Lemon Herb Grilled Chicken Salad (Printable)

Juicy lemon-herb grilled chicken paired with quinoa and crisp vegetables in a healthy bowl.

# What You'll Need:

→ Chicken & Marinade

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 basil, chopped
07 - 1 teaspoon dried oregano
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Quinoa

10 - 1 cup uncooked quinoa, rinsed
11 - 2 cups water
12 - ¼ teaspoon salt

→ Salad Vegetables

13 - 2 cups baby spinach or mixed greens
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - ½ small red onion, thinly sliced
17 - 1 red bell pepper, diced
18 - ¼ cup feta cheese, crumbled (optional)

→ Dressing

19 - 2 tablespoons olive oil
20 - 1 tablespoon lemon juice
21 - 1 teaspoon Dijon mustard
22 - 1 teaspoon honey (optional)
23 - Salt and pepper to taste

# How To Make It:

01 - Whisk together olive oil, lemon juice and zest, minced garlic, parsley, basil, oregano, salt, and pepper in a bowl. Add chicken breasts, turning to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Rinse quinoa under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and allow to cool slightly.
03 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 5 to 6 minutes per side until fully cooked and juices run clear. Remove from heat and let rest 5 minutes before slicing.
04 - In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Arrange spinach or mixed greens in a large bowl. Add cooked quinoa, tomatoes, cucumber, red onion, bell pepper, and feta cheese if using. Top with sliced grilled chicken.
06 - Drizzle salad with prepared dressing. Toss gently to combine or serve as composed bowls. Serve with lemon wedges for added brightness.

# Expert Advice:

01 -
  • The lemon-herb marinade keeps the chicken impossibly moist while tasting restaurant-quality without pretension.
  • Quinoa does the heavy lifting for protein and texture, so you're genuinely satisfied, not picking at salad an hour later.
  • You can prep components ahead and assemble when you're ready, making weeknight dinners feel less chaotic.
02 -
  • Don't skip marinating the chicken, those 15 minutes make the difference between juicy and dry, and anything up to 2 hours is even better if you have the time.
  • Serve the dressing on the side or drizzle it just before eating, otherwise the salad gets sad and soggy after a few minutes sitting around.
03 -
  • Save a bit of the chicken marinade to drizzle over the finished salad instead of regular dressing if you want to double down on the herb flavor.
  • This salad adapts beautifully, swap grilled shrimp or tofu in for the chicken, use different greens, add avocado or nuts if you want more richness, it's forgiving like that.
Return