Classic Chicken and Quinoa Salad with Seasonal Veggies
A nutritious and colorful salad featuring tender chicken, fluffy quinoa, and a medley of seasonal vegetables, perfect for a healthy meal.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (2) medium chicken breasts (about 1 lb)
- (1 tablespoon) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 cup) cherry tomatoes, halved
- (1) medium cucumber, diced
- (1) bell pepper, diced
- (1 cup) corn (fresh or frozen)
- (1/4 cups) red onion, finely chopped
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) feta cheese, crumbled (optional)
- (2 tablespoons) lemon juice
- (1 tablespoon) balsamic vinegar
Instructions
- 1
Rinse 1 cup quinoa under cold water in a fine-mesh strainer.
- 2
In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Add 2/4 teaspoon black pepper.
- 3
While quinoa is cooking, season 2 medium chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 4
Heat a skillet over medium heat and cook the chicken breasts for 6-7 minutes on each side, or until cooked through (internal temperature of 165°F). Remove from skillet and let rest for 5 minutes before slicing.
- 5
In a large mixing bowl, combine the cooked quinoa, sliced chicken, 1 cup cherry tomatoes, 1 medium cucumber, 1 diced bell pepper, 1 cup corn, 1/4 cup red onion, and 1/4 cup fresh parsley.
- 6
In a small bowl, whisk together 2 tablespoons lemon juice and 1 tablespoon balsamic vinegar. Pour over the salad and toss to combine.
- 7
Top with 1/4 cup crumbled feta cheese if desired, and serve immediately or chill in the refrigerator for 30 minutes before serving.
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