This quinoa and brown rice chicken salad is everything you want in a meal: refreshing, filling, and effortlessly colorful. With juicy golden-seared chicken, a hearty grain base, and vibrant crisp vegetables, it’s a bowl full of textures and flavors that come together in perfect harmony.
Ingredient Breakdown
Chicken breasts provide lean, tender protein that’s quick to cook and easy to slice. Light seasoning and a skillet sear create a golden crust while locking in moisture, giving the salad its satisfying meaty component.
The microwavable blend of brown basmati, quinoa, and garlic offers a savory foundation that’s both convenient and flavorful. It brings nuttiness, chew, and subtle warmth from the garlic—all ready in under two minutes, making it ideal for busy kitchens.
Fresh produce layers in crunch, color, and contrast. Bell peppers bring sweetness, cucumbers add a hydrating crispness, and red onions lend bite and zing. Mixed greens round out the freshness with tender, leafy volume, while chopped parsley adds a burst of herbaceous lift.
The dressing ties it all together: lemon juice for brightness, balsamic for mellow depth, and olive oil for silkiness. It’s tangy, balanced, and clings to the grains and vegetables without overpowering them.
Optional garnishes like creamy avocado, salty feta, or sweet cherry tomatoes take the salad from great to spectacular. These toppings add richness, texture, and visual appeal that make the dish feel fully complete.
Step-by-Step Preparation Guide
Start by seasoning the chicken breasts on both sides with salt and pepper. Warm a skillet over medium heat and add olive oil. When the oil shimmers, lay in the chicken and cook undisturbed for 6–8 minutes per side, ensuring a deep, golden crust forms. Once fully cooked through, remove and let the chicken rest for a few minutes before slicing—it allows the juices to redistribute for maximum tenderness.
While the chicken rests, prepare the grain blend. Massage the pouch to loosen the contents, then microwave according to the package—usually around 90 seconds. Carefully handle the hot pouch and fluff the grains with a fork to separate before adding to the salad.
In a large bowl, combine the warm grain mix with salad greens, bell pepper, cucumber, red onion, and parsley. Gently toss to combine, ensuring every bite gets a bit of each element.
Whisk together the remaining olive oil, lemon juice, and balsamic vinegar in a small bowl. Season lightly with salt and pepper. Drizzle over the salad mixture and toss until everything is evenly coated and glistening with flavor.
Slice the rested chicken and lay the strips over the top of the salad. Finish with your favorite toppings—crumbled feta, creamy avocado slices, and juicy cherry tomatoes are all welcome additions that elevate the dish’s complexity and enjoyment.
Recipe Tips & Frequently Asked Questions
How to keep chicken juicy and flavorful with minimal seasoning
Don’t overcook the chicken—use medium heat, let it sear undisturbed, and allow it to rest before slicing.
Why resting the chicken before slicing keeps it tender
Resting locks in moisture, preventing dry, stringy meat.
Chopping vegetables for uniform texture and easy bites
Dice bell pepper and cucumber into similar sizes for consistency and visual appeal.
Making the dressing in advance for deeper flavor infusion
Whisk the dressing ahead and let it sit for 10–15 minutes to allow the flavors to meld before tossing.
Tossing grains while slightly warm to better absorb the dressing
Warm grains take on the dressing more readily, amplifying flavor in every forkful.
Can I use leftover grilled or rotisserie chicken instead of pan-searing?
Absolutely. Just slice or shred and layer it over the salad.
What if I don’t have the microwavable grain mix—can I make my own?
Combine pre-cooked brown rice, quinoa, and a touch of garlic sautéed in olive oil for a homemade version.
Can I make this salad ahead of time without it getting soggy?
Yes. Keep the dressing separate until ready to eat, and layer heartier vegetables at the bottom of storage containers.
What are good dairy-free alternatives to feta?
Try dairy-free cheese crumbles, marinated tofu cubes, or roasted chickpeas for salty contrast.
What to Serve With This Recipe
For a refreshing starter or light pairing, go with a chilled soup like gazpacho or a lemony lentil broth. These dishes echo the salad’s lightness while offering extra satisfaction.
Side breads such as pita wedges, herbed flatbread, or seedy crackers add a chewy or crunchy element for those who love texture with their greens.
Round out the plate with complementary sides like roasted chickpeas, hummus and veggie sticks, or a grilled veggie skewer for a satisfying, Mediterranean-inspired spread.
Drink pairings can be just as refreshing—try a glass of dry rosé, a cucumber-mint sparkling water, or a pitcher of unsweetened iced tea with citrus slices.
Creative Variations
Swap the greens for arugula, baby spinach, or kale for a bolder base that adds both nutrition and bite. Each brings a different character to the salad, from peppery to earthy.
Use red wine vinegar or sherry vinegar instead of balsamic for sharper acidity and a brighter profile. These alternatives pair beautifully with the grain base and fresh vegetables.
Nuts and seeds like almonds, pepitas, or sunflower seeds add crunch and richness. Toast them lightly to bring out their flavor before sprinkling on top.
Grilled shrimp or salmon make excellent protein swaps for chicken. Their natural sweetness plays well with the lemony dressing and hearty grains, offering a seafood twist for variation.
Quinoa and Brown Rice Chicken Salad is a go-to for its ease, flavor, and freshness. With minimal effort and maximum payoff, it’s a vibrant, wholesome dish that works for any season.
Perfect for make-ahead lunches or nourishing dinners, this salad brings together everything you love—juicy chicken, hearty grains, crisp vegetables, and zesty dressing—into one beautiful bowl.
Ingredients
2 boneless, skinless chicken breasts
1 pack microwavable Brown Basmati, Quinoa, and Garlic blend
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2 cups mixed salad greens
1 bell pepper, diced
1 cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, finely chopped
Juice of 1 lemon
2 tablespoons balsamic vinegar
Optional toppings: crumbled feta cheese, avocado slices, cherry tomatoes, halved
Instructions
Begin by seasoning the chicken breasts generously with salt and freshly cracked black pepper. In a skillet set over medium heat, drizzle in 1 tablespoon of olive oil. Once the oil shimmers, place the chicken breasts in the pan. Cook for approximately 6–8 minutes per side, or until the outside is golden and the center is cooked through with no pink remaining. Set aside to rest for several minutes before slicing into strips.
While the chicken is resting, prepare the microwavable rice and quinoa mix according to the package instructions. Gently knead the pouch to loosen the grains, then tear open the vents on both sides. Microwave for 90 seconds, taking care as the pouch will be hot once heated.
In a large bowl, toss together the warm rice and quinoa blend with the salad greens, diced bell pepper, diced cucumber, thinly sliced red onion, and chopped parsley. Mix until the vegetables are evenly distributed.
In a separate small bowl, whisk together the remaining tablespoon of olive oil, the juice of one lemon, and the balsamic vinegar. Add a pinch of salt and black pepper to enhance the flavor. Pour the dressing over the salad mixture and toss until everything is evenly coated.
Top the assembled salad with the sliced chicken breasts. For extra flavor and texture, you may add toppings like crumbled feta cheese, creamy avocado slices, or sweet cherry tomatoes.
Spoon the finished salad into individual bowls and serve right away for a fresh, wholesome, and satisfying meal.
