Herb-Infused Chicken and Quinoa Salad

This side salad combines warm roasted chicken with fluffy quinoa, chopped herbs, cucumber, and red onion, then coats everything in a lemon-Dijon vinaigrette. It eats like a substantial grain salad with clean acidity and fresh herbal notes, making it useful alongside grilled meats or roasted vegetables.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 480 ml water for cooking quinoa
• 180 g dry quinoa rinsed well
• 15 ml olive oil divided
• 4 g fine salt divided
• 1 g black pepper divided
• 2 g garlic powder for chicken seasoning
• 1 g dried oregano for chicken seasoning
• 340 g boneless, skinless chicken thighs cut into 2 cm pieces
• 45 ml lemon juice freshly squeezed
• 10 g Dijon mustard for vinaigrette
• 7 g honey for vinaigrette
• 15 ml olive oil divided
• 4 g fine salt divided
• 1 g black pepper divided
• 200 g cucumber diced
• 60 g red onion very thinly sliced
• 15 g flat-leaf parsley chopped
• 8 g fresh dill chopped
• 6 g fresh mint chopped

Instructions

1. Heat the oven to 220°C. Line a rimmed baking sheet. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then cover, reduce to low, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. The quinoa looks translucent with little white germ rings and no visible water in the pot.
2. While the quinoa cooks, toss the chicken with 15 ml olive oil, 4 g salt, 1 g black pepper, garlic powder, and oregano. Spread on the baking sheet in a single layer. The chicken pieces are evenly coated and not piled up.
3. Roast the chicken for 12 to 15 minutes, stirring once halfway through, until the pieces are browned and cooked through. The chicken is opaque throughout and reaches 74°C in the thickest piece.
4. In a small bowl or jar, whisk the lemon juice, Dijon mustard, honey, remaining 15 ml olive oil, remaining 4 g salt, and remaining 1 g black pepper until emulsified. The vinaigrette looks glossy and lightly thickened.
5. Transfer the cooked quinoa to a large bowl and fluff it with a fork. Let it cool for 5 minutes, then add the chicken, cucumber, red onion, parsley, dill, and mint. Pour over the vinaigrette and toss until evenly coated. Everything is lightly glossy, evenly seasoned, and the herbs are distributed throughout.
6. Taste and adjust with a pinch more salt if needed, then serve at room temperature or chilled. The salad tastes bright, herbaceous, and balanced between lemon and salt.