomatoes, cucumbers, or whatever is rolling around in your produce drawer. Add the cooked, slightly cooled quinoa. Toss on the sliced grilled chicken.
Top it all with your favorite vinaigrette. (Don’t forget the feta. Feta is life.) Mix and eat straight out of the bowl, or portion into meal prep containers for tomorrow’s lunch.
Extra tip: If the quinoa soaks up your dressing and it seems dry, add a splash more right before eating. No sad salads here.
Tips for this recipe
- Meal prep: Make extra grilled chicken for wraps or bowls later in the week.
- Fresh herbs: Mint or basil thrown on top changes everything. Way fresher.
- Crispy bits: Toasted seeds or nuts give that little crunch that never fails.
- Don’t overdress: Start light and add more as needed. No one likes a soggy salad.
Common Questions
Can I swap quinoa for something else?
Totally! Brown rice, couscous, or farro are great. Heck, even orzo works.
How far ahead can I make this salad?
You can prep most things a day before. Keep the dressing separate until you eat, though.
Can you grill the chicken indoors?
Absolutely. Cast-iron grill pan works like a charm. Or just pan-sear it and call it a day.
What if I’m vegetarian?
Leave out the chicken! Toasted chickpeas or tofu for the win.
Is this quinoa salad with grilled chicken and mixed greens good cold?
It’s actually awesome cold. Makes a killer picnic lunch.
Ready to Make Your Own Dinner Hero?
So let’s wrap it up. The quinoa salad with grilled chicken and mixed greens is basically the meal you didn’t know you were missing. It’s flexible, fresh, and takes whatever leftovers you’ve got. You can absolutely trust this to make even picky folks happy. If you wanna see more variations, I’m a huge fan of how The Harvest Kitchen does their grilled chicken salad, and Completely Delicious puts a twist on grilled chicken quinoa salad that is worth a peek! For the ultimate basics, check out the Pinch of Yum version — so easy. Don’t wait. Open that fridge and go for it. You might surprise yourself!
Grilled Chicken Salad with Quinoa and Mixed Greens
Ingredients
For the Salad
- 1 cup quinoa Cooked according to package directions.
- 2 cups mixed greens Can use spinach, arugula, or spring mix.
- 1 cup cherry tomatoes Halved.
- 1 cup cucumber Sliced.
- 2 cups grilled chicken Sliced and cooked.
- 1/2 cup feta cheese Crumbled, optional.
For the Chicken Marinade
- 1 lemon lemon juice Squeezed.
- 2 tablespoons olive oil
- 2 cloves garlic Minced.
- 1 teaspoon dried oregano
- salt salt To taste.
- pepper pepper To taste.
- 1/2 teaspoon paprika Optional for a spicy kick.
Instructions
Preparation
- Cook quinoa according to package directions or using a rice cooker.
- In a bowl, mix together marinade ingredients: lemon juice, olive oil, minced garlic, dried oregano, salt, pepper, and paprika.
- Add chicken to the marinade and ensure it is well coated. Let it sit for at least 20 minutes, preferably 2 hours.
Cooking
- Preheat grill pan or outdoor grill.
- Place marinated chicken on the grill. Cook for about 5-7 minutes on each side or until no pink remains.
- Remove chicken from grill and let it rest for a few minutes before slicing.
Assembly
- In a large bowl, add mixed greens and top with cooked quinoa.
- Layer on sliced grilled chicken, cherry tomatoes, cucumbers, and feta cheese.
- Drizzle with your favorite vinaigrette and toss gently.
- Serve immediately or portion into meal prep containers for later.
