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Chicken and zucchini quinoa salad

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar
  • Wheat free
  • Healthier living
  • Shellfish free
  • Seafood free
  • Contains wholegrains
  • High in dietary fibre
  • High in protein

Whip up this tasty chicken quinoa salad for a flavoursome family feed. It’s loaded with herbs, veggies, and chopped almonds for added crunch.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes, + standing time
One serve of chicken quinoa salad, garnished with mint leaves.


  • 1 cup (200g) Coles Wellness Road Tri Colour Quinoa or Coles Wellness Road White Quinoa, rinsed, drained
  • 400g Coles RSPCA Approved Australian Chicken Breast Fillets
  • 1 large red capsicum, quartered, seeds and membrane removed
  • 4 small zucchini, thinly sliced lengthways
  • 1 small red onion, cut into thin wedges
  • 1/4 cup mint leaves
  • 2 tbs chopped chives
  • 1 lemon, zested, juiced
  • 1 garlic clove, crushed
  • 2 tsp extra virgin olive oil
  • 1/4 cup (40g) almonds, toasted, coarsely chopped

Nutritional information

Per serve: Energy: 1679kJ / 402 cals (19%), Protein: 34g (68%), Fat: 12g (17%), Sat Fat: 2g (8%), Sodium: 51mg (3%), Carbs: 36 (12%), Sugar: 9g (10%), Dietary Fibre: 8g (27%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the quinoa and 2 cups (500ml) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 15 mins or until the quinoa is tender and liquid is absorbed. Set aside, covered, for 10 mins to steam. Use a fork to separate the grains.
  2. Step 2

    Meanwhile, heat a barbecue grill or chargrill on medium. Lightly spray the chicken with olive oil spray. Cook for 5 mins each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
  3. Step 3

    Cook the capsicum on the grill, turning occasionally, for 5 mins or until tender and lightly charred. Add the zucchini and onion to the grill. Cook for 1-2 mins each side or until tender. Transfer to a plate. Thickly slice the capsicum.
  4. Step 4

    Combine the quinoa, capsicum, zucchini, onion, mint and chives in a large bowl. Whisk the lemon juice, garlic and oil in a small bowl. Drizzle over the quinoa mixture.
  5. Step 5

    Arrange the quinoa mixture on a serving plate and top with the chicken. Sprinkle with the lemon zest and almond. Season with pepper to serve.