Lemon-Dill Chicken Salad with Quinoa and Cucumber

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A light, refreshing salad featuring pan-seared chicken, fluffy quinoa, and a zesty lemon-dill dressing for a protein-packed lunch. This mediterranean-inspired salads (mediterranean) ready in about 35 minutes pairs (about 1 lb/450g total) chicken breasts, rinsed quinoa, water 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 320 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.

★ 4.5 (11 ratings) Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Season 2 chicken breasts with salt and pepper, then heat 1 tbsp olive oil in a skillet over medium-high heat; cook chicken for 6 minutes per side until golden and internal temperature reaches 165°F (74°C).
  2. Step 2: While chicken cooks, bring 1 cup water to a boil in a small saucepan, add 1/2 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  3. Step 3: Whisk together 1/4 cup lemon juice, 2 tbsp olive oil, and 1 tbsp chopped dill in a small bowl to make the dressing.
  4. Step 4: Let chicken rest for 5 minutes, then dice into 1/2-inch cubes. Transfer to a large bowl and add 1/4 cup diced celery, 1/4 cup finely chopped red onion, 1/4 cup diced cucumber, and 1/4 cup chopped parsley.
  5. Step 5: Add the cooked quinoa to the bowl, pour in the lemon-dill dressing, and toss gently until all ingredients are evenly coated.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Lemon-Dill Chicken Salad with Quinoa and Cucumber take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Chicken Salad with Quinoa and Cucumber?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.

Can I substitute ingredients in Lemon-Dill Chicken Salad with Quinoa and Cucumber?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Chicken Salad with Quinoa and Cucumber for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Dill Chicken Salad with Quinoa and Cucumber?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes