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overhead photo of a chicken quinoa salad with fresh vegetables and olives and a sprig of parsley for garnish

Mediterranean Chicken Quinoa Salad

A quinoa grain bowl made with sauteed spinach, chicken, vegetables, and feta cheese topped with a balsamic vinaigrette dressing
Course Main Course, Salad
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6
Calories 449kcal
Author Amee


  • 16 oz cooked chicken breast
  • 1 ½ cups uncooked quinoa
  • 2 cups chicken broth
  • 1 cup water
  • 2 cups fresh baby spinach chopped into pieces (you can also use tender kale leaves-remove stems)
  • ½ cup red onion finely chopped
  • ½ green pepper finely chopped
  • 1 whole red pepper finely chopped
  • ½ cup whole pitted Kalamata olives
  • ½ cup feta cheese crumbled (I used the reduced fat feta)
  • ¼ cup fresh parsley chopped
  • 1 cup peeled English cucumber chopped
  • 3 roma tomatoes seeded and chopped
  • 4 tablespoon fresh lemon juice
  • 6 tablespoon balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper


  • Cook quinoa in the chicken broth and water, according to package directions (you are substituting chicken broth for some of the water)
  • Cool quinoa and set aside
  • Heat a medium nonstick skillet on medium heat.
  • Spray skillet with olive oil cooking spray and add chopped spinach.
  • Stir and cook until just soft and wilted and set aside to cool.
  • Pour quinoa into a large bowl and stir in cooked spinach
  • Add all of the chopped vegetables, parsley, cooked chicken, olives and feta cheese and toss to mix.
  • Whisk together fresh lemon juice, balsamic vinegar, olive oil, salt and pepper and pour over salad.
  • Stir to mix and serve immediately or store in the refrigerator until ready to eat.


Calories: 449kcal | Carbohydrates: 38g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 1038mg | Potassium: 771mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2142IU | Vitamin C: 55mg | Calcium: 68mg | Iron: 4mg