This wholesome Chicken Quinoa Salad is a delightful blend of fresh herbs, vibrant cherry tomatoes, and creamy mozzarella, all enveloped in a tangy lemon vinaigrette. Whether you’re using leftover rotisserie chicken or freshly cooked chicken, this dish comes together quickly, making it an ideal choice for meal prep, refreshing summer lunches, or light dinners.

This Quinoa Chicken Salad is not only light and refreshing but is also loaded with nutritious ingredients. The juicy cherry tomatoes, fresh herbs, and tender chicken make it a hearty option that is satisfying yet energizing. It’s particularly fabulous during tomato season when you can get your hands on those sweet, ripe beauties! Be it for a work lunch, a family dinner, or a potluck dish, this salad promises to delight.

Why You’ll Love This Quinoa Salad

• ✅ High in Protein – Packed with complete protein from quinoa and chicken.
• ✅ Meal-Prep Friendly – Stays fresh in the fridge for up to 4 days.
• ✅ Perfect for On-the-Go – Easily portable for work lunches or travel.
• ✅ Customizable – Swap chicken for chickpeas for a delicious vegetarian version.
• ✅ Great Use for Leftovers – An excellent way to utilize leftover rotisserie chicken.

Quinoa Chicken Salad Ingredients

• Quinoa – A protein-rich grain available in white, red, or tri-colored varieties.
• Shredded rotisserie chicken or cooked chicken breast – Juicy and tender for easy meal prep.
• Cherry tomatoes – Sweet and juicy, halved for delightful bursts of flavor.
• Italian parsley – Fresh and fragrant to brighten the dish.
• Chopped fresh herbs (basil, mint, or cilantro) – Choose your favorite for an aromatic touch.
• Red onion – Finely diced for a crunchy texture and sharp flavor.
• Lemon zest – Adds a vibrant citrusy kick.
• Mozzarella pearls (optional) – Soft, creamy morsels that elevate richness.
• Arugula (optional) – Adds peppery notes and a splash of green.
• Lemon Vinaigrette: Combine extra virgin olive oil, red wine vinegar, fresh lemon juice, garlic, salt, black pepper, and chili flakes.

How to Make Quinoa Chicken Salad

See recipe card for detailed instructions.

Step One:

Start by cooking the quinoa. Rinse and drain it, then place it in a medium pot with 1¾ cups of water and ½ teaspoon of salt. Bring to a boil, cover, and reduce to medium-low heat. Let it simmer for about 15 minutes before turning off the heat. Allow it to stand covered for another 10 minutes before fluffing it with a fork and letting it cool.

Step Two:

If you’re preparing chicken breast, dice it into small pieces and sauté in a large skillet with olive oil over medium-high heat. Season with salt, pepper, and chili flakes, cooking until golden brown. If you’re using leftover rotisserie chicken, simply shred it and set it aside for later.

Step Three:

In a large mixing bowl, combine the cooled quinoa with cherry tomatoes, red onion, chicken, fresh herbs, lemon zest, and mozzarella pearls (if using).

Step Four:

Toss the salad with the dressing ingredients: olive oil, red wine vinegar, lemon juice, salt, pepper, and minced garlic. Mix well to ensure everything is evenly coated.

Step Five:

Taste the salad and adjust the seasoning by adding more salt or lemon juice, if necessary. Keep in mind that the quinoa will absorb flavors over time, so it might taste slightly different after sitting for a while.

Step Six:

Chill the salad in the fridge until you’re ready to serve. Remember to retaste it for salt and lemon before serving up to ensure the flavors are just right!

Serving Suggestions

For an added crunch, toss in some arugula or serve this salad over a bed of dressed greens with a simple sprinkling of olive oil, lemon juice, salt, and pepper for extra flavor.

Storage

Leftover salad can be stored in an airtight container for up to four days in the refrigerator. For optimal freshness, it’s best to add arugula just before serving.