Grilled Chicken Quinoa Salad: Your Ultimate Healthy Summer Meal

Discover the perfect blend of smoky flavors and fresh ingredients with this incredible Grilled Chicken Quinoa Salad. This one-bowl wonder combines fluffy quinoa, succulent grilled chicken and corn, crisp red bell peppers, crunchy pine nuts, aromatic basil, and tangy feta cheese. It’s an ideal choice for a light and satisfying meal, a vibrant addition to any summer potluck, or a hearty lunch that will keep you energized.

What truly sets this salad apart is the delightful interplay between its grilled and fresh components. The grilled corn offers a sweet, smoky char that pairs beautifully with its tender kernels, while the red bell pepper provides a refreshing crunch and bright, sweet flavor. These elements, combined with the earthy, fluffy texture of quinoa, create a symphony of flavors and textures that dance on your palate. Every bite is a testament to fresh, wholesome eating.

This recipe is incredibly versatile, inviting you to unleash your culinary creativity. While the core ingredients are fantastic, feel free to incorporate other seasonal vegetables like juicy cherry tomatoes, creamy avocado, briny olives, or tender zucchini for an extra boost of nutrition and flavor. For those seeking a delicious vegetarian option, simply omit the chicken – the salad remains incredibly flavorful and satisfying. This adaptability makes it a staple for various dietary preferences and pantry staples.

Whether you’re looking for a quick and easy weeknight dinner, a vibrant side dish to complement your main course, or a substantial lunch that’s both healthy and delicious, this Grilled Chicken Quinoa Salad fits the bill. It’s also an absolute showstopper for backyard barbecues, picnics, and any gathering where you want to impress with a fresh, wholesome, and incredibly tasty dish.

Why This Grilled Chicken Quinoa Salad is a Must-Try

1. Effortlessly Fresh and Hearty: This salad strikes a perfect balance, offering a light and refreshing feel without compromising on satiety. It’s packed with lean protein from the chicken and wholesome grains from the quinoa, ensuring you stay full and satisfied for hours. The fresh herbs and vegetables contribute to its vibrant, clean taste.
2. Infinitely Adaptable: One of the best aspects of this recipe is its flexibility. Don’t have pine nuts? Try almonds or walnuts. Want more greens? Add spinach or arugula. It’s a fantastic way to utilize whatever fresh produce you have on hand, making it a truly “make-it-your-own” dish that never gets boring.
3. Excellent for Meal Prep: This salad holds up exceptionally well in the refrigerator, making it an ideal candidate for meal prepping. Prepare a big batch at the beginning of the week, and you’ll have delicious, healthy lunches or dinners ready to go, saving you time and effort during busy days.

Essential Ingredients for Your Salad

Crafting this Grilled Chicken Quinoa Salad relies on a combination of fresh, high-quality ingredients that come together to create its signature taste. Here’s a closer look at what you’ll need, along with tips for selection:

• Quinoa: Opt for organic quinoa for the best flavor and texture. Rainbow or tri-color quinoa adds a beautiful visual appeal, but traditional white quinoa works just as well.
• Chicken: Boneless, skinless chicken breasts or thighs are perfect for grilling. Thighs tend to be more forgiving and stay juicier, while breasts offer a leaner option.
• Corn on the Cob: Fresh corn is key for that sweet, smoky flavor when grilled. Choose ears with bright green husks and plump kernels.
• Red Bell Pepper: Look for firm, vibrant red bell peppers for sweetness and crunch.
• Pine Nuts: Toasted pine nuts add a buttery, nutty depth and a lovely textural contrast. Don’t skip the toasting step for maximum flavor!
• Feta Cheese: Crumbled feta provides a salty, tangy counterpoint that brightens the entire salad. Use a good quality feta for the best results.
• Fresh Basil: A generous amount of fresh basil adds an aromatic, slightly peppery, and sweet herbal note that is essential to the salad’s character.
• Olive Oil: Use a good quality extra virgin olive oil for both grilling and dressing the salad. Its fruity notes will enhance the overall flavor.
• Lemon Juice: Freshly squeezed lemon juice provides a bright, zesty acidity that ties all the flavors together.
• Chicken or Vegetable Broth: Cooking your quinoa in broth instead of water infuses it with extra flavor, elevating the entire dish.
• Salt and Black Pepper: Essential seasonings to bring out the best in all your ingredients. Adjust to your personal taste.

Mastering the Art of This Grilled Chicken Quinoa Salad

Crafting this delicious salad is a straightforward process, broken down into a few simple steps. Follow these guidelines for a perfectly balanced and flavorful meal every time:

1. Perfectly Grill the Chicken and Corn: Begin by seasoning your boneless chicken breasts or thighs and corn on the cob generously with salt and pepper. Preheat your grill to medium-high heat. Place the chicken on the grill and cook for 12-17 minutes, flipping once, until it’s thoroughly cooked through and registers an internal temperature of 165°F (74°C). Grill the corn alongside, rotating it every few minutes, until the kernels are tender and slightly charred, typically 5-7 minutes. The char adds a wonderful smoky sweetness. Remove both from the grill and allow them to cool slightly before handling.
2. Cook Quinoa to Fluffy Perfection: While your grilled elements are cooling, prepare the quinoa. In a medium saucepan, combine 1 cup of uncooked quinoa with 2 cups of chicken or vegetable broth and 1 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes. After 15 minutes, remove the saucepan from the heat, but keep it covered for an additional 5 minutes to allow the quinoa to steam and absorb any remaining liquid. Finally, fluff the quinoa with a fork – this ensures light, separate grains – and let it cool to room temperature. Cooking quinoa in broth instead of water significantly enhances its flavor.
3. Chop and Prepare All Components: Once the chicken and corn are cool enough to handle, it’s time for some precision chopping. Dice the grilled chicken into ½-inch pieces. For the corn, stand each cob upright in a large bowl to catch all the kernels, and carefully slice downwards with a sharp knife to remove the kernels. Finely chop your red bell pepper, and roughly chop the fresh basil. This preparation ensures uniform pieces and even distribution of flavors throughout the salad.
4. Toss and Harmonize Flavors: Now comes the exciting part – assembling your masterpiece! In a large mixing bowl, combine the cooled, fluffy quinoa with the juice of half a lemon and the remaining 2 tablespoons of olive oil, along with an additional pinch of salt and pepper. Toss gently to coat the quinoa. Then, add the chopped grilled chicken, corn kernels, diced red bell pepper, toasted pine nuts, most of the crumbled feta cheese, and the fresh basil. Toss everything together until all ingredients are well combined and evenly distributed. Taste the salad and adjust seasonings as needed, adding more lemon juice, olive oil, salt, or pepper to achieve your desired flavor profile.
5. Serve Immediately or Prepare for Later Enjoyment: This Grilled Chicken Quinoa Salad is incredibly versatile and can be enjoyed warm, at room temperature, or chilled. If you plan to serve it later, cover the bowl tightly with plastic wrap or transfer it to an airtight container and refrigerate. The flavors will continue to meld and develop, often tasting even better the next day!

Expert Tips for a Perfect Grilled Chicken Quinoa Salad

• Chicken Choice: While skinless chicken breasts are a lean option, boneless, skinless chicken thighs offer more flavor and tend to stay juicier on the grill. Both work wonderfully, so choose based on your preference. Consider marinating your chicken for at least 30 minutes (or up to 4 hours) in a simple lemon-herb marinade to boost tenderness and flavor before grilling.
• Protein Alternatives: This salad is wonderfully flexible! Feel free to substitute the chicken with your favorite grilled protein. Steak, shrimp, salmon, or even firm tofu can be fantastic alternatives. For a plant-based version, roasted chickpeas or black beans make a hearty and delicious substitute.
• Grilling Methods: No outdoor grill? No problem! You can achieve excellent results by cooking the chicken and corn indoors using a cast iron skillet or a grill pan. Ensure your pan is well-heated to get a nice sear and char.
• Effortless Corn Removal: Removing kernels from the cob can be messy. A simple trick is to stand the cooked corn cob upright in the center of a bundt pan or a large bowl. Then, use a sharp knife to slice downwards, allowing the kernels to fall neatly into the pan or bowl, preventing them from scattering across your counter.
• Quinoa Variety: While rainbow or tri-color quinoa adds a beautiful aesthetic and slightly nuttier flavor, traditional white quinoa is perfectly acceptable and readily available. Ensure you rinse the quinoa thoroughly before cooking to remove any bitter saponin coating.
• Toasting Pine Nuts: For maximum flavor and crunch, don’t skip toasting your pine nuts. Simply place them in a dry skillet over medium-low heat and cook for 2-4 minutes, stirring frequently, until lightly golden and fragrant. Watch them closely as they can burn quickly!
• Dressing Variations: While a simple lemon juice and olive oil dressing is perfect, you can elevate the flavor profile further. Consider adding a touch of balsamic glaze, a dash of red wine vinegar, or even a spoonful of Dijon mustard to your dressing for extra complexity.
• Spice it Up: If you enjoy a bit of heat, sprinkle in some red pepper flakes with your seasonings or finely dice a jalapeño to add to the salad for a subtle kick.
• Adding Fresh Herbs: Don’t limit yourself to basil! Fresh parsley, mint, or even dill can provide delightful variations to the Mediterranean-inspired flavors of this salad.

Storage and Meal Prep

This Grilled Chicken Quinoa Salad is an absolute champion for meal preparation. Once assembled, store it in an airtight container in the refrigerator for up to 5 days. The flavors tend to meld beautifully over time, often tasting even better on the second or third day. For best results, if you plan to store it for several days, you might keep a small amount of extra lemon juice and olive oil separate to add just before serving, refreshing the flavors and texture. This makes it an ideal healthy lunch option for busy workweeks or a convenient ready-to-eat dinner.

More Refreshing Summer Salad Ideas

If you love the light, fresh, and satisfying nature of this Grilled Chicken Quinoa Salad, you’ll surely enjoy these other summer-ready recipes:

• The Best Homemade Potato Salad: A classic comfort food, perfect for picnics and BBQs.
• Classic Macaroni Salad: Creamy, tangy, and always a crowd-pleaser.
• Italian Pasta Salad: Loaded with fresh vegetables, cheese, and a zesty Italian dressing.
• Grilled Chicken and Vegetable Panzanella Salad: A delightful Tuscan bread salad, elevated with grilled chicken and seasonal veggies.

This recipe was originally published in May 2014 and has been a beloved favorite ever since, continually refined to bring you the best in fresh, healthy, and delicious eating.

4.50 from 2 reviews

Grilled Chicken Quinoa Salad

Servings:
8 servings

Prep Time:
10 mins

Cook Time:
30 mins

Total Time:
40 mins

This is a one-bowl wonder of quinoa, grilled chicken and corn, red bell peppers, pine nuts, basil and feta cheese. It’s as perfect for a light meal as it is served at a summer potluck!

Print Recipe
Pin Recipe
Leave a Review

Ingredients

• 4 tablespoons olive oil, divided, plus more to taste
• 1 cup uncooked quinoa (I used rainbow quinoa)
• 2 ½ teaspoon salt, divided, plus more to taste
• 2 cups chicken or vegetable broth
• 1 lb boneless chicken breasts or thighs
• ¼ teaspoon black pepper, plus more to taste
• 2 ears corn on the cob
• 1 red bell pepper, chopped
• ¼ cup pine nuts, toasted
• ⅓ cup feta cheese
• 1 small bunch basil, chopped
• Juice of half a lemon, or to taste

Instructions

1. Warm 1 tablespoon of olive oil in a small saucepan set over medium heat. Add the quinoa and 1 teaspoon of the salt and stir until combined. Add the chicken or vegetable stock and bring to a boil.
2. Reduce heat to low and cover. Cook for 15 minutes, then remove from heat and let sit covered for 5 more minutes. Fluff with a fork.
3. Season chicken breasts with 1 teaspoon salt and the pepper. Cook on a grill preheated to medium high until internal temperature reaches 165°F (74°C), about 12-17 minutes depending on the size of the chicken breasts. Remove from grill and let cool slightly. Chop into ½ inch pieces.
4. While the chicken is cooking, brush the corn cobs with 1 tablespoon olive oil and sprinkle with some salt and pepper.
5. Place on the grill and cook for 5-7 minutes, rotating every few minutes. Remove from grill and use a knife to remove corn kernels from the cob.
6. To assemble the salad, combine everything in a large bowl: quinoa, chicken, corn, red pepper, pine nuts, half of the feta cheese, half of the basil, remaining 2 tablespoons olive oil, and lemon juice. Taste and add more olive oil, lemon juice, and salt and pepper as needed.
7. Top the salad with remaining cheese and basil. Serve warm or cold.

Nutrition Information (per serving):

Calories:

309 kcal

Carbohydrates:

20 g

Protein:

17 g

Fat:

18 g

Saturated Fat:

4 g

Polyunsaturated Fat:

4 g

Monounsaturated Fat:

9 g

Trans Fat:

0.1 g

Cholesterol:

42 mg

Sodium:

1074 mg

Potassium:

367 mg

Fiber:

2 g

Sugar:

3 g

Vitamin A:

711 IU

Vitamin C:

21 mg

Calcium:

50 mg

Iron:

2 mg

Cuisine:
Mediterranean

Course:
Main Course

Author:
Annalise Sandberg

Have you tried this recipe?
I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.