Quinoa salad with chicken and broccoli, American style Recipe
This salad is a typical example of a “healthy lunch” from American blogs: quinoa, grilled chicken, broccoli and a simple lemon dressing. It’s as filling as a main course but doesn’t weigh you down, so it works well in the middle of the workday. The flavors are simple and fresh, a bit like a buddha bowl, just in a toss-together salad version.
This salad brings together protein-rich quinoa and chicken with crisp vegetables and a bright lemon dressing, giving you a balanced, energizing lunch that feels like something straight from a modern American café.
Chef's tips
Don’t overcook the quinoa or the broccoli—both should keep a bit of bite so the salad doesn’t turn mushy. If you’re meal-prepping, store the dressing separately and add it just before eating to keep the textures fresh.
How to serve
Serve in wide bowls so the colorful ingredients are visible. Top with extra freshly ground pepper, a sprinkle of seeds or nuts, or a few herb leaves like parsley for a finishing touch.
Ingredients
- quinoa - 180 g
- water - 400 ml
- chicken breast - 250 g
- broccoli - 0.5 pieces
- cherry tomatoes - 120 g
- olive oil - 3 tablespoons
- lemon juice - 2 tablespoons
- honey - 1 teaspoon
- Dijon mustard - 1 teaspoon
- garlic - 1 clove
- salt - 1 teaspoon
- ground black pepper - 0.5 teaspoons
Preparation
- Place the quinoa in a fine sieve and rinse thoroughly under running water for about 30 seconds to remove any bitterness.
- Pour the water into a saucepan, add a pinch of salt and the rinsed quinoa. Bring to a boil, reduce the heat to low, cover and cook for 12–15 minutes, until the quinoa has absorbed the water and the grains are tender but slightly springy.
- Remove the pan from the heat, leave the quinoa covered for 5 minutes, then fluff it with a fork and set aside to cool.
- Season the chicken breast with about 1/3 teaspoon salt and 1/4 teaspoon pepper, drizzle with 1 tablespoon olive oil and rub in well.
- Heat a grill pan or regular frying pan over medium heat. Cook the chicken for 5–7 minutes on each side (depending on thickness) until well browned on the outside and completely white inside. Set aside for a few minutes, then slice into strips.
- Cut the broccoli into small florets, drop into boiling lightly salted water and cook for 2–3 minutes, until bright green and slightly tender. Drain and immediately rinse with cold water to stop the cooking.
- In a small bowl, make the dressing: mix 2 tablespoons olive oil, lemon juice, honey, mustard, garlic and the remaining salt and pepper until smooth.
- In a large bowl, combine the quinoa, broccoli, tomatoes and chicken pieces. Pour over the dressing and gently toss so everything is evenly coated.
- Taste and adjust with extra salt, pepper or lemon juice if needed. Serve right away or slightly chilled.
Storage
Store the salad in an airtight container in the fridge for up to 2 days. For best texture, keep the dressing and tomatoes separate and mix them in shortly before serving.
I like to double the quinoa and use the extra as a base for other lunches during the week. This salad also travels well in a lunchbox, especially if you pack the dressing in a small container on the side.
