Mediterranean Grilled Chicken and Quinoa Salad
Juicy grilled chicken, fluffy quinoa, crisp vegetables, and fresh herbs make this Mediterranean Grilled Chicken and Quinoa Salad feel light without eating boring. It has that clean Southern California feel, but with enough protein, texture, and flavor to keep it satisfying.
Why This Recipe Works
• Grilled chicken adds smoky savory flavor and balanced protein
• Quinoa keeps the salad hearty while still feeling light and fresh
• Fresh vegetables add crunch, color, and texture contrast
• Mediterranean-inspired ingredients create bright layered flavor
• Fresh herbs and citrus keep the salad vibrant and balanced
• Great for meal prep, lunches, or lighter comfort-food meals
Flavor Notes
• Fresh citrus and herb flavor throughout
• Savory grilled chicken with smoky char
• Light nutty quinoa texture
• Crisp vegetables balanced with creamy and briny Mediterranean ingredients
• Fresh, clean, and satisfying without feeling heavy
Serving Suggestions
Serve this Mediterranean Grilled Chicken and Quinoa Salad chilled or slightly warm with pita bread, hummus, roasted vegetables, soup, or fresh fruit.
It also works perfectly for meal prep, healthy lunches, outdoor gatherings, warmer weather meals, or lighter dinner options.
Special Technique
Allowing the quinoa to cool slightly before combining with the vegetables helps maintain texture and prevents the salad from becoming soggy.
Grilling the chicken separately helps develop deeper smoky flavor while keeping the salad fresh and balanced overall.
Adding fresh herbs and citrus toward the end keeps the flavor bright and vibrant instead of muted.
Storage + Reheating
Store the salad in an airtight container in the refrigerator for up to 4 days.
For best texture, store dressing separately if preparing ahead for meal prep.
The salad can be enjoyed chilled or brought slightly closer to room temperature before serving.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes. This salad works great for meal prep and often tastes even better after the flavors sit together for a few hours.
Q: What vegetables work best in Mediterranean-style salads?
A: Cucumbers, tomatoes, red onion, olives, peppers, and fresh herbs all work especially well.
Q: Can I use a different protein instead of chicken?
A: Absolutely. Shrimp, salmon, steak, chickpeas, or grilled tofu all work great with these flavors.
Q: Is quinoa served hot or cold in this recipe?
A: It can be served either way, but slightly cooled quinoa usually works best for salad texture.
Q: What dressing pairs best with this salad?
A: Citrus vinaigrettes, lemon herb dressing, balsamic vinaigrette, or light Mediterranean-style dressings all pair well.
Mediterranean Grilled Chicken and Quinoa Salad
Ingredients
- 2 lbs chicken breast
- 1 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tbsp Cavender’s Greek Seasoning
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 cup dry quinoa
- 2 cups water
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 cup red onion thin sliced
- 1/2 cup kalamata olives
- 1/4 cup fresh parsley chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Cavender’s Greek Seasoning
- Fresh black pepper to taste
Equipment
- – Outdoor grill or grill pan
- – Medium saucepan with lid
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing spoon
- Tongs
- – Small prep bowls
- – Serving platter
Method
- Add chicken to a mixing bowl.
- Add olive oil, lemon juice, Cavender’s Greek Seasoning, garlic powder, black pepper, and oregano.
- Massage thoroughly to coat.
- Marinate for 20 to 30 minutes.
- Rinse the quinoa thoroughly.
- Add quinoa and water to a medium saucepan.
- Bring to a boil.
- Reduce heat, cover, and cook for 15 minutes.
- Turn off the heat and let rest covered for 5 minutes.
- Fluff with a fork and allow to cool slightly.
- Halve the cherry tomatoes.
- Dice the cucumber.
- Thinly slice the red onion.
- Chop the parsley.
- Slice the olives if desired.
- Add the cooled quinoa, tomatoes, cucumber, red onion, olives, and parsley to a large mixing bowl.
- Mix gently.
- In a small bowl, whisk together olive oil, balsamic vinegar, Cavender’s Greek Seasoning, and black pepper.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Preheat a grill or grill pan over medium high heat.
- Cook the chicken for 5 to 7 minutes per side until grill marks develop and the internal temperature reaches 165 degrees.
- Remove from heat and allow to rest for 5 minutes.
- Slice the chicken against the grain.
- Plate the quinoa salad and top with sliced grilled chicken.
- Serve immediately.
