Ever found yourself totally unprepared at lunchtime, hungry, and just kinda… staring at the fridge? I have. That’s why this loaded chicken broccoli quinoa salad has become my go-to for rescue missions. It’s ridiculously easy, packs protein, feels like clean eating (but actually tastes like something I’d order at a five-star restaurant, no lie), and best of all — it makes those sad desk lunches a thing of the past. If you’ve ever enjoyed a hearty broccoli bacon salad, you’ll love this one. Check it out here for more ideas. 
Why I Love This Broccoli Quinoa Salad
Alright, confession time — I used to hate quinoa. It felt… bland. So I messed around with flavors till I hit this magical combo with chicken, broccoli, and this zippy lemon dressing. Now it’s on repeat in our kitchen. There’s something about the way the zesty lemon dressing “wakes up” the veggies and chicken.
Plus, you get that nutty taste from quinoa and roasted broccoli crunch. My friends keep asking for the recipe, so here I am, sharing secrets. And oh! It’s a one-bowl kind of meal, which means less mess to clean — huge for me since dishes are the enemy. My partner calls this salad “actual food,” which, coming from him, is wild praise.
This is the only salad my picky teenager willingly takes to soccer practice. If you knew her, you’d understand how huge that is!
Make Ahead and Storage Tips
Let me save you some hassle. This salad is a meal-prep dream. You can roast the broccoli and cook up the quinoa a day or two ahead. I even grill extra chicken when I’m making dinner — that way, all the hard stuff’s done and you’re practically at the finish line before lunchtime hits.
Store the salad (no dressing yet) in a big container, and keep the dressing separate. It holds up for about three to four days in the fridge. If it gets a little dry, add a splash of lemon juice to freshen things up. By the way, the flavors get even better on day two. Not kidding.
How to Meal Prep Quinoa Bowls
If you need no-fuss lunches for the week, just grab five containers. Put a scoop of quinoa in each, roasted broccoli, and a handful of chicken. Some days I’ll throw in some feta crumbles or sliced almonds. Now you’re prepped.
You can eat it cold or warm it up for a few seconds in the microwave — both ways work. Making the lemon dressing ahead saves time too. If you’re like my friend who hates “soggy” things, pack the dressing in a teeny side container.
Everything’s grab and go. It’s honestly a tiny joy opening my lunch and remembering I put actual effort in. (Well, kinda.)
Tips for Making Chicken Quinoa Bowls
So, here’s where I get a little weirdly passionate — the little stuff makes a difference. Don’t skip:
- Blanch the broccoli if you like it bright-green and snappy. Roasted broccoli is where my heart is, though.
- Cook your quinoa in chicken broth for way more flavor. Just… trust me.
- Use leftover rotisserie chicken for a shortcut. You might even fight your family for those last pieces.
- Add extras like cherry tomatoes, pumpkin seeds, or leftover corn. This is not a salad to get bored of, ever.
Nutrition Facts (per serving)
Honestly, this might be the most balanced lunch I make. You’re getting protein, fiber, and lots of vitamins — without feeling like you need a snack an hour later.
Each serving of this loaded chicken broccoli quinoa salad delivers about 26 grams of protein, mostly thanks to the chicken and quinoa. There are good carbs, meaning you won’t crash before dinner, and fiber galore from broccoli and grains. One serving has around 350 calories, which honestly surprised me (thought it would be way higher with how full it gets me). The lemon dressing is light — nothing like that heavy stuff you get at the store.
If you track sodium, just make sure to go easy on salt in the broth and dressing. Bonus: there’s vitamin C, calcium, and even a little iron tucked in there. That’s serious produce power.
Common Questions
Can I use a different grain?
Absolutely! Brown rice or farro works, just adjust cooking time. It won’t taste exactly the same, but sometimes you gotta use what’s in the pantry.
Is this kid-friendly?
Surprisingly, yes. You can chop the broccoli smaller, skip the onions, and suddenly it’s “not scary” anymore.
How long does the salad last in the fridge?
Usually up to four days. Keep the lemon dressing separate for max freshness.
Can I make it dairy-free?
Totally fine — just leave out the cheese or pick a plant-based option.
What protein can I swap for chicken?
Leftover turkey is fantastic. If you’re vegetarian, go chickpeas or black beans. Makes it super flexible.
A Salad to Proudly Pack (Or Devour Immediately)
There you have it — probably the easiest, most satisfying loaded chicken broccoli quinoa salad you’ll try. Honestly, it never gets old because it’s so versatile. If you want more inspo, check out these twists from Quinoa, Chicken & Broccoli Salad with Roasted Lemon Dressing or even a new take from Broccoli Quinoa Salad with Creamy Lemon Dressing – WellPlated …. You’ll be piling your lunchbox high — and maybe even bragging a little at work. Try it this week and thank me later. 
Loaded Chicken Broccoli Quinoa Salad
Ingredients
Method
- Cook quinoa according to package instructions, preferably in chicken broth for added flavor.
- Roast or blanch broccoli florets until bright green and tender.
- Prepare the lemon dressing by mixing olive oil, lemon juice, honey, minced garlic, salt, and pepper in a bowl.
- If using, crumble feta cheese and chop sliced almonds.
- In a large bowl, combine cooked quinoa, broccoli, chicken, feta cheese, and almonds.
- Drizzle the dressing over the salad and toss to combine.
- Serve immediately, or store without dressing in the fridge for up to four days.