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Quinoa and Grilled Chicken Salad with Pesto Dressing

Quinoa and Grilled Chicken Salad with Pesto Dressing

Eleanor Craig
This salad marries smoky grilled chicken with fluffy quinoa and a bright, basil-forward pesto dressing inspired by Ligurian flavors. Juicy tomatoes, creamy avocado, and peppery arugula create a lively contrast of textures. It’s a nourishing main-course salad that’s fragrant, punchy, and deeply satisfying without feeling heavy.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 864 kcal

Equipment

  • Outdoor grill or grill pan
  • Medium saucepan with lid
  • Fine-mesh sieve
  • Small skillet
  • Blender or Food Processor
  • Large mixing bowl
  • Tongs
  • Instant-read thermometer
  • Chef's Knife
  • Cutting board

Ingredients
 
 

For the Chicken & Marinade:

  • 1.25 lbs boneless, skinless chicken breasts 2 medium, patted dry
  • 1 tbsp extra-virgin olive oil
  • 1 tsp lemon zest finely grated
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly ground black pepper

For the Quinoa:

  • 1 cup white quinoa rinsed well
  • 2 cups low-sodium chicken broth or water
  • 0.5 tsp kosher salt

For the Toasted Pine Nuts:

  • 0.25 cup pine nuts for pesto, toasted
  • 2 tbsp pine nuts for garnish, toasted

For the Pesto Dressing:

  • 2 cups fresh basil leaves packed
  • 1 clove garlic small, smashed
  • 0.33 cup Parmesan cheese finely grated
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 cup extra-virgin olive oil
  • 3 tbsp cold water as needed to thin
  • 0.25 tsp kosher salt
  • 0.125 tsp freshly ground black pepper

For the Salad Assembly:

  • 4 cups baby arugula or baby spinach
  • 1.5 cups cherry tomatoes halved
  • 1 cup Persian cucumber diced small
  • 1 large avocado ripe, diced
  • 0.25 cup Parmesan cheese shaved, for garnish

Instructions
 

Marinate the Chicken (15 minutes):

  • In a bowl, whisk together the olive oil, lemon zest, lemon juice, salt, and pepper. Add the chicken breasts and turn to coat thoroughly. Marinate for 15 minutes at room temperature while you start the quinoa; this jump-starts flavor without requiring a long wait.

Cook the Quinoa (20 minutes):

  • Rinse the quinoa in a fine-mesh sieve under cold running water for 30–60 seconds to remove bitterness.
  • Combine quinoa, broth (or water), and salt in a medium saucepan; bring to a boil over medium-high heat. Reduce to low, cover, and simmer for 15 minutes.
  • Remove from heat and keep covered for 5 minutes. Uncover, fluff with a fork, and spread on a tray to steam off excess moisture while you continue.

Toast the Pine Nuts (2–3 minutes):

  • Warm a small dry skillet over medium heat. Add 1/4 cup plus 2 tbsp pine nuts and toast, shaking often, until golden and fragrant, 2–3 minutes. Immediately transfer to a cool plate to prevent scorching; reserve 1/4 cup for the pesto and 2 tbsp for garnish.

Grill the Chicken (10–12 minutes):

  • Preheat an outdoor grill or grill pan to medium-high (about 400°F / 205°C) and oil the grates. Grill chicken 5–6 minutes per side, rotating once for crosshatch marks, until an instant-read thermometer in the thickest part registers 165°F / 74°C. Rest on a board for 5 minutes, then slice thinly across the grain.

Blend the Pesto Dressing (3–5 minutes):

  • In a blender or food processor, combine basil, 1/4 cup toasted pine nuts, garlic, Parmesan, and lemon juice. Pulse to a coarse paste. With the motor running, stream in olive oil until smooth and glossy; then blend in just enough cold water (up to 3 tbsp) to achieve a pourable, salad-dressing consistency. Season to taste with salt and pepper.

Assemble the Salad (5 minutes):

  • In a large mixing bowl, add arugula, warm (slightly cooled) quinoa, tomatoes, and cucumber. Spoon in about half of the pesto dressing and toss until the leaves are lightly coated and shimmering.
  • Gently fold in the avocado to avoid mashing.
  • Plate the salad, fan the sliced chicken over the top, and finish with remaining toasted pine nuts and shaved Parmesan. Drizzle with additional dressing to taste and crack on a touch of black pepper.

Notes

Chef’s Tips: 

  • Quinoa Texture: If your quinoa tastes grassy, rinse it thoroughly; spreading it to steam-dry after cooking preserves a fluffy, distinct grain.
  • Juicy Chicken: A brief 15-minute marinade seasons the surface while grill heat locks in moisture; resting after grilling allows juices to redistribute for cleaner slices.
  • Pesto Balance: Add water in small splashes until the dressing ribbons off a spoon; if it turns too thick after chilling, loosen with a teaspoon of water and whisk until emulsified again.
  • Make-Ahead: Cook quinoa and blend pesto up to 2 days ahead. Store separately, then toss with greens just before serving to keep leaves crisp.
  • Dietary Swaps: For dairy-free, replace Parmesan with 2 tbsp nutritional yeast and a pinch of extra salt. For nut-free, use toasted pumpkin seeds in place of pine nuts.

Nutrition

Calories: 864kcalCarbohydrates: 42gProtein: 47gFat: 58gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 33gTrans Fat: 0.02gCholesterol: 103mgSodium: 1200mgPotassium: 1500mgFiber: 8gSugar: 3gVitamin A: 1661IUVitamin C: 29mgCalcium: 236mgIron: 5mg
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