When spring produce is in season, this green goddess chicken quinoa salad is one of my go to recipes to make. It’s clean, simple, takes under 40 minutes to whip together, and is so good!
Ingredients and substitutions – for the GReen Goddess Quinoa Salad
White Quinoa – The main grain in this dish and a protein packed carbohydrate that keeps you feeling full. I highly recommend you try quinoa in this recipe. However, this could be substituted with farro, or pasta.
Green Goddess Chicken – I’m using chicken thighs, but you can easily substitute this with chicken breast, firm tofu, or even portobello mushrooms. The marinade includes greek yogurt, cilantro, dill, and seasonings. If you’re dairy free, you can skip the greek yogurt. Feel free to also substitute the dill for basil.
Snap Peas and Persian Cucumbers – the vegetables that add a delicious crunch to this dish! I use snap peas when they’re in season, and very thinly slice them so they blend into the salad. The Persian cucumbers are also a refreshing addition, which I also dice pretty finely.
Lemon Vinaigrette – A super simple lemon vinaigrette with fresh lemon juice, champagne vinegar, kosher salt, black pepper, and a good quality olive oil!
VIDEO TUTORIAL HERE:
Green Goddess Chicken Quinoa Salad
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A delicious, quick, quinoa salad that features my green goddess chicken, fresh sugar snap peas, and an easy lemon vinaigrette.
Ingredients
For the Green Goddess Chicken
- 1 lb (pound) boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1/4 cup greek yogurt
- 2 tablespoons cilantro, chopped
- 1 teaspoon garlic powder
- 2 tablespoons dill chopped (optional, can just use cilantro)
- 1 tablespoon neutral oil
- freshly ground black pepper
For the Quinoa Salad
- 3 cups sugar snap peas – thinly sliced (8 ounces)
- 1 persian cucumber – diced
- 3/4 cup raw quinoa
- pinch of kosher salt
- 1.5 cups water – for cooking the quinoa
For the Lemon Vinaigrette
- 1/2 lemon, juiced
- 1 tablespoon champagne vinegar
- 1/2 teaspoon kosher salt
- black pepper
- 1/3 cup extra virgin olive oil
Instructions
- Marinate the chicken by combining all the salt, pepper yogurt, spices, herbs, and oil. Mix together and let sit for a few minutes while you get the quinoa started.
- In a small pot, make the quinoa according to package instructions – I add the 3/4 cup of quinoa to the pot and give this a quick toast. Then, add the 1.5 cups of water and a pinch of salt and bring up to a boil. Reduce to low heat, cover, and cook for 15 minutes.
- As the quinoa is cooking, sear the chicken. Heat a cast iron skillet or pan on medium high heat. Add 1 tablespoon of oil, and add an even layer of the chicken. Cook the chicken for 8-10 minutes, flipping halfway through. Feel free to use the air frier or any other cooking method if you prefer for chicken.
- As the chicken is cooking, begin to prep your vegetables. Thinly slice the snap peas and cut the cucumbers. Add the vegetables to a mixing bowl.
- Make the dressing by combining all the ingredients in a glass jar and shake until emulsified (about 5 seconds).
- Once the quinoa is cooked, fluff it and let it cool slightly.
- I When the chicken is finished cooking, transfer it to a cutting board and cut it into 1″ cubes. Add the quinoa, chicken, and dressing to the mixing bowl. Give everything a good toss, taste, and adjust with more salt and pepper as desired, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Quick and Easy
- Method: Stovetop
- Cuisine: American
If you like this recipe, be sure to check out the following posts:
- My post on Quinoa Meal Prep for a summer BBQ chicken and pineapple Quinoa Bowl. This post also has tips on how to cook quinoa, best ways to store it, and much more!
- Ginger Scallion Chicken Salad with Charred Potatoes and Pickled Red Onions
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