Grilled Chicken And Quinoa Salad Recipe - Kosher 

Overview

A hearty, protein-rich kosher salad featuring herb-marinated grilled chicken breast over fluffy quinoa with fresh vegetables and a bright lemon vinaigrette. Suitable for a meat meal (pareve base with meat protein; no dairy included).

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Servings

4 main-course servings

Yield

Approximately 6–7 cups salad

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Difficulty

Easy–Moderate

Cooking Vessels & Equipment

• Outdoor grill or stovetop grill pan (meat-designated)

• Medium saucepan with lid

• Mixing bowls (pareve)

• Cutting board (meat-designated for chicken)

• Chef’s knife

• Fine mesh strainer

• Tongs

• Instant-read thermometer (recommended)

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Ingredients

For the Chicken Marinade

• 1½ lbs boneless, skinless chicken breasts (kosher-certified)

• 3 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice

• 3 cloves garlic, minced

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• 1 tsp paprika

• 1 tsp dried oregano

• ½ tsp ground cumin

For the Quinoa

• 1 cup quinoa (hechsher-certified)

• 2 cups water or low-sodium chicken broth (kosher-certified)

• ¼ tsp kosher salt

For the Salad

• 1 cup cherry tomatoes, halved

• 1 medium cucumber, diced

• ¼ cup red onion, finely diced

• ¼ cup fresh parsley, chopped

• ¼ cup fresh mint, chopped (optional but recommended)

• ¼ cup toasted sliced almonds or sunflower seeds (optional)

Lemon Vinaigrette

• 3 tbsp extra virgin olive oil

• 1½ tbsp fresh lemon juice

• 1 tsp Dijon mustard (kosher-certified)

• 1 tsp honey

• ¼ tsp kosher salt

• ¼ tsp black pepper

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Instructions

1. Marinate the Chicken

1. In a bowl, whisk olive oil, lemon juice, garlic, salt, pepper, paprika, oregano, and cumin.

2. Coat chicken thoroughly.

3. Cover and refrigerate 20–30 minutes (up to 4 hours for deeper flavor).

2. Cook the Quinoa

1. Rinse quinoa thoroughly under cold water (removes saponins).

2. In a medium saucepan, combine quinoa, water/broth, and salt.

3. Bring to a boil, reduce to low, cover, and simmer 15 minutes.

4. Remove from heat and let steam (covered) 5 minutes.

5. Fluff with fork and cool to room temperature.

3. Grill the Chicken

1. Preheat grill to medium-high (about 400°F).

2. Lightly oil grates.

3. Grill chicken 5–7 minutes per side.

4. Cook until internal temperature reaches 165°F.

5. Rest 5–10 minutes before slicing.

4. Prepare the Vinaigrette

Whisk all dressing ingredients until emulsified.

5. Assemble the Salad

1. In a large bowl, combine cooled quinoa, tomatoes, cucumber, onion, herbs, and nuts/seeds.

2. Slice grilled chicken and place on top.

3. Drizzle with vinaigrette and toss gently.

4. Adjust salt and lemon to taste.

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Nutritional Information (Approximate, per serving)

• Calories: 480

• Protein: 42g

• Carbohydrates: 32g

• Fiber: 5g

• Fat: 22g

• Saturated Fat: 3g

• Cholesterol: 95mg

• Sodium: 420mg

Values are estimates and may vary by brand and portion size.

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Dietary Adaptations

• Gluten-Free: Naturally gluten-free (verify broth and mustard).

• Dairy-Free: Fully dairy-free as written.

• Low-Carb: Reduce quinoa to ½ cup cooked per serving and increase vegetables.

• Nut-Free: Omit almonds; use pumpkin seeds if tolerated.

• Vegetarian Option: Replace chicken with grilled tofu or chickpeas (pareve).

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Tips & Troubleshooting

• Bitter quinoa: Insufficient rinsing. Rinse until water runs clear.

• Dry chicken: Overcooked. Use thermometer and rest before slicing.

• Mushy quinoa: Too much water or overcooked. Maintain 1:2 quinoa-to-liquid ratio.

• Flat flavor: Increase lemon juice, salt, or fresh herbs. Acid and salt balance is critical.

• Meal prep: Store components separately up to 3 days; assemble before serving for best texture.

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Serving Suggestions

• Serve warm, room temperature, or chilled.

• Pair with grilled vegetables or roasted sweet potatoes.

• Add sliced avocado for additional richness.

• Excellent for Shabbat lunch (serve at room temperature).

• Can be stuffed into whole wheat pita for a portable meal.

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Notes

• Maintain strict separation of meat and dairy utensils per kosher kitchen protocol.

• Ensure all packaged items (mustard, broth, quinoa) carry reliable kosher certification.

• Salad keeps refrigerated up to 3 days in airtight container.

• Flavor improves slightly after 1–2 hours of resting (without overdressing).

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