Sautéed Chicken and Quinoa Salad with Lemon-Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and protein-packed quinoa salad tossed with sautéed chicken breast and a zesty lemon-tahini dressing, perfect for a healthy lunch. This mediterranean-inspired healthy bowls (gluten free) ready in about 35 minutes pairs quinoa, water, chicken breast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water and combine it with 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let rest.
  2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a skillet over medium-high heat. Season 8 oz chicken breast with 1/2 tsp salt and 1/4 tsp black pepper, then add to skillet and sauté for 5-6 minutes per side until golden and cooked through. Remove from pan and slice into strips.
  3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp tahini, and 1 minced garlic clove until smooth and creamy.
  4. Step 4: In a large bowl, combine the cooked quinoa, sliced chicken, 1 cup halved cherry tomatoes, 1/2 diced cucumber, and 1/4 cup chopped parsley. Drizzle the lemon-tahini dressing over the salad and toss gently until everything is evenly coated.
  5. Step 5: Serve immediately or chill in the fridge for 30 minutes for flavors to meld.

Frequently asked questions

How long does Sautéed Chicken and Quinoa Salad with Lemon-Tahini Dressing take to make?

Total time is about 35 minutes (10 min prep + 25 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 Sautéed Chicken and Quinoa Salad with Lemon-Tahini Dressing?

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 quinoa from drying out.

Can I substitute ingredients in Sautéed Chicken and Quinoa Salad with Lemon-Tahini Dressing?

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 Sautéed Chicken and Quinoa Salad with Lemon-Tahini Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Sautéed Chicken and Quinoa Salad with Lemon-Tahini Dressing gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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