Protein-Packed Chicken Quinoa Salad Recipe

This protein-packed Chicken Quinoa Salad is loaded with fresh herbs, cherry tomatoes, and mozzarella, all tossed in a zesty lemon vinaigrette. Make it with leftover rotisserie chicken for a fast and easy meal, perfect for meal prep, summer lunches, or light dinners. Gluten-free.

This Quinoa Chicken Salad is one of our favorite go-to recipes—light, refreshing, and packed with wholesome ingredients. Juicy cherry tomatoes, fresh herbs, tender chicken, and creamy mini mozzarella balls are tossed with a zesty lemon vinaigrette, creating a vibrant and nourishing salad that’s perfect for summer.

Brimming with complete protein from both quinoa and chicken, this salad is hearty enough for a satisfying lunch or dinner, yet light and energizing. We especially love making it when summer tomatoes are in season—sweet, ripe, and bursting with flavor. Whether you’re meal-prepping for the week, packing lunch for work, or bringing a shareable dish to a summer gathering, this salad is a versatile crowd-pleaser.

Why You’ll Love This Quinoa Salad

• ✅ High in Protein – Quinoa and chicken make this a protein-rich, energizing meal.
• ✅ Meal-Prep Friendly – Stays fresh in the fridge for up to 4 days.
• ✅ Perfect for On-the-Go – Easily portable for work lunches or travel.
• ✅ Customizable – Swap chicken for chickpeas for a delicious vegetarian version.
• ✅ Great Use for Leftovers – A smart way to use up rotisserie or leftover cooked chicken.

Quinoa Chicken Salad Ingredients

• Quinoa – A protein-rich grain with a light, nutty flavor- use white, red or tri-colored.
• Shredded rotisserie chicken or cooked chicken breast – Tender and juicy, perfect for easy meal prep
• Cherry tomatoes – Sweet and juicy; halved for a burst of summery flavor
• Italian parsley – Fresh and herbaceous, adds brightness to the salad
• Chopped fresh herbs (basil, mint, or cilantro) – Choose your favorite for a fragrant, herbal twist
• Red onion – Finely diced for a bit of crunch and subtle sharpness
• Lemon zest – Bright and citrusy, it lifts the entire dish
• Mozzarella pearls (optional) – Soft and creamy, they add richness and balance
• Arugula (optional) – Peppery greens that add texture and a pop of color
• Lemony Vinaigrette: extra virgin olive oil, red wine vinegar, lemon juice, fresh garlic, salt, black pepper and chili flakes.

Variations

• Add other vegetables: red bell pepper, cucumber, radishes, avocado, and top with microgreens!
• Add beans: chickpeas, white beans or even black beans!
• Make it Greek! Add oregano, feta cheese and kalamata olives and leave out the mozzarella
• Add seeds or nuts: almonds, pumpkin seeds, or sunflower seeds.

How to Make Quinoa Chicken Salad

*See recipe card for detailed instructions.

Step one: Set the quinoa to cook and brown the chicken breast (if using). Let both cool to room temperature. Alternately shred rotisserie chicken.

Step Two: Assemble the salad and toss with the dressing ingredients.

Step Three. Add fresh mini mozzarella balls, taste, and adjust salt and lemon.

Step four: Chill in the fridge until ready to serve. Tip: The quinoa will soak up some of the salt and lemon, so make sure to taste once more before serving adjusting salt and acid.

Serving suggestions

Right before serving, feel free to toss in a handful of arugula, or serve the salad over lightly dressed greens (olive oil, lemon juice, salt and pepper will do).

Storage

Leftovers can be made ahead and will keep up to four days in an airtight container in the fridge.

On the homefront: Last year I planted an herb garden. It has become one of the best investments ever. Our backyard gets a little sun and the only thing that seems to thrive are herbs, so most of our garden boxes have been slowly replaced with herbs, which we use prolifically at home and in our catering business.

One part of my garden has a special patch of mint. When I was a girl, my parents bought a house in Southern California, and my mom planted a big mint patch on the side of the house for her tabouli. Over the years, the mint spread and took over the entire side of the house. When the windows were open, we could smell the nice mint in the air.

Thirty-five years later, when we had to sell my parent’s house, I dug up a little bit of my mom’s mint to keep and planted it in my own garden. Now, I have the same mint growing here that my mom planted long ago. I wish she could know how happy it makes me to cook with something from her. Maybe she does.

More favorite quinoa salad

Thai Quinoa Salad

Southwest Black Bean Quinoa Salad

Quinoa Chickpea Salad

Moroccan Salad

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