Chicken Salad with Quinoa, Tomatoes, Lemon and Basil

Chicken Salad with Quinoa, Tomatoes, Lemon and Basil

Prep Time 17 mins
Cook Time 10 mins
Total Time 27 mins
Servings 13 cups


  • 1 3/4 cups Uncooked Quinoa
  • 3 cups Quartered Grape or Cherry Tomatoes about 1 1/2 pints
  • 1 6-ounce bag Baby Spinach, Chopped
  • 2 cups Diced Cooked Chicken Breasts
  • 1 cup Finely Chopped Fresh Basil
  • 3/4 cup Coarsely Chopped Walnuts
  • 3/4 cup Shredded Parmesan
  • 3 cloves Garlic, Minced
  • 1/4 cup Lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoons Lemon zest
  • 2 1/2 teaspoons Kosher salt
  • 1/4 teaspoon Black pepper


  • Prepare quinoa according to package directions. After cooking, allow to cool, then fluff with a fork. (If serving as a warm, main-dish salad, allow to cool just enough that the basil and spinach won't wilt when added and the cheese won't melt.)
  • In a large bowl, combine cooled quinoa, tomatoes, spinach, chicken, basil, walnuts, parmesan, and garlic. Stir to combine.
  • In a small bowl, whisk together lemon juice, olive oil, lemon zest, salt and pepper. Pour over quinoa mixture and stir thoroughly to combine.
  • Serve immediately or refrigerate, covered, until serving.
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