Nothing feels quite as rewarding as biting into my favorite vibrant, fresh bowl packed with wholesome ingredients and bold flavors. The Grilled Chicken and Quinoa Salad Bowl Recipe perfectly balances tender, smoky grilled chicken with fluffy, nutty quinoa and a rainbow of crisp veggies. This dish shines as a nutrient powerhouse and a colorful centerpiece for lunch or dinner, making it one of the easiest yet most satisfying meals to whip up when you want something healthy, hearty, and utterly delicious.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect harmony of taste, texture, and color. From juicy grilled chicken to the refreshing crunch of cucumbers, these simple essentials come together effortlessly.
- 2 boneless, skinless chicken breasts: Choose fresh breasts for juicy, tender grilled chicken with a smoky flavor.
- 1 tablespoon olive oil: Adds moisture and helps seasoning stick to the chicken.
- 1 teaspoon garlic powder: Provides aromatic warmth without overpowering other flavors.
- 1 teaspoon paprika: Brings a subtle smoky depth to the chicken seasoning.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 1 cup quinoa: The gluten-free grain base that’s nutty, fluffy, and protein-rich.
- 2 cups water: For cooking quinoa to perfect tenderness.
- 1 cup cherry tomatoes (halved): Bursts of juiciness and vibrant red color brighten each bite.
- 1 cup cucumber (diced): Adds refreshing crunch and coolness to balance the warm grains and chicken.
- 1/4 cup red onion (thinly sliced): Introduces a sharp bite and beautiful purple hue.
- 1 avocado (sliced): Creamy texture and healthy fats complement the crisp veggies perfectly.
- 2 cups baby spinach or mixed greens: Earthy notes and a fresh leafy crunch make the dish feel like a true salad.
- 2 tablespoons feta cheese (crumbled): Salty tang adds complexity and richness.
- 2 tablespoons fresh parsley (chopped): Bright herbaceous flavor enhances freshness.
- Juice of 1 lemon: The zesty dressing magic that ties everything together.
- 1 tablespoon olive oil (for dressing): Creates a smooth, flavorful coating for the salad.
How to Make Grilled Chicken and Quinoa Salad Bowl Recipe
Step 1: Prepare and Grill the Chicken
First things first, get that grill or grill pan nice and hot over medium-high heat. This high heat helps lock in juices for perfectly cooked chicken breasts. Rub the chicken evenly with olive oil, garlic powder, paprika, salt, and pepper. This simple seasoning mix highlights the chicken’s natural flavor without overpowering it. Grill each side for 6 to 7 minutes, until the meat is cooked through and juices run clear. Let the chicken rest for 5 minutes to keep it juicy, then slice it thinly against the grain. This creates tender strips ready to crown your salad bowl.
Step 2: Cook the Quinoa
While the chicken grills, rinse your quinoa thoroughly under cold water to remove its natural bitterness. Combine the quinoa with 2 cups of water in a saucepan. Bring it to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes or until all water is absorbed. Fluff cooked quinoa with a fork and allow it to cool slightly. The light, fluffy texture forms the perfect base for your salad, soaking up all the delicious flavors to come.
Step 3: Assemble the Salad Bowl
Now comes the fun part — layering all those fresh, vibrant ingredients! In a large bowl or two individual serving bowls, start with the fluffy quinoa. Add bright cherry tomatoes, crisp cucumber, thinly sliced red onion, creamy avocado slices, and a handful of baby spinach or mixed greens. Top generously with your beautifully grilled and sliced chicken. Sprinkle on crumbled feta cheese and freshly chopped parsley for that extra punch of flavor and color.
Step 4: Dress and Serve
In a small bowl, whisk together the fresh lemon juice and olive oil until well combined into a light, zesty dressing. Drizzle this over your salad bowls right before serving. This simple dressing enhances every ingredient while keeping the dish refreshingly light and healthy. Toss gently if desired or serve as is so everyone can taste the vibrant layers with each forkful.
How to Serve Grilled Chicken and Quinoa Salad Bowl Recipe
Garnishes
Adding garnishes is a delightful way to elevate this salad visually and flavorwise. Additional fresh parsley or a sprinkle of toasted nuts like almonds or walnuts adds texture and aromatic appeal. A few lemon wedges on the side also brighten flavors to taste as you eat. Finally, a dash of cracked black pepper or a drizzle of balsamic glaze can add a gourmet touch.
Side Dishes
This salad bowl stands well on its own but pairs wonderfully with warm pita bread, grilled asparagus, or a light vegetable soup. For a heartier meal, a side of roasted sweet potatoes adds sweetness and warmth, complementing the smoky chicken and fresh veggies perfectly.
Creative Ways to Present
Serve your Grilled Chicken and Quinoa Salad Bowl Recipe in mason jars for a portable lunch, or arrange the ingredients beautifully in layered glass bowls to showcase those vibrant colors. For a shared meal, spread it out on a large platter and let everyone build their own bowls with extra toppings like olives, nuts, or your favorite dressing options.
Make Ahead and Storage
Storing Leftovers
You can store leftover salad components separately or combined in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to avoid sogginess. This makes packing lunches or quick dinners a breeze during busy weekdays.
Freezing
While cooked chicken and quinoa freeze well individually, it’s best to avoid freezing the whole salad bowl because the fresh veggies and avocado don’t fare well. Freeze grilled chicken and quinoa in portioned containers, thaw in the fridge, and prepare fresh salad ingredients when ready to serve.
Reheating
For reheating, warm up quinoa and grilled chicken gently in the microwave or on the stovetop. Add fresh salad veggies and avocado after reheating to keep their crisp texture and creamy freshness intact.
FAQs
Can I make this salad vegetarian?
Absolutely! You can substitute grilled tofu or chickpeas instead of chicken for a delicious vegetarian twist that still packs plenty of protein and flavor.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making this salad an excellent option for anyone with gluten sensitivities or those who choose a gluten-free diet.
How do I keep avocado from browning in the salad?
Adding lemon juice to the avocado slices helps prevent browning. You can also prepare avocado just before serving for the freshest look and taste.
Can I use other greens besides baby spinach?
Definitely! Mixed greens, arugula, or kale work wonderfully and add unique flavors and textures to the salad.
What dressing alternatives can I use?
If you want more variety, try a balsamic vinaigrette, honey mustard dressing, or a tahini lemon sauce for exciting flavor twists.
Final Thoughts
The Grilled Chicken and Quinoa Salad Bowl Recipe is truly one of those gems that never disappoints, effortlessly blending nutrition and deliciousness in every bite. Whether you’re meal prepping for busy days or craving a colorful, satisfying dinner, I encourage you to give this recipe a try. It’s fresh, wholesome, and bursting with flavor—and I promise it’ll quickly become one of your go-to meals too.
Print
Grilled Chicken and Quinoa Salad Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
A flavorful and nutritious Grilled Chicken and Quinoa Salad Bowl featuring tender grilled chicken breasts, fluffy quinoa, fresh vegetables, and a zesty lemon-olive oil dressing. Perfect for a wholesome and satisfying gluten-free main course.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Quinoa
- 1 cup quinoa
- 2 cups water
For the Salad
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1 avocado, sliced
- 2 cups baby spinach or mixed greens
- 2 tablespoons feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
For the Dressing
- Juice of 1 lemon
- 1 tablespoon olive oil
Instructions
- Prep the Chicken: Preheat your grill or grill pan over medium-high heat. Rub the chicken breasts evenly with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper to ensure a well-seasoned flavor.
- Grill the Chicken: Place the chicken breasts on the grill and cook for 6 to 7 minutes on each side, or until they are fully cooked through and the juices run clear. Once done, remove from heat and let the chicken rest for 5 minutes to retain juices before slicing it thinly.
- Cook the Quinoa: While the chicken is grilling, rinse 1 cup of quinoa under cold water to remove any bitterness. Combine rinsed quinoa with 2 cups of water in a saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water has been fully absorbed. Remove from heat and fluff with a fork. Allow it to cool slightly before assembling the salad.
- Assemble the Salad: In a large bowl or individual serving bowls, layer the cooked quinoa as the base. Add halved cherry tomatoes, diced cucumber, thinly sliced red onion, sliced avocado, and baby spinach or mixed greens evenly over the quinoa.
- Add Chicken and Toppings: Place the sliced grilled chicken on top of the salad ingredients. Sprinkle crumbled feta cheese and freshly chopped parsley over everything for added flavor and color.
- Prepare and Drizzle Dressing: In a small bowl, whisk together the lemon juice and 1 tablespoon olive oil to create a fresh, tangy dressing. Drizzle this dressing evenly over the salad just before serving.
- Serve: Serve the salad immediately to enjoy the freshness of the ingredients and the warm tender grilled chicken.
Notes
- For a vegetarian alternative, substitute grilled tofu or chickpeas in place of the chicken.
- Using pre-cooked quinoa can reduce preparation time significantly.
- Feel free to add extra lemon juice or your preferred vinaigrette for an intensified flavor.
- Avocado is best added just before serving to prevent browning.
