Grilled Lemon-Tahini Chicken Salad with Quinoa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A vibrant, protein-packed salad featuring grilled chicken marinated in lemon and tahini, served over fluffy quinoa and fresh greens with a zesty dressing. This Mediterranean-inspired salad recipe (high protein, gluten free), ready in about 65 minutes, pairs boneless skinless chicken breasts, tahini, fresh lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) boneless skinless chicken breasts
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2, minced garlic clove
• 2 tbsp olive oil
• 1 cup, rinsed quinoa
• 2 cups water
• 4 cups mixed salad greens
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 minced garlic cloves, and 1 tbsp olive oil until smooth; season with 1/2 tsp salt and 1/4 tsp black pepper to make the marinade.
2. Step 2: Place 2 boneless skinless chicken breasts in a shallow dish and coat evenly with the tahini-lemon marinade. Cover and refrigerate for at least 30 minutes.
3. Step 3: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
4. Step 4: Preheat a grill or grill pan over medium-high heat. Drizzle 1 tbsp olive oil on the grill surface. Grill the marinated chicken breasts for 5-6 minutes per side until cooked through and internal temperature reaches 165°F, with nicely charred grill marks. Let rest for 5 minutes, then slice thinly.
5. Step 5: In a large bowl, toss 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 diced medium cucumber, and 2 tbsp chopped fresh parsley. Season with remaining salt and black pepper.
6. Step 6: To serve, divide the quinoa among plates, top with the salad mixture, and arrange sliced grilled chicken on top. Drizzle with any remaining tahini marinade if desired.