This Mediterranean Chicken Quinoa Salad is the kind of recipe that feels like sunshine on a plate: bright lemon, briny olives, creamy feta, and tender chicken tossed with fluffy quinoa. It’s an easy weeknight dinner, a make-ahead lunch, or a crowd-pleasing potluck dish. I love how the flavors are bold yet balanced, and how the texture play between the quinoa and crisp vegetables keeps every bite interesting.

Below you’ll find a simple ingredient list followed by step-by-step instructions written clearly so you can get this on the table with minimal fuss. The recipe uses pantry-friendly items and Tyson Grilled & Ready diced chicken breast to speed things up without sacrificing flavor.

Why you’ll love this salad

If you’re into bright, vibrant food that’s satisfying without feeling heavy, this Mediterranean Chicken Quinoa Salad delivers. It combines protein from chicken and quinoa, healthy fats from olive oil, and loads of fresh herbs for a flavor punch. It also travels well, so pack it for lunch or bring it to a picnic. The dressing is tangy and light, letting the ingredients shine rather than masking them.

Ingredients

1 cup uncooked quinoa
2 cups low-sodium chicken broth
2 garlic cloves, smashed
22 oz diced chicken breast, Tyson Grilled & Ready
3/4 cup red onion, diced
3/4 cup red bell pepper, diced
1/2 cup kalamata olives, chopped
3 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
1/2 cup crumbled feta cheese
2/3 cup fresh lemon juice
1 tbsp balsamic vinegar
1/4 cup olive oil

Notes on ingredients and swaps

If you don’t have Tyson Grilled & Ready chicken, use any cooked diced chicken breast from a trusted source. Keep the quantity the same: 22 ounces. For a dairy-free version, swap the crumbled feta for a tangy dairy-free cheese or omit it and add a sprinkle of toasted pine nuts for richness. The lemon juice gives a bright acidity—feel free to adjust it to taste but keep the listed amount for a balanced dressing. The chicken broth helps cook the quinoa with extra flavor; use low-sodium so the final salad won’t be too salty.

Equipment

Medium saucepan with lid
Large mixing bowl
Small bowl or jar for dressing
Fine-mesh strainer (optional, for rinsing quinoa)
Wooden spoon or silicone spatula

Step-by-step instructions

Follow these steps in order. I’ve rewritten the directions for clarity while keeping the ingredient amounts exactly as listed.

Rinse the quinoa. Place 1 cup uncooked quinoa in a fine-mesh strainer and rinse it under cold running water for 30–60 seconds, rubbing the grains with your fingers. This removes any bitter coating and helps the quinoa cook up light and fluffy.
Cook the quinoa. Transfer the rinsed quinoa to a medium saucepan. Add 2 cups low-sodium chicken broth and 2 smashed garlic cloves. Bring the mixture to a gentle boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is tender.
Let the quinoa rest and cool. Remove the saucepan from the heat and keep it covered for 5 minutes. Then, uncover and fluff the quinoa with a fork. Spread it on a rimmed baking sheet or leave it in the pan to cool to near room temperature before assembling the salad. Cooling prevents the dressing from wilting the vegetables and herbs.
Prepare the remaining salad ingredients. While the quinoa cooks and cools, dice 3/4 cup red onion and 3/4 cup red bell pepper. Chop 1/2 cup kalamata olives, 3 tbsp fresh parsley, and 2 tbsp fresh chives. Measure out 1/2 cup crumbled feta cheese and set everything aside. Keep the chicken ready: have the 22 oz diced Tyson Grilled & Ready chicken breast in a bowl, either chilled or at room temperature.
Make the dressing. In a small bowl or jar, combine 2/3 cup fresh lemon juice, 1 tbsp balsamic vinegar, and 1/4 cup olive oil. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust if you prefer a bit more olive oil or lemon. The balance should be bright and tangy.
Assemble the salad. In a large mixing bowl, add the cooled quinoa, the 22 oz diced chicken breast, diced red onion, diced red bell pepper, chopped kalamata olives, chopped parsley, and chopped chives. Pour the dressing over the ingredients.
Toss gently to combine. Use a large spoon or spatula to toss everything until evenly coated with the dressing. Be gentle so the quinoa stays fluffy and the feta doesn’t completely break down.
Add the feta and finish. Sprinkle 1/2 cup crumbled feta cheese over the top and fold it into the salad with a few gentle turns. Taste and season with fresh-cracked black pepper if desired. The low-sodium chicken broth and measured dressing should keep the salt level balanced, but feel free to add a pinch of salt if you need it.
Chill or serve. You can serve this Mediterranean Chicken Quinoa Salad immediately at room temperature, or let it chill in the refrigerator for 30–60 minutes to let the flavors meld. This salad keeps well in an airtight container for up to 3 days.

Serving suggestions

Serve the salad over a bed of mixed greens, with warm pita bread, or spooned into lettuce cups for a lighter presentation. It also makes a great filling for wraps—just press the salad into a tortilla and add extra greens for crunch. Leftovers are delicious cold or at room temperature, making this a reliable meal-prep option.

Make-ahead tips

Cook the quinoa up to two days ahead and keep it refrigerated in an airtight container.
Mix the dressing separately and toss it with the salad right before serving to keep textures bright.
If prepping in advance for lunches, portion into individual containers and top each serving with the feta so it stays fresh-looking.

Flavor variations

Want to change things up? Try one of these simple swaps:

Add chopped cucumber for extra crunch.
Stir in a handful of baby spinach or arugula when tossing for extra greens.
Swap kalamata olives for green olives if you prefer a milder olive taste.
Blend the dressing with a small amount of Dijon mustard for a silkier texture and a touch of heat.

Nutrition and balance

This salad offers a balanced meal with lean protein from chicken, plant-based protein and fiber from quinoa, healthy fats from olive oil, and fresh produce for vitamins and minerals. It’s an easy way to pack a variety of nutrients into one bowl without complicated steps or specialized ingredients.

Common questions

Can I use vegetable broth instead of chicken broth? Yes. If you prefer a vegetarian base, use vegetable broth. Keep the amount the same: 2 cups to cook the quinoa.

Do I have to rinse the quinoa? Rinsing quinoa removes natural saponins that can taste slightly bitter. Rinsing is recommended but if your quinoa is pre-rinsed, you can skip this step.

Can I use brown rice or farro instead of quinoa? You can substitute cooked whole grains, but cooking times and liquid ratios will differ. If using a substitute, cook it according to package directions and cool before assembling.

Final thoughts

This Mediterranean Chicken Quinoa Salad is one of those go-to recipes that’s both practical and flavorful. It’s fast to pull together, stores beautifully, and hits a satisfying balance of textures and tastes. Whether you’re packing lunches for the week or feeding a small crowd, this recipe has you covered with bright lemon, fresh herbs, and a satisfying mix of ingredients that come together effortlessly.

Enjoy this recipe any time you want a vibrant, protein-packed salad that doesn’t require long hours in the kitchen. Happy cooking!

Mediterranean Chicken Quinoa Salad

A bright, protein-packed Mediterranean salad with quinoa, grilled chicken, fresh vegetables, herbs, feta, and a lemon-balsamic dressing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

1 cup uncooked quinoa
2 cups low-sodium chicken broth
2 cloves garlic mashed
22 oz diced chicken breast (Tyson Grilled & Ready)
3/4 cup red onion diced
3/4 cup red bell pepper diced
1/2 cup kalamata olives chopped
3 tbsp fresh parsley chopped
2 tbsp fresh chives chopped
1/2 cup crumbled feta cheese
2/3 cup fresh lemon juice
1 tbsp balsamic vinegar
1/4 cup olive oil

Equipment

Saucepan
Measuring cups and spoons
Mixing Bowl
Whisk
Cutting board and knife
Serving spoon

Method

Rinse the quinoa under cold water, then combine it with the low-sodium chicken broth and mashed garlic in a saucepan; cook according to package instructions until liquid is absorbed and quinoa is tender (about 15–20 minutes).
While the quinoa cooks, heat and prepare the diced Tyson Grilled & Ready chicken according to the package directions; keep warm or cool slightly.
In a large mixing bowl, combine the diced red onion, diced red bell pepper, chopped kalamata olives, crumbled feta, chopped parsley, and chopped chives.
Make the dressing by whisking together the fresh lemon juice and balsamic vinegar, then slowly whisk in the olive oil until emulsified.
Add the cooked quinoa and prepared chicken to the bowl with the vegetables and herbs, pour the dressing over the salad, and gently toss until everything is evenly coated.
Serve immediately or refrigerate and serve cold.