When the weather warms up or you’re craving something smoky, fresh, and hearty, this Grilled BBQ Chicken, Zucchini, and Corn Quinoa Salad delivers in every bite. It blends the bold flavors of barbecue with the light, nutty character of quinoa, creating a salad that doesn’t feel like a side dish—it’s a main event.
This salad is built for those who love texture and contrast. You get juicy grilled chicken glazed with tangy BBQ sauce, smoky charred corn, tender grilled zucchini, and fluffy quinoa. A fresh lemony dressing ties it all together, and chopped herbs add a burst of brightness. It’s got balance, color, and serious staying power.
You don’t need to fire up a full grill to enjoy this. A grill pan or even a stovetop skillet will work just fine. And if you’re pressed for time, you can prep some components ahead: cook the quinoa, slice the zucchini, or even grill the chicken in advance.
The best part? This isn’t a delicate salad that wilts after an hour. It holds up well, making it ideal for meal prep, potlucks, or backyard dinners. Serve it warm, room temp, or chilled. Every version is a win.
The BBQ chicken is the star here. Slightly sweet, tangy, and charred at the edges, it brings bold personality that balances the earthiness of quinoa and the mellow sweetness of grilled vegetables. Choose your favorite BBQ sauce—classic, smoky, or spicy—to tailor the flavor to your mood.
Zucchini and corn add texture and color. Grilling them intensifies their flavor, and they soak up just enough dressing to shine. If corn isn’t in season, frozen works too—just thaw and give it a quick char in a hot pan.
The lemon vinaigrette cuts through the richness and keeps things fresh. It’s just olive oil, lemon juice, and a bit of mustard for bite. Simple, clean, and sharp.
This salad is protein-packed and nutrient-dense. It’s got fiber, healthy fats, and plenty of vitamins from the veggies. Whether you’re feeding fitness buffs, picky eaters, or anyone in between, it satisfies without feeling heavy.
It’s a great way to use up leftover chicken or veggies, and it adapts well to substitutions. Swap quinoa for farro or couscous, or use grilled eggplant instead of zucchini. The core concept holds.
This is one of those dishes you’ll make once and then crave every week. It’s bold, beautiful, and easy enough to throw together after work. The textures are just right, and the BBQ flavor makes it feel indulgent.
Plus, it photographs beautifully. Bright corn kernels, grill-marked chicken, ribbons of zucchini, and fluffy quinoa make every plate pop. It’s the kind of meal that looks good and tastes even better.
So whether you’re looking to impress guests or just feed yourself something fresh and filling, this salad’s got your back.
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 2 boneless skinless chicken breasts
- 1/2 cup BBQ sauce (your favorite)
- 1 cup uncooked quinoa
- 2 medium zucchini, sliced lengthwise
- 2 ears fresh corn (or 1.5 cups frozen, thawed)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Optional Garnish:
- Chopped fresh parsley or cilantro
- Crumbled feta or goat cheese (optional)
Instructions:
- Cook quinoa according to package instructions. Fluff with a fork and let cool.
- Preheat grill or grill pan over medium-high heat.
- Brush chicken with BBQ sauce and grill 6-7 minutes per side, or until fully cooked. Rest for 5 minutes, then slice.
- Brush zucchini and corn with olive oil, season with salt and pepper, and grill until tender and lightly charred (about 3-4 minutes per side). Cut kernels off the corn.
- In a large bowl, combine quinoa, grilled zucchini (sliced), corn kernels, and sliced chicken.
- In a small bowl, whisk dressing ingredients together and drizzle over salad. Toss gently.
- Top with herbs and cheese, if using. Serve warm or chilled.
Tips:
- Let the chicken rest before slicing to keep it juicy.
- Add a pinch of chili flakes to the dressing for a kick.
- Store leftovers in an airtight container for up to 3 days.
Why You’ll Love This Recipe:
It turns a salad into a meal—filling, flavorful, and full of texture. It’s versatile, easy to make, and ideal for any season.
This Grilled BBQ Chicken, Zucchini and Corn Quinoa Salad is a bold, colorful, satisfying dish that hits every craving. Smoky, tangy, fresh, and fast—it’s your new summer go-to.
