Lemon Herb Grilled Chicken Salad (Printable Copy)

Juicy lemon-herb grilled chicken paired with quinoa and fresh crisp vegetables in a light, protein-rich bowl.

# What You 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 fresh lemon juice
21 - 1 teaspoon Dijon mustard
22 - 1 teaspoon honey (optional)
23 - Salt and pepper to taste

# How to Make:

01 - Whisk together olive oil, lemon juice and zest, minced garlic, parsley, basil, oregano, salt, and pepper in a bowl. Add chicken breasts and turn to coat evenly. Marinate for at least 15 minutes, up to 2 hours for enhanced flavor.
02 - Rinse quinoa under cold running water. Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and allow to cool slightly.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5 to 6 minutes per side until fully cooked and juices run clear. Transfer to a plate and rest for 5 minutes before slicing.
04 - Whisk together olive oil, fresh lemon juice, Dijon mustard, honey if using, salt, and pepper in a small jar or bowl until well combined.
05 - Arrange spinach or mixed greens in a large bowl or on individual plates. Layer cooled quinoa, cherry tomatoes, diced cucumber, sliced red onion, diced bell pepper, and crumbled feta cheese if using.
06 - Slice grilled chicken and arrange on top of salad. Drizzle with prepared dressing and gently toss to combine, or serve as composed bowls with toppings arranged separately. Serve with fresh lemon wedges.

# Expert Advice:

01 -
  • It tastes like restaurant-quality but takes less time than delivery: The lemon herb marinade does most of the work while you're busy with other things.
  • You actually feel full and satisfied: The protein and fiber combination keeps you going without that afternoon slump.
  • It's flexible enough for any kitchen preference: Swap proteins or skip the cheese without losing what makes it special.
02 -
  • Letting chicken rest after grilling makes a genuine difference: Those 5 minutes allow the juices to redistribute, so you get tender slices instead of dry ones that weep onto your plate.
  • Don't dress the greens until you're ready to eat: If you make this ahead, keep the dressing separate, and the salad will stay crisp instead of becoming a soggy situation by lunchtime.
03 -
  • Pat your chicken dry before marinating: This helps it brown better on the grill instead of steaming in its own moisture.
  • Make the dressing in a jar and shake it: You'll get a better emulsion, and you can store leftovers right in the jar.
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