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Green Goddess Chicken Quinoa Salad

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  • Author: Jackie Shao
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


A delicious, quick, quinoa salad that features my green goddess chicken, fresh sugar snap peas, and an easy lemon vinaigrette. 


Units Scale

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make the dressing by combining all the ingredients in a glass jar and shake until emulsified (about 5 seconds).
  6. Once the quinoa is cooked, fluff it and let it cool slightly.
  7. 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