Greek Grilled Chicken and Quinoa Salad

If you already love Greek cuisine, then this spin on those flavors is going to be a hit at your dinner table. Alongside delicious grilled chicken and classic salad greens, you have just enough quinoa to add pops of texture and added protein. This is one salad that will leave you feeling full and satisfied! It’s packed with protein, fiber, and flavor. You won’t be disappointed.

The best part is that it’s so easy to make. Just grill up some chicken breasts, cook up some quinoa, and mix everything together with our delicious dressing. It sounds too easy but it truly is. You can have this salad on your table in no time at all.

If you like this, then I know you'll love our Mediterranean couscous salad or this easy marinated feta cheese to go on top of this salad.

fork of salad held above black bowl of greens with striped blue towel in background

Ingredients

For chicken

1 pound boneless skinless chicken breasts
1 cup extra virgin olive oil
¼ cup lemon juice (fresh is best)
10 garlic cloves
½ teaspoon salt
1 tablespoon shawarma seasoning blend

For Quinoa

¼ cup uncooked quinoa
½ cup water

For citrus vinaigrette

¼ cup lemon juice
½ cup extra virgin olive oil
1 clove garlic
½ teaspoon black pepper
½ teaspoon salt

For salad

6 cups mixed greens
1 cup cherry tomatoes
1 large cucumber
½ large red onion
1 ½ cups whole kernel corn
1 cup kalamata olives
½ cup golden raisins
¼ cup roasted pistachios
¾ cup feta cheese crumbles

close up grilled chicken on salad with tomatoes and corn

Handy Kitchen Tools

black bowl of chicken salad on table with lemon slices and chopsticks

How to Make Greek Grilled Chicken

This recipe is made in three steps. Start by marinating the chicken and preparing the vegetables and quinoa. Then, grill the chicken and finally assemble the salad. The chicken and quinoa can be made ahead of time to assemble just when ready to serve if desired.

Begin by creating the marinade. In a blender, pulse together the olive oil, lemon juice, garlic, and salt.

When this is combined well, creamy, and pale yellow in color, pour it into a bowl with the chicken and shawarma seasoning.

adding chicken and shawarma spice in bowl with marinade

Make sure the chicken is coated well and submerged in the marinade, then cover it with plastic wrap or a sealed lid, and refrigerate for at least 20 minutes.

Once the chicken has marinated, you will remove it from the refrigerator and place the chicken into the grill pan and cook for 4 to 5 minutes per side over medium heat.

pink tongs placing chicken into grill pan

Once the chicken has reached 165°F internally, remove it from the pan and set it aside to stand for 5 minutes before slicing.

hand slicing chicken on white cutting board

Cook the Quinoa

While you let the chicken marinates, start preparing the quinoa. Place the quinoa and 1 cup of water in a small saucepan, then bring it to a boil over medium heat.

stirring quinoa in stockpot with blue spoon

Once boiling, reduce the heat to low, cover, and let it simmer for 15 to 18 minutes until cooked through. You can also add salt, pepper, garlic, and any other seasonings you prefer to the pan to flavor the quinoa. Using broth is another great option to replace the water and add flavor.

Make the Vinaigrette

Now, you'll whisk up the dressing or vinaigrette. If not using a ready-made option, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper then set it aside. I do recommend whisking just before serving to make sure it is combined well.

Assemble the Salad

In a bowl combine the mixed greens, corn, quinoa, tomatoes, cucumber, onion, olives, raisins, and pistachios. Toss together then plate.

plate of salad toppings with olives on side

On the plate, add the salad mixture, top with sliced grilled chicken, feta crumbles, and drizzle with the vinaigrette.

fork above plate of vegetables and grilled chicken

Frequently Asked Questions

Can I Use a Different Ready-Made Chicken Marinade?

I love the seasoning in this grilled chicken salad, but you can use whatever flavors you like. Using a different ready-made chicken marinade will let you choose the flavors that match what you need for dinner that night. You can use the basic idea of this recipe and change it up each time you make it with different flavors of the marinade.

Can I Make This with Chicken Thighs?

I love making chicken quinoa salad with chicken breast but that doesn't mean that you have to. You can use whatever type of chicken that you like. Chicken thighs will be a nice touch to this recipe because chicken thighs have more fat, so the chicken tends to stay moist, even when over cooked. Be sure that the chicken thighs are cooked through since cooking chicken thighs and cooking chicken breast have different cooking times. Remember that it should be 165°F internally at the thickest point before serving.

How Do I Make Sure My Quinoa Isn’t Bitter?

If you’ve never cooked quinoa before, you might be wondering how to make sure it doesn’t turn out bitter. The key is to rinse the quinoa before cooking it. This will remove any residual bitterness from the quinoa and help it to cook up nice and fluffy.

Another way to make sure the quinoa isn't bitter is to cook it in chicken broth instead of water. This will give the quinoa a nice flavor and make sure that it doesn't turn out bitter.

What is in Shawarma Spice?

Shawarma spice is a combination of various herbs and spices that are often added to grilled meats. Some common ingredients include cumin, ginger, coriander, paprika, cardamom, and turmeric. You can find shawarma seasoning in most grocery stores or you can easily make your own.

What Greens Should I Use for This Salad?

I am using mixed greens in my salad. It is a simple mix that is easy to find. You can change out the types of green to ones that you enjoy better. You can use spinach for a hearty green mix. Arugula adds a light peppery flavor, while kale or swiss chard are other richer flavors that could also work for this. Romaine, green leaf lettuce, or iceberg lettuce can also be used if you prefer.

salad on white plate topped with chicken with tomatoes in background on gray table

More Easy Salad Recipes

If you want to add a delicious salad to your menu, this one is great, but don't worry, we have more! Below are some more of my favorite additions to our meal plan that are tasty, easy to make, and satisfying. Make sure that you bookmark these recipes, print out the recipe, or pin them to Pinterest.

📖 Recipe

Yield: 4

Greek Grilled Chicken Salad with Quinoa

Make a Greek grilled chicken and quinoa salad that is packed with flavor and tons of protein! A light and refreshing salad entree!

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 20 minutes

Total Time 1 hour

Ingredients

For Chicken

1 pound boneless skinless chicken breasts
1 cup extra virgin olive oil
¼ cup lemon juice (fresh is best)
10 garlic cloves
½ teaspoon salt
1 tablespoon shawarma seasoning blend

For Quinoa

¼ cup uncooked quinoa
½ cup water

For Vinaigrette

¼ cup lemon juice
½ cup extra virgin olive oil
1 clove garlic, minced
½ teaspoon black pepper
½ teaspoon salt

For Salad

6 cups mixed greens
1 cup cherry tomatoes, halved
1 large cucumber, sliced
½ large red onion, sliced
1 ½ cups whole kernel corn
1 cup kalamata olives
½ cup golden raisins
¼ cup roasted pistachios
¾ cup feta cheese crumbles

Instructions

In a blender, add olive oil, lemon juice, garlic cloves, and salt. Pulse this mixture at high speed until it has combined and turned creamy and a light yellow in color.
In a large bowl, place the chicken breasts, the shawarma seasoning blend, and the blended puree.
Coat the chicken well, then cover and refrigerate for 20 minutes.
While the chicken is marinating, you will prepare the quinoa. In a small saucepan, bring the quinoa and water to a boil over medium heat.
Cover the pan, reduce the heat to low, and let it cook for 15 to 18 minutes until the water has evaporated and the quinoa is cooked through.
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create your vinaigrette then set it aside.
After the chicken has marinated for 20 minutes, remove it from the refrigerator to the grill. We used a stovetop grill pan, but you can use a traditional propane or charcoal grill if desired.
Place the chicken into the grill pan and cook for 4 to 5 minutes per side over medium heat.
Once the chicken has reached 165°F internally, remove it from the pan and set it aside to stand for 5 minutes before slicing.
Now, combine the mixed greens, corn, quinoa, tomatoes, cucumber, onion, olives, raisins, and pistachios together.
Top with sliced grilled chicken, feta crumbles, and a drizzle of the prepared vinaigrette.