A fresh, protein-packed Greek-style quinoa salad with griddled chilli-butter chicken, olives, feta and mint, brightened with lemon. Light yet satisfying.
This chicken quinoa Greek salad is fresh, vibrant and wholesome — fluffy quinoa tossed with tomatoes, olives, feta and mint, topped with spicy-buttered griddled chicken. Bright, protein-packed and satisfying, it's a brilliant light lunch or summer dinner.
Prep 15 min
Cook 20 min
Total 35 min
Easy
- 225g Quinoa
- 25g Butter
- 1 chopped Red Chilli
- 1 clove finely chopped Garlic
- 400g Chicken Breast
- 2 tbs Olive Oil
- Handful Black Olives
- 1 chopped Red Onions
- 100g Feta
- Chopped Mint
- Juice of 1/2 Lemon
Video
Preparation
- Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
- Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken in 2 tsp of the olive oil with some seasoning, then griddle in a hot pan for 3–4 minutes each side until cooked through. Transfer to a plate, dot with the spicy butter, and set aside to melt.
- Tip the tomatoes, olives, onion, feta and mint into a bowl and toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well.
- Serve with the chicken on top, drizzled with any buttery chicken juices.
Tips from the ZestyPlate Kitchen
- Rinse the cooked quinoa and drain well so the salad isn't soggy.
- Griddle the chicken in a hot pan for those lovely charred, smoky marks.
- Let the spicy butter melt over the resting chicken so the juices flavour the salad.
- Dress while the quinoa is still slightly warm so it soaks up the lemon and oil.
Frequently Asked Questions
Yes — it's lovely chilled and makes a great make-ahead lunch; keep the chicken and salad separate until serving.
Couscous, bulgur wheat or farro all work well for a similar fresh grain salad.
Yes — skip the chicken and add extra feta, chickpeas or grilled halloumi.
