Easy Chicken Caprese Quinoa Salad

Growing up, I thought quinoa was just another trendy health food that tasted like cardboard. My first few attempts at cooking it were pretty disappointing – mushy, bland, and nothing like the tasty bowls I’d seen at cafes. But then I learned the trick to making quinoa actually taste good: treat it like rice and add flavors you already love.

That’s how this chicken caprese quinoa salad came to be. I took the classic ingredients of a caprese salad – you know, those fresh mozzarella and tomato plates from Italian restaurants – and tossed them with perfectly cooked quinoa and grilled chicken. It’s simple, filling, and definitely not cardboard-like.

What Kind of Quinoa Should I Use?

While white quinoa is the most common variety you’ll find at the grocery store, you can actually use any type of quinoa for this salad – white, red, or black all work great. White quinoa tends to have the mildest flavor and softest texture, while red and black varieties offer a slightly nuttier taste and crunchier bite. Just make sure to rinse your quinoa well before cooking, regardless of which type you choose, as this removes the natural coating called saponin that can make it taste bitter. For the fluffiest results, cook your quinoa in broth instead of water and let it cool completely before mixing it into your salad.

Options for Substitutions

This fresh and filling salad can be customized in several ways depending on what you have in your kitchen:

• Quinoa: Not a quinoa fan? You can swap it for other grains like cooked farro, brown rice, or even orzo pasta. Just cook according to package instructions and cool before using.
• Chicken: The chicken is flexible – use rotisserie chicken, leftover grilled chicken, or swap it out for turkey. For a vegetarian version, try chickpeas or white beans instead.
• Fresh mozzarella balls: If you can’t find mozzarella balls, dice up a block of fresh mozzarella. In a pinch, cubed regular mozzarella works too, though the texture will be different.
• Cherry tomatoes: Any small tomato variety works here – grape tomatoes, sun gold, or even regular tomatoes cut into bite-sized pieces will do the job.
• Balsamic vinegar: You can use red wine vinegar or white balsamic instead. If using regular balsamic vinegar, start with 2 tablespoons as it can be stronger in flavor.
• Fresh basil: Fresh basil really makes this dish special, but if you’re out, you can use fresh oregano or a mix of Italian herbs. Dried basil works too – just use 1-2 teaspoons since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing quinoa for this salad is not rinsing it thoroughly before cooking, which can leave behind a bitter, soapy taste from the natural saponins coating the grains – make sure to rinse until the water runs clear. Another common error is serving the salad immediately after mixing warm quinoa with the other ingredients, which can cause the fresh mozzarella to melt and the basil to wilt – always let your quinoa cool completely before combining. To keep your salad fresh and prevent it from becoming soggy, wait to add the olive oil and balsamic vinegar until just before serving, and consider patting your mozzarella balls dry with paper towels to remove excess moisture. For the best flavor development, let the dressed salad sit at room temperature for 10-15 minutes before serving, allowing the ingredients to mingle and the flavors to fully bloom.

What to Serve With Chicken Caprese Quinoa Salad?

Since this salad already includes protein, grains, and veggies, it works great as a complete meal on its own, especially for lunch or a light dinner. If you’re looking to round out the meal, try serving it with a warm piece of crusty Italian bread or garlic bread to soak up the tasty balsamic dressing. For bigger appetites, you might want to add some grilled zucchini or roasted bell peppers on the side – they match perfectly with the Italian flavors in the salad. When I serve this at dinner parties, I like to put out a bowl of mixed olives or some marinated artichoke hearts to let people add extra Mediterranean touches to their plates.

Storage Instructions

Keep Fresh: This quinoa salad stays good in an airtight container in the fridge for up to 3 days. The flavors actually get better as they mingle together! Just give it a quick stir before serving since the dressing tends to settle at the bottom.

Make Ahead: Want to prep this in advance? Cook the quinoa and chicken a day ahead, then store them separately in the fridge. When you’re ready to eat, just combine with the fresh ingredients and dressing. If you’re packing it for lunch, keep the dressing in a separate container and add it just before eating to keep everything crisp.

Serving Tip: Take the salad out of the fridge about 15 minutes before serving – it tastes best when not ice cold. If the salad seems a bit dry after storing, drizzle with a little extra olive oil and balsamic vinegar to freshen it up.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 90-100 g
• Fat: 70-80 g
• Carbohydrates: 120-130 g

Ingredients

• 2 cups cooked quinoa, cooled (from 2/3 cup uncooked)
• 2 cups cooked chicken, either shredded or cubed
• 8 ounces fresh mozzarella balls, halved (around 2 cups)
• 2 cups cherry tomatoes, halved
• 1/4 to 1/2 cup chopped fresh basil
• 3 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• Salt and pepper to taste

Step 1: Combine Main Ingredients

In a large bowl, add the cooked quinoa, diced or shredded chicken, chopped tomatoes, fresh basil leaves, and cubed mozzarella.

Gently mix all these ingredients together until they are well combined, ensuring an even distribution of ingredients throughout the bowl.

Step 2: Prepare the Dressing and Toss the Salad

In a separate smaller bowl, mix together your choice of oil (such as olive oil) and vinegar (such as balsamic or red wine vinegar) until they are well combined.

Pour the dressing over the quinoa mixture.

Gently toss the salad to evenly coat all ingredients with the dressing, ensuring each bite will be full of flavor.

Step 3: Season and Serve

Sprinkle the salad with salt and pepper to taste, if desired, to enhance the flavors of the fresh ingredients.

Alternatively, you may choose to enjoy the salad as is for a milder taste.

Serve the salad immediately or let it chill for a bit to allow the flavors to meld together.

Enjoy your refreshing quinoa salad!