Chicken quinoa salad with peas and feta

 In Chicken, Dinner/Supper, Lunch, Quick and Easy, Recipes, Salads & Starters


Get all our recipes sent to you for FREE!
Email address
First Name

Chicken quinoa salad with peas, feta cheese and pomegranate is a delicious, easy meal prep recipe. Perfect for lunch or as an easy family dinner.

Chicken quinoa salad with peas and fetaConfession time: I actually don’t like quinoa. Like, at all. But this chicken quinoa salad has completely changed the game for me. The combination of juicy grilled chicken, peas, feta cheese and pomegranate rubies will make anything delicious but it works so well with quinoa. I love cooking the quinoa with bulgur wheat because the bulgur’s chewy, nuttiness adds great texture.

If you prefer,  you could definitely leave out the bulgur wheat and just double the amount of quinoa.

I love this recipe for easy meal prep lunches and often make a full batch at the beginning of the week, giving us delicious lunches all week long.

Chicken quinoa salad with peas and fetaHow do you make quinoa salad?

To maximize the amount of flavor, I like to cook the quinoa and bulgur wheat with lemon peel, a bay leaf and garlic. You could cook it in stock as well to amp up the taste. I like to simmer the quinoa and bulgur gently until almost all of the liquid has been absorbed then I switch off the heat, cover the pot and allow it to steam for another 10 minutes or so. At this point I also add the peas to steam in the residual heat. (Also: less dishes to wash!)

The chicken is marinated in a simple olive oil, lemon, smoked paprika and oregano marinade for a few minutes before being pan-seared/grilled until just cooked. When I am making this ahead, I leave all the components separate and just combine before serving but you could add the feta and pomegranate to the cooled quinoa mixture to make for an easy grab-and-go lunch. I dress this salad very simply with fresh lemon juice, olive oil and a pinch of salt.

Chicken quinoa salad with peas and feta

How long does quinoa salad last in the fridge?

This salad will last 3-4 days if covered in the fridge. I keep the cooked chicken in a separate airtight container and put the quinoa salad in a big bowl covered with cling film. You could also portion it into individual containers to make serving even easier.

Can I use cous-cous instead of quinoa?

Yes, absolutely. Just follow the package instructions when preparing as cous-cous doesn’t need to be cooked like quinoa. You could use any grain in this salad and even rice will work. You could also leave out the grains completely and make this a low carb salad by serving the chicken, peas, feta and pomegranate with salad leaves of your choice.


Chicken quinoa salad with peas and feta
Print Pin
5 from 5 votes

Chicken quinoa salad with peas and feta

Chicken quinoa salad with peas, feta cheese and pomegranate is a delicious, easy meal prep recipe. Perfect for lunch or as an easy family dinner.
Course Lunch, Salad
Cuisine American
Keyword Chicken salad, Meal prep lunch, Quinoa salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 494kcal
Author Alida Ryder


For the quinoa and bulgur wheat

  • 1 cup quinoa
  • 1 cup bulgur wheat
  • 1 bay leaf
  • 1 piece of lemon peel
  • 1 whole garlic clove
  • pinch of salt
  • 4 cups water/stock
  • cups frozen peas

For the chicken

  • 4 chicken breasts Halved lengthwise (butterflied)
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • pepper to taste

For the salad

  • 1 cup feta cheese crumbled
  • 1 cup pomegranate seeds
  • 2 tbsp olive oil
  • juice of ½ lemon
  • salt to taste
  • pepper to taste
  • cucumber sliced, to serve


  • To cook the quinoa, combine with all the ingredients except for the peas in a saucepan and bring to a simmer. Allow to cook until the water has been absorbed then turn off the heat, add the peas and cover with a lid. Allow to steam for 10 minutes. Allow to cool to room temperature. 
  • For the chicken, combine all the ingredients and allow the chicken to marinade for 10-30 minutes. 
  • Grill/pan-sear the chicken until just cooked and golden brown on both sides. Remove from the pan and allow to cool to room temperature before slicing. 
  • To make the salad, combine the cooked and cooled quinoa mixture with the feta and peas then dress with olive oil and lemon and season to taste. 
  • Serve topped with the sliced chicken and cucumber. 


Calories: 494kcal | Carbohydrates: 48g | Protein: 28g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 762mg | Potassium: 717mg | Fiber: 9g | Sugar: 7g | Vitamin A: 11.4% | Vitamin C: 25.8% | Calcium: 16.3% | Iron: 17.2%

Easy lunch recipes

Mexican lunch bowls

Mexican lunch bowls

Moroccan chicken couscous salad

Moroccan chicken couscous salad

Soy honey noodle salad – meal prep

Soy honey noodle salad - meal prep

Previous Post
Next Post
Recommended Posts
Showing 8 comments
  • Frannie

    I never use peas in salad but this was delicious. Delicious salad.

    • Alida Ryder

      I love using peas in grain salads like this. So glad you liked the recipe.

  • Trudy

    The chicken was so juicy and delicious. Loved the pomegranate too.

    • Alida Ryder

      Love the added pomegranate, it adds such a delicious juicy pop.

  • Jo-Anne

    Great salad. Never tried quinoa and bulgur together but it’s really good.

  • Reply

    I’m always looking for new quinoa recipes Alida. Love the flavor combination of this one!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Get all our recipes sent to you for FREE!
Email address
First Name
Easy dulce de leche chocolate cakeChai-spiced oatmeal with caramelized apples