I’m so excited to share my Mediterranean Chicken Quinoa Salad with you! This bowl is bright, fresh, and full of satisfying ingredients like tender chicken, fluffy quinoa, crisp vegetables, salty olives, and creamy feta. Everything gets coated in a simple homemade balsamic lemon dressing that brings the whole dish to life. It tastes amazing, feels nourishing, and comes together without any stress.
Level: Easy
Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 6 servings
Course: Main Course, Salad
Cuisine: Mediterranean
The first time I made this Mediterranean Chicken Quinoa Salad, I remember being surprised by how quickly it came together. It felt like something you’d get at a café, but it was made with basic ingredients I already had at home. The combination of warm quinoa, fresh veggies, and juicy chicken makes the bowl feel complete, while the feta and balsamic dressing give it that classic Mediterranean flavor.
I love making this recipe when I want a meal that’s light but filling. It’s also a great option for meal prep because the flavors stay vibrant even after chilling in the refrigerator. You’ll cook your quinoa, wilt fresh spinach, chop a rainbow of vegetables, and toss everything together with a simple homemade dressing. It’s straightforward, colorful, and packed with nourishing ingredients.
If you want a dish that’s refreshing, wholesome, and incredibly easy to customize, this one is a keeper.
How to Make Mediterranean Chicken Quinoa Salad
This salad layers protein, whole grains, and fresh vegetables into one balanced bowl. Here’s how each part comes together:
• Quinoa cooked in broth for extra flavor
• Chopped chicken breast for lean protein
• Fresh spinach wilted lightly for added greens
• Crisp veggies like cucumbers, tomatoes, peppers, and onion
• Kalamata olives for a salty bite
• Creamy feta for richness
• A zesty dressing made from lemon, olive oil, and balsamic vinegar
When everything mixes together, you get a bowl that’s hearty, colorful, and bright in every bite.
Ingredients
• 16 ounces cooked chicken breast, chopped
• 1 1⁄2 cups uncooked quinoa
• 2 cups chicken broth
• 1 cup water
• 2 cups baby spinach, chopped
• 1⁄2 cup red onion, finely chopped
• 1⁄2 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 1⁄2 cup whole pitted Kalamata olives
• 1⁄2 cup crumbled feta cheese
• 1⁄4 cup fresh parsley, chopped
• 1 cup chopped English cucumber
• 3 Roma tomatoes, seeded and chopped
• 4 tablespoons fresh lemon juice
• 6 tablespoons balsamic vinegar
• 1⁄4 cup extra virgin olive oil
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
Directions
- Cook the Quinoa
• Combine quinoa, chicken broth, and water in a pot.
• Cook according to package instructions until the liquid is absorbed.
• Fluff with a fork and let it cool. - Wilt the Spinach
• Warm a nonstick skillet over medium heat.
• Lightly spray the pan with olive oil.
• Add chopped spinach and cook until just wilted.
• Let it cool. - Combine the Base
• Transfer the cooled quinoa to a large mixing bowl.
• Stir in the wilted spinach. - Add the Vegetables and Chicken
• Add onions, peppers, cucumber, tomatoes, parsley, olives, feta, and chopped chicken.
• Toss gently so everything is evenly distributed. - Make the Dressing
• Whisk lemon juice, balsamic vinegar, olive oil, salt, and pepper in a small bowl. - Dress the Salad
• Pour the dressing over the salad.
• Stir to coat all the ingredients. - Serve or Chill
• Serve immediately or refrigerate until mealtime.
Process Details
• Building Flavor in the Quinoa: Using chicken broth instead of only water helps the quinoa absorb savory flavor, making the salad taste richer.
• Cooling Matters: Allowing the quinoa and spinach to cool prevents the feta from melting and the veggies from going soggy.
• Dressing Balance: The lemon adds brightness, the balsamic brings sweetness and tang, and the olive oil rounds everything out so the salad feels complete.
Tips for Success
• Use Cooked Chicken: Leftover chicken or rotisserie chicken works great.
• Chop Everything Evenly: Smaller pieces mix better and give each bite the same flavor.
• Taste Before Serving: Add a little more lemon juice or salt if you prefer sharper or bolder flavors.
• Make Ahead: The flavors deepen as it chills, making it perfect for meal prep.
Serving Ideas
• Lunch Bowl: Enjoy chilled straight from the fridge.
• Warm Option: Microwave the quinoa and chicken lightly before adding the veggies.
• Add Crunch: Sprinkle toasted almonds or pine nuts on top.
• Picnic Dish: It travels well and doesn’t wilt quickly.
Storage & Freezing
• Refrigerator: Store in an airtight container for up to 3–4 days. Stir before serving to redistribute the dressing.
• Freezing: This salad does not freeze well because the vegetables and feta lose their texture. Keep it refrigerated only.
Nutrition Info (Approximate per Serving)
Based on available ingredient data, exact values may vary.
• Calories: ~440
• Protein: ~33g
• Carbohydrates: ~38g
• Fat: ~18g
• Fiber: ~5g
• Sodium: ~1000mg
• Sugar: ~6g
My Mediterranean Chicken Quinoa Salad is light, fresh, and full of feel-good ingredients that come together in a simple but satisfying way. It’s perfect for busy weeks, meal prep, or days when you want something flavorful without spending hours in the kitchen. I hope this recipe brings you the same mix of comfort and energy that it brings me.
