Chicken And Quinoa Salad

A plate of Chicken and Quinoa Salad with chopped cucumbers and cherry tomatoes

It’s no secret that I love quinoa.  It’s a perfect base to add flavors to and quinoa is ideal as a main ingredient for a salad.

This quinoa salad is loaded with crunchy, flavorful vegetables such as, red onions, sweet cherry tomatoes, cucumbers and jalapeño peppers and mixed with a white wine vinaigrette.  I topped the salad with several strips of warm grilled chicken.  It’s a salad everyone in my family enjoys.  It’s light, full of flavor and a lovely summertime meal.

A bowl of Chicken and Quinoa Salad with chopped cucumbers and cherry tomatoes

Salsa Verde is a spicy and tangy Mexican green salsa made with tomatillos, onion, peppers, lime juice and cilantro. There are several brands we love and I usually keep a jar of it in my refrigerator. The salsa goes great with the quinoa salad because it added a wonderful spicy flavor!  Not necessary, but if you like a little more “spice”, give it a try.  We also added a handful of toasted almonds for some added crunch.

A plate of Chicken and Quinoa Salad topped with sliced toasted almonds and a side of salsa verde

This Chicken and Quinoa Salad would be a great dish to bring to a pot luck or to take to a party.  It’s a dish we’ll certainly enjoy often on these hot, summer evenings.

Other recipes you might like…

Quinoa and Black Bean Burritos

Baked Quinoa with Spinach, Red Peppers and Cheese

Quinoa Salad with Black Beans, Corn, Red Peppers and Pineapple

Chicken And Quinoa Salad

This Chicken and Quinoa salad is loaded with crunchy, flavorful vegetables such as, red onions, sweet cherry tomatoes, cucumbers and jalapeno peppers and mixed with a white wine vinaigrette. It's a perfect summertime meal.
Prep Time10 mins
Total Time10 mins
Course: Salad
Servings: 4 servings
Author: Joanie Zisk

Ingredients

  • 2 cups quinoa, cooked
  • 1 teaspoon dried tarragon
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 small red onion, chopped
  • 1 pint cherry tomatoes, halved
  • 1/2 jalapeno pepper, seeded and chopped
  • 1 large cucumber, chopped
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • 1 pound chicken breasts, cooked
  • Salsa Verde (optional)
  • 1/4 cup toasted almonds (optional)

Instructions

  • Place the cooked quinoa in a large bowl. Add to the bowl, the tarragon, parsley, red onion, tomatoes, pepper and cucumber. Toss to mix the ingredients together.
  • In a small bowl, whisk the white wine vinegar and olive oil together. Pour over the salad.
  • Add salt and pepper to taste.
  • Top with slices of chicken.
  • Serve with Salsa Verde and top with toasted almonds, if desired.
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