Jamie Oliver Chicken Quinoa Salad​

Let’s be real — I didn’t grow up eating quinoa. I didn’t even pronounce it properly until, like, 2015. But now? It’s become a bit of a fridge staple. Especially in this salad, which has just enough going on to feel like a proper meal without being fussy. Chicken, quinoa, beans, crunchy cucumber, that fresh lemony dressing — it’s kind of the perfect “I need lunch that won’t make me sleepy” situation.

The first time I made this, I was mid-clear-out. Had a couple of chicken breasts to use up, a lone red bell pepper, and some quinoa I forgot I’d bought. Threw it together. Tossed it in lemon and oil. Ate half the bowl straight from the fridge. The flavours mellow and get better the longer they sit, so it’s ideal for prep days… if it lasts that long.

Why You’ll Love It

• It’s filling, fresh, and light all at once
• Perfect for meal prep — holds up for days
• The spiced chicken brings warmth and depth
• Works hot or cold, so lunch is sorted no matter your mood
• Quinoa adds protein + texture + fluffiness — triple win
• Totally customizable — sub in whatever’s in your fridge

Ingredients

For the Chicken

• 4 small chicken breasts (free-range if possible)
• 2 tbsp extra virgin olive oil
• 1 tbsp dried Italian seasoning
• 1 tsp paprika
• ¼ tsp ground coriander
• Salt & black pepper

For the Quinoa

• 1 cup quinoa, rinsed well
• 2 cups water
• Salt & black pepper

For the Dressing

• 2 tbsp fresh lemon juice
• ¼ cup extra virgin olive oil
• Salt & black pepper

For the Salad

• ¼ cup red onion, finely chopped
• 1 cup cucumber, chopped
• 1 cup red bell pepper, chopped
• 1 cup cooked black beans
• 2 tbsp chopped parsley (optional, but fresh and zippy)

How to Make It

Roast the chicken with a spice kick:

Preheat your oven to 400ºF (200ºC). Toss the chicken in olive oil, seasoning, paprika, coriander, salt and pepper. Lay it out on a foil-lined tray and roast for about 15 minutes, or until cooked through (165ºF inside). Let it cool before slicing.

Cook the quinoa fluffy, not mushy:

In a saucepan, boil the water. Add quinoa and a pinch of salt. Turn heat to low, cover, and simmer 10–15 mins until fluffy. Let it sit uncovered to steam off and cool. Fluff with a fork so it doesn’t clump.

Whisk your dressing (or shake it):

In a small bowl or jar, mix the lemon juice, olive oil, and a pinch of salt and pepper. Shake or whisk until it comes together and tastes punchy.

Build the salad bowl:

In a big bowl, mix the quinoa, chopped onions, cucumber, bell pepper, and black beans. Give it a good stir so it’s all evenly spread.

Dress it and taste:

Pour the lemon dressing over the quinoa mix and toss again. Taste and tweak with more lemon or salt if needed.

Serve with chicken on top:

Slice the cooked chicken and lay it over the salad. Garnish with parsley if you’re feeling fancy. Eat warm, room temp, or straight from the fridge.

Common Mistakes and How to Dodge Them

Chicken came out dry.
It likely overcooked — try flattening the breasts slightly for more even cooking, and always rest it before slicing.

Quinoa too soggy or too dry?
Measure your water right, and don’t peek while it simmers. If it’s wet, leave the lid off after cooking to let steam escape.

Salad’s bland?
Salt your quinoa, taste your dressing, and don’t be shy with seasoning at the end. A drizzle of chilli oil or extra lemon never hurts either.

Everything clumps together.
Cool your quinoa before mixing. Warm quinoa turns everything into one big ball.

Storage and Reheating

Fridge:
Keeps well for 3–4 days in a sealed container. Without chicken, it lasts closer to 5 days.

Freezer:
Surprisingly decent. Freeze in a zip-top bag or container for up to 4 months. Thaw overnight in fridge.

Reheat:
Eat cold, or microwave chicken and quinoa separately for a warm meal. Add fresh dressing or herbs after heating.

Frequently Asked Questions

Can I grill the chicken instead?
Absolutely. Adds lovely char and even more flavour.

What if I don’t have black beans?
Use chickpeas, lentils, or skip them. It’ll still be good.

Is this gluten-free?
Yep! As long as your spices and dressing ingredients are GF-certified.

What else can I add?
Avocado, cherry tomatoes, crumbled feta, or roasted sweet potato all work beautifully.

Nutrition Facts (Per Serving):

• Calories: 478 kcal
• Fat: 11g
• Carbs: 80g
• Protein: 15g
• Sodium: 731mg
• Sugar: 3g
• Fiber: 7g