Dinner · Greek

Griddled Chicken and Quinoa Greek Salad

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 7, 2026

This is the kind of salad that actually fills you up: fluffy quinoa tossed with feta, olives, and mint, then topped with griddled chicken and a spicy chilli-garlic butter that melts into everything. It comes together fast, works hot or cold, and packs beautifully for lunch the next day.

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Griddled Chicken and Quinoa Greek Salad

Why you'll love this

  • One bowl that covers protein, grains, and veg in about 35 minutes.
  • The chilli-garlic butter makes plain chicken taste special.
  • Great warm for dinner or cold from the fridge for lunch.
  • Naturally gluten-free and full of fresh Mediterranean flavor.

EveryDayMeal recipe

Griddled Chicken and Quinoa Greek Salad

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

Ingredients

  • 225g quinoa
  • 25g butter
  • 1 red chilli, chopped
  • 1 garlic clove, finely chopped
  • 400g chicken breast
  • 2 tbsp olive oil
  • handful black olives
  • 1 red onion, chopped
  • 100g feta
  • 200g cherry tomatoes, halved
  • small handful fresh mint, chopped
  • 1/2 lemon, juice and zest

Equipment

  • Saucepan
  • Griddle pan
  • Large mixing bowl
  • Small bowl
  • Sieve or fine strainer

Instructions

  1. Cook the quinoa according to the pack instructions, then rinse under cold water and drain well so it stays light and fluffy rather than clumpy.
  2. In a small bowl, mash the butter with the chopped chilli and garlic until you have a rough paste. This is what gives the finished dish its warm, spicy kick.
  3. Toss the chicken breasts with 2 teaspoons of the olive oil and a good pinch of salt and pepper so they season and brown evenly.
  4. Heat a griddle pan until very hot, then lay in the chicken and cook for 3 to 4 minutes per side, until deeply marked and cooked through with no pink in the center.
  5. Move the chicken to a plate and dot with the spicy butter, letting it melt into a glossy sauce while the chicken rests and stays juicy.
  6. Tip the tomatoes, olives, onion, crumbled feta, and mint into a large bowl, then fold in the cooled quinoa so everything is evenly mixed.
  7. Stir through the remaining olive oil, the lemon juice and zest, and season well, tasting as you go for a bright, balanced finish.
  8. Slice the chicken, pile it on top of the salad, and drizzle over any buttery juices from the plate before serving.

Tips from the kitchen

  • Let the quinoa cool slightly before mixing so the feta and herbs stay fresh instead of wilting.
  • Don't move the chicken once it hits the griddle; leaving it undisturbed gives you those clean char marks.
  • Taste before serving and add extra lemon or salt, since quinoa can be bland without a good hit of acid.

Estimated nutrition per serving: 480 cal · 35g protein · 38g carbs · 21g fat

Make it your own

  • Swap chicken for griddled halloumi or chickpeas to keep it vegetarian.
  • Use bulgur or couscous instead of quinoa if that's what you have.
  • Add cucumber and a spoonful of yogurt for a creamier, cooler version.

Storing & make-ahead

Store the salad and chicken separately in airtight containers in the fridge for up to 3 days. Eat the salad cold or at room temperature, and reheat the chicken gently in a pan or microwave until just warmed through.

Good to know

Can I make this ahead?
Yes. Cook the quinoa and chicken ahead, then assemble the salad up to a day in advance. Add the mint and dressing just before serving for the freshest flavor.
How do I know the chicken is cooked?
It should be firm, opaque all the way through, and reach 74C (165F) at the thickest point. Slice into one piece to check for any pink.
My quinoa tastes bitter. Why?
Quinoa has a natural coating called saponin that tastes bitter. Rinsing it well under cold water before and after cooking fixes this.
Can I skip the griddle pan?
Absolutely. A regular frying pan or a hot grill works fine; you'll just miss the char lines, not the flavor.

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