Crunchy Quinoa Green Vegetable Salad with Roasted Chicken
This salad is a powerhouse of nutrition and flavor — fluffy quinoa forms the hearty base, while roasted chicken adds lean protein. Fresh green vegetables like cucumber, broccoli, peas, and herbs provide crunch and brightness. Finished with a lemony olive oil dressing, it’s refreshing, filling, and perfectly Mediterranean.
⏱ Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Roasted Chicken
1 lb (450 g) chicken breasts or thighs
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano or thyme
½ tsp paprika
1 tbsp lemon juice
Salt & pepper, to taste
For the Salad
1 cup quinoa, rinsed
2 cups water or vegetable broth
½ cup broccoli florets, lightly steamed or blanched
½ cup green beans, trimmed and blanched
½ cup cucumber, diced
¼ cup green peas (fresh or frozen, thawed)
¼ cup fresh parsley or mint, chopped
¼ cup toasted almonds or sunflower seeds, for crunch
Optional: avocado slices or crumbled feta
For the Lemon-Herb Dressing
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, minced
1 tsp honey or maple syrup
Salt & black pepper, to taste
Instructions
1. Cook the Quinoa
In a saucepan, bring quinoa and water (or broth) to a boil.
Reduce heat to low, cover, and simmer for 12–15 minutes, until fluffy.
Remove from heat and fluff with a fork. Let cool slightly.
2. Roast the Chicken
Preheat oven to 400°F (200°C).
Mix olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper.
Coat chicken and place on a parchment-lined baking sheet.
Roast for 20–25 minutes, until golden and cooked through.
Let rest for 5 minutes, then slice thinly.
3. Prepare the Green Vegetables
Steam or blanch broccoli and green beans until just tender but still bright green.
Shock in ice water, then drain well.
4. Make the Dressing
Whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper until smooth and emulsified.
5. Assemble the Salad
In a large bowl, combine quinoa, green veggies, cucumber, peas, herbs, and nuts/seeds.
Add dressing and toss well.
Top with sliced roasted chicken and optional feta or avocado.
Notes & Tips
Crunch upgrade: Add thinly sliced radishes or celery for extra crisp texture.
Make it vegetarian: Replace chicken with roasted chickpeas or grilled halloumi.
Meal prep friendly: Store dressing separately; mix before serving.
Flavor boost: Sprinkle with lemon zest or drizzle with tahini sauce for richness.
❓ frequently asked questions FAQs
Q1: Can I use leftover chicken?
Yes! Grilled or rotisserie chicken works great — just slice and warm before serving.
Q2: Can I serve it cold?
Absolutely — it tastes delicious chilled or at room temperature.
Q3: Can I add grains other than quinoa?
Yes, bulgur, couscous, or farro make great alternatives.
Nutritional Information
Calories: ~460 kcal
Protein: 34 g
Carbohydrates: 38 g
Fat: 18 g
Fiber: 6 g
Sugar: 5 g