Chicken Quinoa Salad Recipe
Chicken Quinoa Salad Recipe photo by Taste of Home
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Chicken Quinoa Salad Recipe

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We pile our favorite gyro fixin’s (plus quinoa) into bowls. Our local gyro guy has a cool, spicy sauce that transforms his sandwiches. It’s a must here, too. —Leah Lyon, Ada, Oklahoma
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1-1/2 cups plus 2 tablespoons water, divided
  • 3/4 cup quinoa, rinsed
  • 2 tablespoons reduced-fat plain yogurt
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon Sriracha Asian hot chili sauce
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1 medium cucumber, seeded and diced
  • 3/4 cup finely chopped fresh parsley
  • 2 green onions, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 3/4 teaspoon Greek seasoning
  • 1 package (6 ounces) ready-to-use grilled chicken breast strips
  • 1 medium tomato, finely chopped

Nutritional Facts

1 serving: 341 calories, 19g fat (3g saturated fat), 30mg cholesterol, 590mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 3 fat, 2 starch, 2 lean meat.


  1. In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
  2. For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended.
  3. In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Serve with chicken; top with dressing and tomato mixture. Yield: 4 servings.
Originally published as Chicken Quinoa Salad in Simple & Delicious June/July 2017

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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