Dinner · Greek

Griddled Chicken and Quinoa Greek Salad

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 25, 2026

This is the kind of salad that actually fills you up. Fluffy quinoa gets tossed with feta, olives, and fresh mint, then topped with griddled chicken and a melty chili-garlic butter that runs right into every bite. It comes together fast and tastes even better after the flavors settle.

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Griddled Chicken and Quinoa Greek Salad

Why you'll love this

  • Loaded with protein from chicken, quinoa, and feta.
  • That chili-garlic butter turns simple griddled chicken into something special.
  • Naturally gluten free and great for meal prep.
  • Bright, fresh, and filling all at once.

EveryDayMeal recipe

Griddled Chicken and Quinoa Greek Salad

Prep
15m
Cook
20m
Total
35m
Serves
4
Level
Easy

Ingredients

  • 1 1/4 cups quinoa
  • 2 tablespoons butter
  • 1 red chile, chopped
  • 1 garlic clove, finely chopped
  • 14 ounces (about 2) boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • a handful black olives
  • 1 red onion, chopped
  • 3/4 cup feta, crumbled
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh mint, chopped
  • 1/2, juice and zest lemon
  • to taste salt and pepper

Equipment

  • Griddle pan or heavy skillet
  • Medium saucepan
  • Fine mesh strainer
  • Large mixing bowl

Instructions

  1. Cook the quinoa according to the package directions until the grains are tender and the little tails pop out, then rinse under cold water and drain well so the salad stays light, not gummy.
  2. While the quinoa cooks, mash the butter with the chopped chile and garlic into a rough paste. This is the flavor bomb that melts over the chicken later, so don't skip it.
  3. Toss the chicken breasts with 2 teaspoons of the olive oil and season with salt and pepper. Lay them in a hot griddle pan or skillet and cook 3 to 4 minutes per side, until nicely marked and cooked through (juices run clear).
  4. Move the chicken to a plate and dot the spicy butter on top. Let it sit a few minutes so the butter melts into the warm meat and pools around it.
  5. In a large bowl, combine the tomatoes, olives, red onion, feta, and mint. Fold in the cooled quinoa until everything is evenly mixed.
  6. Stir through the remaining olive oil, the lemon juice and zest, and season well to taste. The lemon should brighten everything up.
  7. Divide the salad among plates, top with the chicken, and drizzle any buttery juices from the plate over the top. Serve right away.

Tips from the kitchen

  • Rinse the quinoa well after cooking to keep the salad fluffy instead of sticky.
  • Let the chicken rest with the butter on top so those spicy juices soak in and give you a built-in dressing.
  • Chop the red onion small and soak it in cold water for a few minutes if you want a milder bite.

Estimated nutrition per serving: 480 cal · 37g protein · 35g carbs · 22g fat

Make it your own

  • Swap the chicken for shrimp or chickpeas for a different protein.
  • Add chopped cucumber and bell pepper for extra crunch.
  • Use goat cheese instead of feta for a creamier finish.

Storing & make-ahead

Store the salad and chicken separately in airtight containers in the fridge up to 3 days. Enjoy the salad cold or at room temperature, and reheat the chicken gently in a skillet or microwave.

Good to know

Can I make this ahead?
Yes. Cook the quinoa and salad ahead and keep chilled. Griddle the chicken fresh or reheat it gently, then top just before serving.
How do I know the chicken is done?
Cook until the thickest part reaches 165F and the juices run clear, usually 3 to 4 minutes per side.
Is this too spicy with the chile?
It's mild to medium. Remove the chile seeds for less heat, or leave them in for a bit more kick.
Can I serve it warm?
Absolutely. Toss the salad while the quinoa is still slightly warm for a cozier version.

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