Why You’ll Love This Greek Chicken and Quinoa Salad
- It’s a Complete Meal in One Bowl. You’ve got your lean protein from the chicken and quinoa, healthy fats from the olives and dressing, and a rainbow of fresh vegetables. It’s perfectly balanced, so you won’t be left feeling hungry an hour later.
- The Make-Ahead Magic is Real. This salad honestly gets better as it sits. The quinoa soaks up the lemony dressing, the flavours meld together beautifully, and the chicken stays wonderfully tender. It’s the ultimate meal-prep champion for busy weeks.
- Endlessly Customizable to Your Taste. Not a fan of olives? Leave ’em out! Want to add some peppery arugula or crunchy bell peppers? Go for it. This recipe is a fantastic template that welcomes your personal touches.
- A True Flavour Explosion. The combination of the garlicky, oregano-spiked chicken with the sharp feta, salty olives, and bright, acidic dressing is just… chef’s kiss. Every single bite is interesting and delicious.
Ingredients & Tools
- For the Chicken & Marinade: 2 boneless, skinless chicken breasts, 2 tbsp extra virgin olive oil, 1 lemon (juiced), 2 cloves garlic (minced), 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper.
- For the Quinoa: 1 cup uncooked quinoa, 2 cups chicken or vegetable broth.
- For the Salad: 1 large English cucumber (diced), 1 pint cherry or grape tomatoes (halved), 1/2 red onion (thinly sliced), 1/2 cup kalamata olives (pitted and halved), 4 oz block feta cheese (crumbled).
- For the Dressing: 1/4 cup extra virgin olive oil, 1 lemon (juiced), 1 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper.
Tools: A medium saucepan with a lid, a large mixing bowl, a small bowl or jar for the dressing, a sharp knife, a cutting board, and a skillet or grill pan for the chicken.
A little note on ingredients: using broth to cook the quinoa instead of water adds a subtle savoury depth that makes a huge difference. And for the feta, I really recommend buying a block and crumbling it yourself—it’s so much creamier and less salty than the pre-crumbled stuff.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes (plus optional marinating time)
Before You Start: Tips & Ingredient Notes
- Rinse Your Quinoa. Seriously. Quinoa has a natural coating called saponin that can make it taste bitter or soapy. Giving it a good rinse in a fine-mesh strainer under cold water for a minute or two removes this and ensures a clean, nutty flavour.
- Marinating Time is Your Friend. If you have even 30 minutes to let the chicken sit in the marinade, do it! The acid in the lemon juice will help tenderize the meat, and the flavours will penetrate much deeper. But if you’re in a rush, even a 10-minute marinade is better than nothing.
- The Power of a Good Knife. Taking the time to dice your cucumber and halve your tomatoes into uniform sizes isn’t just about looks. It means you’ll get a little bit of everything in every single forkful, which is the secret to a great salad experience.
- Don’t Dress the Salad Too Early. If you’re not planning to eat the entire salad right away, hold off on adding all the dressing to the main bowl. Dress individual portions as you eat them to keep the veggies crisp and fresh for days.
How to Make Greek Chicken and Quinoa Salad
Step 1: Marinate the Chicken. In a small bowl, whisk together the 2 tablespoons of olive oil, juice from one lemon, minced garlic, oregano, salt, and pepper. Place the chicken breasts in a shallow dish or a zip-top bag and pour the marinade over them, turning to coat evenly. Let them marinate while you prepare the other components—or for up to 4 hours in the fridge if time allows.
Step 2: Cook the Quinoa. Rinse the quinoa thoroughly under cold water in a fine-mesh strainer. Add it to a medium saucepan along with the 2 cups of broth. Bring to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for about 15 minutes. You’ll know it’s done when the liquid is absorbed and little “tails” (the germ) have popped out from the grains. Remove it from the heat, fluff it with a fork, and let it sit, covered, for 5-10 minutes to steam and cool slightly.
Step 3: Cook the Chicken. Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade (discard the used marinade) and cook for about 6-8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the outside has beautiful golden-brown marks. Transfer the chicken to a cutting board and let it rest for at least 5 minutes. This is crucial for juicy chicken—it allows the juices to redistribute throughout the meat.
Step 4: Prep the Veggies & Make the Dressing. While the chicken and quinoa are cooking/cooling, chop your cucumber, halve the tomatoes, thinly slice the red onion, and halve the olives. Crumble the feta cheese. For the dressing, simply combine the 1/4 cup olive oil, juice from the second lemon, red wine vinegar, oregano, salt, and pepper in a jar. Seal the lid tightly and shake vigorously until the dressing is well combined and slightly emulsified.
Step 5: Assemble the Salad. In your large mixing bowl, combine the fluffy, cooled quinoa, all your prepped vegetables, and the olives. Pour about two-thirds of the dressing over the mixture and toss gently to combine. Now, slice the rested chicken against the grain into thin strips. Arrange the chicken slices over the quinoa salad base.
Step 6: The Final Touches. Crumble the feta cheese generously over the top of the entire salad. Drizzle with the remaining dressing for an extra burst of flavour. Give it one final, very gentle toss right at the end if you like, or just leave it beautifully layered. It’s ready to serve immediately, or you can cover and refrigerate it to let the flavours mingle even more.
Serving Suggestions
Complementary Dishes
- Warm, Toasted Pita Bread — There’s nothing better than tearing off a piece of soft, warm pita to scoop up every last bit of quinoa, chicken, and dressing. It turns the salad into a more interactive, comforting meal.
- A Simple Hummus Platter — Serve a bowl of creamy hummus alongside with some extra veggies for dipping. It leans into the Mediterranean theme and makes the whole spread feel like a festive feast.
- Lemon-Garlic Sautéed Greens — If you want an extra veggie boost, some quickly sautéed spinach or kale with a hint of garlic and lemon would complement the flavours in the salad perfectly without overpowering them.
Drinks
- A Crisp, Cold Glass of Rosé — The bright, berry notes and acidity in a dry rosé are a fantastic match for the salty feta and zesty lemon in the salad. It just feels like sunshine in a glass.
- Sparkling Water with Lemon & Mint — For a non-alcoholic option, this is incredibly refreshing. The bubbles and citrus cleanse the palate between bites, making each mouthful taste as vibrant as the first.
- A Light Greek Lager — A beer like Mythos or a similar light, crisp lager is a classic pairing. It’s not too heavy and its subtle bitterness balances the richness of the chicken and olives beautifully.
Something Sweet
- Baklava — You can’t go wrong with this classic. The flaky, nutty, honey-soaked pastry provides a decadent and texturally contrasting finish that feels truly authentic.
- Fresh Figs with Honey and Yogurt — This is a lighter, elegant option. The sweetness of the figs and honey against the tangy yogurt is a simple, stunning way to end the meal on a fresh note.
- Lemon Sorbet — It’s the ultimate palate cleanser. The intense, sharp lemon flavour echoes the dressing in the salad and leaves you feeling refreshed and satisfied.
Top Mistakes to Avoid
- Mistake: Using hot quinoa. If you add the quinoa to the salad while it’s still steaming hot, it will wilt the crisp vegetables and melt the feta cheese into a gooey mess. Let it cool to at least room temperature first.
- Mistake: Overcooking the chicken. Chicken breasts can go from juicy to dry and stringy in a matter of minutes. Use a meat thermometer! Taking it off the heat at 165°F and letting it rest is the foolproof method for perfection.
- Mistake: Skipping the quinoa rinse. I know I mentioned it before, but it’s a common error that can really impact the final taste. That bitter saponin coating is not something you want in your lovely salad.
- Mistake: Dressing the entire salad days in advance. While the dressed salad keeps well for a day or two, if you’re meal-prepping for 3-4 days, keep the dressing separate and add it just before eating to maintain optimal texture.
Expert Tips
- Tip: Massage your red onions. If you find raw red onion a bit too pungent, place the sliced onions in a small bowl of cold water with a splash of vinegar for 10 minutes. This mellows their sharp bite significantly while keeping their crunch.
- Tip: Add fresh herbs at the very end. While dried oregano is great in the marinade and dressing, stirring in a handful of chopped fresh parsley, dill, or mint right before serving adds a wonderful layer of fresh, aromatic flavour.
- Tip: Get creative with your protein. This salad is fantastic with grilled shrimp, chickpeas for a vegetarian version, or even leftover rotisserie chicken for a super-fast assembly. Don’t be afraid to mix it up!
- Tip: Toast your quinoa. For an even deeper, nuttier flavour, toast the rinsed and drained quinoa in the dry saucepan for a few minutes over medium heat, stirring constantly, until it smells fragrant, before adding the broth to cook.
FAQs
Can I make this salad vegetarian?
Absolutely! It’s an easy swap. Simply omit the chicken and use chickpeas instead for a plant-based protein punch. You could also add grilled halloumi cheese for a salty, chewy element that’s absolutely delicious. Just marinate and pan-fry the halloumi slices until golden brown. The rest of the recipe stays exactly the same, and you’ll still have a super satisfying and complete meal.
How long does this salad last in the fridge?
It keeps really well! Stored in an airtight container, the fully assembled salad (with dressing mixed in) will stay fresh for about 2-3 days. If you’ve kept the dressing separate, the undressed components will last for 4-5 days. The quinoa might dry out a tiny bit, but a quick stir and an extra drizzle of olive oil or lemon juice will bring it right back to life.
Can I use a different grain instead of quinoa?
Of course. This is a very adaptable recipe. Couscous (especially pearl couscous) would be wonderful and cooks very quickly. Farro would add a lovely chewy texture, or you could use brown rice or even orzo pasta. Just adjust the cooking liquid and time according to the package directions for your chosen grain. The key is to let whatever grain you use cool completely before mixing.
My quinoa turned out mushy. What did I do wrong?
This usually happens from using too much liquid or not fluffing it properly. The ratio for quinoa is typically 1 part quinoa to 2 parts liquid. Make sure you’re using a measuring cup for accuracy. Also, as soon as it’s done cooking, take the lid off and fluff it immediately with a fork—this separates the grains and stops the residual heat from steaming them into mush.
Is there a way to make the dressing creamier?
Yes! A classic Greek dressing often includes a touch of Greek yogurt or tahini (sesame seed paste) to make it creamy and help it cling to the salad ingredients. Try adding a tablespoon of plain Greek yogurt or a teaspoon of tahini to the dressing ingredients before you shake it up. It adds a lovely richness and body without overpowering the lemon and oregano.
