Berry Chicken Quinoa Salad with Strawberry-Balsamic Vinaigrette

This Berry Chicken Quinoa Salad with Strawberry-Balsamic Vinaigrette is a refreshing and nourishing dish that is perfect for any occasion. It features tender chicken breast combined with protein-packed quinoa, fresh berries, and a zesty homemade vinaigrette. Whether you’re looking for a healthy lunch or a vibrant dinner option, this salad is sure to please your family and friends.

Why You’ll Love This Recipe

You’ll love this recipe because it’s not only simple to make but also packed with nutrients. It’s great for busy weeknights or a special gathering, as it comes together quickly and is both colorful and delicious. With its mix of textures and flavors, you can rely on this salad to keep everyone satisfied and coming back for more.

Ingredients You’ll Need

Gather the following ingredients to whip up this delightful salad:

• 2 cups chicken stock or broth
• 1 cup quinoa (pre-rinsed)
• 2 chicken breasts (~1 lb, pounded to an even thickness)
• Homemade seasoned salt and pepper
• 4 cups arugula-baby spinach blend
• 1/2 cup sliced almonds
• 1 lb strawberries (sliced and divided)
• 1 cup blueberries
• 1 English cucumber (thinly sliced)
• 2 small avocados (sliced or diced)
• 1/2 small red onion (thinly sliced)
• 4 oz goat cheese (crumbled, preferably honey goat cheese)
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• Salt and pepper
• 1/4 cup extra virgin olive oil

Ingredient Notes, Variations & Simple Swaps

This salad is quite flexible! Feel free to swap out the chicken for grilled turkey breast or even hearty chickpeas for a vegetarian option. You can also replace the goat cheese with feta if you prefer. If you have different berries on hand, such as raspberries or blackberries, they can easily be used instead. Adjust the greens based on what you have—spinach, kale, or even a spring mix all work well.

Equipment Needed

• Medium saucepan
• Griddle or grill pan
• Mixing bowls
• Whisk
• Knife
• Cutting board

How to Make This Recipe

Step 1 – Cook the Quinoa

Start by bringing the chicken stock to a boil in a medium saucepan. Add the rinsed quinoa, lower the heat to a simmer, and cover. Cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Once done, remove from heat and let it sit, covered, for 5 minutes before fluffing it with a fork.

Step 2 – Prepare the Chicken

While the quinoa is cooking, heat a grill pan or griddle over medium-high heat. Season the pounded chicken breasts with your homemade seasoned salt and pepper. Cook the chicken for 6–7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is no longer pink in the center. Once cooked, let the chicken rest for a few minutes before slicing it into strips.

Step 3 – Make the Vinaigrette & Combine Ingredients

In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, and a pinch of salt and pepper until smooth. In a large mixing bowl, combine the arugula-baby spinach blend, cooked quinoa, sliced almonds, strawberries, blueberries, cucumber, avocado, red onion, and goat cheese. Add the sliced chicken on top, then drizzle with the vinaigrette. Toss gently to combine everything before serving.

Tips for Perfect Results

To ensure you get the best out of your berry chicken quinoa salad, keep these tips in mind:

• Rinse your quinoa thoroughly to remove its natural coating, which can make it taste bitter.
• Let the chicken rest for at least 5 minutes before slicing; it helps retain its juices.
• Use a variety of berries for added flavor and color.
• Don’t skip the resting time for the quinoa; it makes a difference in texture.
• Adjust the sweetness of the vinaigrette to your taste by adding more or less honey.

Flavor Variations

If you want to mix things up, here are a few flavor variations you can try:

• Add more crunch: Toss in some roasted chickpeas for an extra layer of flavor.
• Spice it up: Include some jalapeño slices or crushed red pepper for a kick.
• Herb infusion: Fresh herbs like basil or mint can add a lovely fragrance.
• Nuts: Try replacing the sliced almonds with walnuts or pecans for a different taste.

What to Serve With This Recipe

This hearty salad can stand alone or be served with various sides. Here are some great pairing suggestions:

• Grilled vegetables
• Garlic bread or artisan rolls
• Fresh fruit platter
• A light soup, such as tomato or butternut squash

Storage, Make-Ahead & Leftovers

You can store leftovers in an airtight container in the refrigerator for up to 2 days. If you’re planning to make this salad ahead of time, prepare all components separately and combine them just before serving to keep everything fresh. For freezing, consider storing the chicken and quinoa separately but be aware that the salad may lose some texture once thawed.

Berry Chicken Quinoa Salad

A refreshing and nourishing dish featuring chicken, quinoa, fresh berries, and a zesty homemade vinaigrette, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course, Salad

Cuisine American

Servings 4 servings

Ingredients

  

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For the Salad

• 2 cups chicken stock or broth
• 1 cup quinoa (pre-rinsed)
• 2 pieces chicken breasts (~1 lb, pounded to an even thickness)
• Homemade seasoned salt and pepper
• 4 cups arugula-baby spinach blend
• 1/2 cup sliced almonds
• 1 lb strawberries (sliced and divided)
• 1 cup blueberries
• 1 piece English cucumber (thinly sliced)
• 2 small avocados (sliced or diced)
• 1/2 small red onion (thinly sliced)
• 4 oz goat cheese (crumbled, preferably honey goat cheese)

For the Vinaigrette

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• Salt and pepper
• 1/4 cup extra virgin olive oil

Instructions

 

Cook the Quinoa

• Start by bringing the chicken stock to a boil in a medium saucepan.
• Add the rinsed quinoa, lower the heat to a simmer, and cover.
• Cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
• Once done, remove from heat and let it sit, covered, for 5 minutes before fluffing it with a fork.

Prepare the Chicken

• While the quinoa is cooking, heat a grill pan or griddle over medium-high heat.
• Season the pounded chicken breasts with your homemade seasoned salt and pepper.
• Cook the chicken for 6–7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is no longer pink in the center.
• Once cooked, let the chicken rest for a few minutes before slicing it into strips.

Make the Vinaigrette & Combine Ingredients

• In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, and a pinch of salt and pepper until smooth.
• In a large mixing bowl, combine the arugula-baby spinach blend, cooked quinoa, sliced almonds, strawberries, blueberries, cucumber, avocado, red onion, and goat cheese.
• Add the sliced chicken on top, then drizzle with the vinaigrette.
• Toss gently to combine everything before serving.

Notes

Feel free to swap out the chicken for grilled turkey breast or hearty chickpeas for a vegetarian option. You can also replace the goat cheese with feta and use different berries like raspberries or blackberries.

Keyword Berry Chicken Quinoa Salad, easy dinner, healthy salad, quinoa salad, Strawberry Vinaigrette

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