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–+ servings
Bright bowl of quinoa salad with chicken and fresh vegetables.

Mediterranean Chicken Quinoa Salad

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta
This Chicken Quinoa Salad is a fresh, flavor-packed meal you can throw together in one bowl using simple ingredients and leftover chicken. It’s protein-rich, loaded with crisp vegetables, and tossed in a bright lemon oregano dressing that makes every bite pop. Perfect for easy lunches, light dinners, or meal prep, it’s the kind of satisfying, Mediterranean-inspired salad you’ll make once and then keep on repeat.
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Ingredients

  • 2 cups shredded cooked chicken rotisserie, poached, or roasted
  • 1½ cups cooked quinoa store-bought or home-cooked
  • 1½ cups cherry tomatoes halved
  • 1 cup cucumber diced
  • ½ cup green bell pepper diced
  • ½ small red onion finely diced
  • ½ cup olives pitted and halved if large
  • ½ cup feta cheese crumbled

Dressing

  • 4 tablespoons olive oil extra virgin
  • 3 tablespoons lemon juice or red wine vinegar
  • 1 teaspoon lemon zest optiona
  • 1 tablespoon mustard yellow or Dijon
  • 1 tablespoon honey or maple syrup
  • 1½ teaspoon dried oregano
  • ½ teaspoon salt start light since feta is salty + black pepper to taste

Instructions

  • Make the dressing: In a large mixing bowl, add 4 tablespoons olive oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon mustard, 1 tablespoon honey, 1½ teaspoon dried oregano, ½ teaspoon salt, and black pepper. Whisk until smooth and well combined. Taste and adjust seasoning if needed.
    Step 1 Whisking lemon oregano dressing in glass bowl on marble table.
  • Add the salad ingredients: To the same bowl, add 1½ cups cooked quinoa, 2 cups shredded cooked chicken, 1½ cups cherry tomatoes, 1 cup cucumber, ½ cup green bell pepper, ½ small red onion, ½ cup olives, and ½ cup feta cheese.
    Step 2 Adding quinoa and shredded chicken to bowl with dressing.
  • Toss and serve: Toss everything together until well coated with the dressing. Serve right away, or cover and refrigerate for later. The flavors get even better after a short chill.
    Step 3 Tossing quinoa, chicken, vegetables, and feta and serving it on a platter.

Notes

Substitutions
  • Cooked chicken –> Grilled chicken thighs, leftover turkey, baked chicken breast
  • Cooked quinoa –> Farro, couscous, bulgur, brown rice
  • Cucumber –> Diced zucchini, celery
  • Cherry tomatoes –> Chopped Roma tomatoes, sun-dried tomatoes
  • Green bell pepper –> Red bell pepper, yellow bell pepper, shaved fennel
  • Red onion –> Shallots, soaked onion for milder flavor
  • Olives –> Green olives, capers
  • Feta cheese –> Goat cheese, fresh mozzarella, low-fat feta
  • Olive oil –> Avocado oil
  • Lemon juice or red wine vinegar –> Apple cider vinegar
  • Mustard –> Dijon mustard, yellow mustard
  • Honey –> Maple syrup
 
Tips
  • Cool the quinoa first –> Warm quinoa wilts veggies and melts feta.
  • Season in layers –> Lightly salt plain quinoa before mixing.
  • Use good olive oil –> Simple dressing means quality matters.
  • Chop small and even –> Better texture and balanced bites.
  • Taste after tossing –> Add lemon or salt if it needs a lift.
  • Let it rest –> 15 to 30 minutes makes the flavors deeper.
  • Refresh before serving –> Save a little dressing for later.
  • Store smart –> Keep in an airtight container in the fridge up to 4 days. Add lemon or olive oil to freshen.
  • Sodium note –> Nutrition is estimated. Actual sodium is often lower since some dressing and seasoning stays behind in the bowl.
 
 
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