A couple omonths ago I asked my email subscribers — are you on the list? It’s free! — what kind of recipes they wanted for summer and a common theme that emerged was salad recipes (no surprise), with berries (here for it), IN THE DRESSING. Ask and you shall receive! Whether you’re a salad lover or not, you are going to FLIP for this berry-packed Chicken Quinoa Salad with Strawberry-Balsamic Vinaigrette. This toppings and protein-packed salad is just as much fun to eat as it is to look at, and will keep you full for HOURS. It looks and tastes like it came from a restaurant!
Chicken + Quinoa + Berry Salad
If you’ve tried my Thai Quinoa Salad then you know that adding cooked then chilled quinoa to salads is a very good thing. Quinoa is a seed that cooks like a grain and adds a fluffy texture, nutty flavor, and plant-based protein to any savory dish. I make a batch each week then refrigerate so my husband and I can add scoopfuls to our lunchtime salads. Grilled chicken provides another satisfying source of protein in this dish. I love how the sizzling chicken pairs with the chilled salad ingredients. That hot and cold contrast is fabulous. Speaking of summer, both strawberries and blueberries star in this toppings-packed salad. Their refreshing sweetness brightens each bite, plus they’re so dang pretty to look at. Sliced strawberries also naturally sweeten a homemade Strawberry-Balsamic Vinaigrette to drizzle on top of the salad. It’s my favorite homemade vinaigrette to date (#spoondrinkworthy) and is SO worth the 5 minutes it takes to whip up.
Ingredients Needed
For the Berry Chicken Quinoa Salad:
Quinoa: look for “pre rinsed” on the quinoa package at the store. Quinoa is coated in a naturally bitter coating that you can rinse off in a fine mesh sieve prior to cooking, but buying pre-rinsed will save you a step. Chicken stock or vegetable stock: gives the quinoa more flavor. That said, water is fine if you don’t have either on hand. Chicken breasts: pounded to an even thickness ensures they grill evenly on a grill pan indoors, or on a gas or charcoal grill. Feel free to use diced or shredded rotisserie chicken to save yourself a step. Seasoned salt and pepper: flavors the chicken breasts. Lettuce: I like an arugula-baby spinach lettuce blend because the spicy arugula contrasts so nicely with the sweet berries and dressing. You can use whatever you like or have growing in your garden. Strawberries: are added to both the salad and vinaigrette. Blueberries: if you’ve never had blueberries in your salad, prepare for a new obsession. Cucumber: adds a refreshing and satisfying crunch. Avocado: lends a little creaminess to the salad. Red onion: adds a zesty, spicy flavor that’s not too overwhelming. Sliced almonds: provides crunch and additional protein. Goat cheese: I am a HUGE fan of creamy goat cheese (also called chevre) and like to use honey-flavored goat cheese in this salad. You could use plain or even herbed goat cheese.
For the Strawberry-Balsamic Vinaigrette:
Strawberries: naturally sweeten the dressing and provide a pretty color. Balsamic vinegar: pairs SO well with fruit. Honey: balances out the vinegar. Dijon mustard: emulsifies the dressing Extra virgin olive oil: adds fruity flavor. Salt and pepper: to taste.
Great for Meal Prep + Mason Jar Salads
This quinoa chicken salad is not only a fabulous summer dinner option, but it’s great for meal prep too. The recipe makes 4 monster dinner salads, or you could stretch it to make five or even six decent-sized lunch portions. Add the ingredients into individual-sized storage containers then top with lettuce, cover, and refrigerate. Pack the vinaigrette separately to dress the salad with just before eating. If you’d like to layer the salad into 16oz, wide-mouthed mason jars, layer in the following order, ending with lettuce. Pack a separate container of vinaigrette to dress the salad with prior to eating.
What to Make Ahead
As I said, this salad is packed with toppings and I truly feel each one adds something that I would miss if it were left out. Plus the vinaigrette is a MUST TRY. To save time, here are a few elements you can make / prep ahead of time:
Quinoa. Cook then chill the quinoa up to 5 days ahead of time. Vinaigrette. Prepare the dressing up to 3 days ahead of time. Chicken. Grill then slice or chop the chicken up to 3 days ahead of time. Veggies. Slice the cucumber and red onion up to 2 days ahead of time. Strawberries. Slice the strawberries up to 2 days ahead of time.
Alrighty, ready to dive into this bowl of deliciousness?!
Try This Healthy + Hearty Salad
How to Make Berry Chicken Quinoa Salad
Step 1: Make the Strawberry-Balsamic Vinaigrette.
Start by adding sliced strawberries, balsamic vinegar, honey, dijon mustard, salt, and pepper to a food processor then processing until smooth. Slowly stream in extra virgin olive oil until the vinaigrette comes together then pour into a jar with a tight fitting lid and refrigerate. Again, you can do this up to 3 days ahead of time – it just gets better as it sits!
Step 2: Cook the quinoa.
Add dry quinoa with chicken or vegetable stock to a small saucepan then bring to a boil over high heat. This is what quinoa looks like prior to cooking. Tiny little discs that pop into what looks like springs once cooked.
Turn the heat down to low then cover with a lid and cook until the quinoa is tender, 12-15 minutes. Fluff with a fork then transfer to a bowl or container to cool.
Once cool, cover and chill. You can make and chill the quinoa up to 5 days ahead of time. Unlike gluten free pasta and grains like rice, cooked quinoa doesn’t dry out and harden in the refrigerator, which is amazing!
Step 3: Grill the chicken.
Pound 2 small chicken breasts (about 1lb total) to an even thickness on a cutting board so they cook evenly then brush or mist with vegetable oil and season with homemade seasoned salt and pepper. Cook in a grill pan indoors or on your gas or charcoal grill outdoors. Here’s how:
Using a grill pan: Heat the grill pan over high heat for 5 minutes. Add chicken breasts then lower the heat slightly to medium-high and cook for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165 degrees. Using a gas or charcoal grill. Heat the grill over high heat until it reaches at least 400 degrees. Add chicken breasts then lower the heat slightly to medium-high and grill for 3-4 minutes per side, or until the chicken reaches an internal temperature of 165 degrees. KEEP THE LID CLOSED between flipping!
No matter the method, remove the chicken to a plate to rest for at least 10 minutes before thinly slicing, or dicing.
Step 4: Assemble.
Divide the chilled quinoa and grilled chicken between four bowls then add the goodies! We’ve got lettuce, avocado, thinly sliced red onion, sliced strawberries, blueberries, sliced cucumbers, sliced almonds, and a partridge in a pear tree. Just kidding. Drizzle with the dressing then DIG IN! I hope you love this fresh and refreshing summertime salad that’s equal parts filling, gorgeous, and absolutely delicious! Enjoy!
More Fresh and Hearty Salads
Thai Quinoa Salad with Peanut Dressing Steak Salad with Maple Balsamic Vinaigrette Jennifer Aniston Salad Grilled Chicken Salad Shredded Brussels Sprouts Salad Big Mac Salad Chickpea Chicken Salad Chicken Caesar Pasta Salad
Photos by Ashley McLaughlin Like this recipe? Share it with friends!
