Quinoa Salad with Chicken and Vegetables in Honey-Mustard Dressing Recipe
This salad is the American answer to a “healthy lunch in a bowl”: quinoa, juicy chicken, lots of vegetables and a bold honey-mustard dressing. In many US offices, quinoa bowls like this are an everyday thing – you can eat them cold, they’re filling but don’t weigh you down like heavy pasta. The flavor is fresh, slightly sweet and spicy, and very satisfying.
A balanced, modern “bowl” style salad that combines protein, whole grains and fresh vegetables with a bold honey-mustard dressing, perfect for a satisfying lunch that can be eaten cold.
Chef's tips
Cook the quinoa ahead of time and chill it well – cold, fluffy quinoa mixes better with the other ingredients and doesn’t turn the salad lukewarm. Don’t overcook the chicken; small, juicy pieces are key to a pleasant texture.
How to serve
Serve in deep bowls, optionally topped with extra freshly ground black pepper and a few extra arugula leaves. For more crunch, you can sprinkle the salad with toasted sunflower seeds or pumpkin seeds just before serving.
Ingredients
- quinoa rinsed in a sieve - 200 g
- water for cooking the quinoa - 400 ml
- chicken breast - 350 g
- yellow bell pepper - 1 piece
- fresh cucumber large - 0.5 pieces
- cherry tomatoes halved - 150 g
- arugula or another salad mix - 40 g
- vegetable oil for frying the chicken - 1 tablespoon
- salt to taste, divided - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoons
- granulated garlic for the chicken - 0.5 teaspoons
- olive oil for the dressing - 3 tablespoons
- mustard e.g. French or mild deli mustard - 1.5 tablespoons
- honey - 1.5 tablespoons
- lemon juice freshly squeezed - 1.5 tablespoons
Preparation
- Pour the quinoa into a fine sieve and rinse thoroughly under running water for about 30 seconds to remove any bitterness.
- Transfer the quinoa to a pot, pour in 400 ml of water, add a pinch of salt. Bring to a boil, reduce the heat to low, cover and cook for 12–15 minutes, until the grains absorb the water and are tender but slightly springy.
- Remove the pot from the heat, leave covered for 5 minutes, then fluff the quinoa with a fork and set aside to cool.
- Cut the chicken breast into cubes. Sprinkle with 0.5 teaspoon of salt, pepper and granulated garlic, and mix.
- Heat the oil in a pan over medium heat. Add the chicken and fry for 7–9 minutes, stirring, until the pieces are golden and completely white inside. Set aside to cool slightly.
- Core the pepper and cut it into cubes. Cut the cucumber lengthwise, remove the soft seedy center, and dice the rest. Halve the cherry tomatoes.
- In a small bowl, mix the olive oil, mustard, honey, lemon juice, a pinch of salt and pepper. Whisk vigorously until the dressing is smooth and slightly thickened.
- In a large bowl combine the cooled quinoa, chicken, pepper, cucumber, tomatoes and arugula. Pour over the honey-mustard dressing and gently toss so as not to crush the vegetables.
- Taste and, if needed, season with additional salt or pepper. Serve immediately or after briefly chilling in the fridge.
Storage
Store the salad in an airtight container in the fridge for up to 2 days. For best texture, keep the dressing separate and add it just before serving; already dressed salad is best eaten the same day.
This salad is inspired by popular American office lunches – it’s easy to pack, tastes great straight from the fridge and keeps you full without making you sleepy in the afternoon.
