This grilled chicken quinoa salad is a one-bowl wonder of quinoa, grilled chicken and corn, red bell peppers, pine nuts, basil and feta cheese. It’s as perfect for a light meal as it is served at a summer potluck!
Why you’ll love this quinoa salad
- It’s fresh and light, but hearty.
- It’s easily adaptable to whatever veggies etc. you have on hand. Make it how you want it!
- It keeps really well so it’s a great make-ahead dish.
Tips for this recipe
- Used skinless chicken breasts this time, however I have also made it with boneless skinless chicken thighs. Either way is delicious!
- You can also sub in your favorite protein, like steak, shrimp, tofu, beans, etc.
- You can cook the chicken and corn over a gas or charcoal grill, or you can cook indoors in a cast iron skillet or grill pan.
- To easily remove corn from the cob, place it upright inside of a bowl to catch all the kernels, and cut straight down with a straight knife, all the way around the cob.
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Healthy Pregnancy Grilled Chicken Quinoa Salad
Course: SaladsCuisine: AmericanDifficulty: Easy2
servings30
minutes30
minutes309
kcalThis grilled chicken quinoa salad is a one-bowl wonder of quinoa, grilled chicken and corn, red bell peppers, pine nuts, basil and feta cheese. It’s as perfect for a light meal as it is served at a summer potluck!
Ingredients
4 tablespoons olive oil , divided, plus more to taste
1 cup uncooked quinoa (I used rainbow quinoa)
2 ½ teaspoon salt , divided, plus more to taste
2 cups chicken or vegetable broth
1 lb boneless chicken breasts or thighs
¼ teaspoon black pepper , plus more to taste
2 ears corn on the cob
1 red bell pepper , chopped
¼ cup pine nuts , toasted
⅓ cup feta cheese
1 small bunch basil , chopped
Juice of half a lemon , or to taste
Directions
- Warm 1 tablespoon of olive oil to a small saucepan set over medium heat. Add the quinoa and 1 teaspoon of the salt and stir until combined. Add the chicken or vegetable stock and bring to a boil.
- Reduce heat to low and cover. Cook for 15 minutes, then remove from heat and let sit covered for 5 more minutes. Fluff with a fork.
- Season chicken breasts with 1 teaspoon salt and the pepper. Cook on a grill preheated to medium high until internal temperature reaches 160°F, about 12-17 minutes depending on the size of the chicken breasts. Remove from grill and let cool slightly. Chop into ½ inch pieces.
- While the chicken is cooking, brush the corn cobs with 1 tablespoon olive oil and sprinkle with some salt and pepper.
- Place on the grill and cook for 5-7 minutes, rotating every few minutes. Remove from grill and use a knife to remove corn kernels from the cob.
- To assemble the salad, combine everything in a large bowl: quinoa, chicken, corn, red pepper, pine nuts, half of the feta cheese, half of the basil, remaining 2 tablespoons olive oil, and lemon juice. Taste and add more olive oil, lemon juice, and salt and pepper as needed.
- Top the salad with remaining cheese and basil. Serve warm or cold.