Chicken-Spinach-Quinoa Salad

By Angelika Hanna

This dish is a delicious lunch for two. No sides are needed in my view. It got it all: meat, veggies, herb, and a healthy grain.


Prep Time: 20 min

Cook Time: 15 min

Cool Time: 15 min

Total Time: 50 min

Yield: 2 servings

Cuisine: North American/Canadian

Author: Angelika Hanna / Zest4Food


  • 2 medium-sized chicken breasts, skin on
  • Extra virgin cold-pressed olive oil
  • 1 1/2 cups of cooked quinoa
  • 2 cups fresh spinach, chopped
  • 1/4 English cucumber, diced
  • 1 medium-sized tomatoes
  • 3 green onions, cut in rings
  • 1/4 red onion, chopped
  • Black olives, sliced
  • 1 cup of fresh parsley, chopped (I used to flat-leaved but curly parsley works as well)

For the dressing:

  • 1/4 cup of extra virgin cold-pressed olive oil
  • 1/4 cup of freshly squeezed lemon juice
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste


  1. In a medium frying pan, heat some olive oil over medium heat.
  2. Add the chicken and brown from both sides. Tip: Leave the skin on as it will keep the meat moist.
  3. Once cooked through, set chicken aside on a plate. Let cool off.
  4. Remove the chicken skin. Cut the chicken into bite-sized chunks.
  5. Cook your quinoa following the package instructions.
  6. Let quinoa cool off.

Assemble your salad:

  1. In a salad bowl, combine the vegetables, herb, chicken pieces, and quinoa.
  2. Mix together the olive oil, lemon juice, salt and pepper for the dressing.
  3. Drizzle the dressing over the salad (My measurements for the dressing are very generous. You don’t have to use all the dressing. Conserve what you don’t use in the fridge.)
  4. Refrigerate your salad for at least 30 min to let the flavors blend.


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