Pin It Cherry BBQ Chicken & Quinoa Salad is the perfect way to brighten up your weekday meals with bold flavors and wholesome ingredients. The sweet and smoky cherry barbecue sauce complements tender chicken set over a bed of fluffy quinoa and crisp veggies. It is colorful protein-packed and sure to please a crowd or satisfy a family on a busy night.
I first made this for a laid back summer picnic when I wanted something hearty but still really fresh. The barbecue sauce’s cherry tang completely won everyone over and now even my pickiest eater asks for this by name.
Ingredients
- Boneless skinless chicken breasts: provide lean protein and soak up the sauce beautifully Look for organic or free range chicken if possible
- Fresh cherries or frozen pitted cherries: infuse a natural sweetness and vibrant color Sweet cherries work best when in season but frozen are great any time
- BBQ sauce: gives the dish its signature smoky kick Choose one with real ingredients and no high fructose corn syrup
- Quinoa: serves as a hearty base with plenty of fiber and nutrients Rinse well before cooking to remove bitterness
- Baby spinach or arugula: adds freshness and crunch Look for perky leaves and deep green color
- Red onion: brings a zesty bite and rounds out the salad Thinly slice for best flavor distribution
- Toasted pecans: contribute buttery crunch and depth Toast them yourself for extra aroma
- Olive oil and apple cider vinegar: dress the salad simply but effectively Choose good olive oil for best taste
- Salt and black pepper: heighten all flavors Use flaky sea salt if you have it
Instructions
- Prepare the Cherry BBQ Sauce:
- Simmer pitted cherries and your favorite BBQ sauce together in a small saucepan over medium heat for about ten minutes Mash the cherries with a spoon to help them blend into the sauce for a thick textured glaze
- Sear and Glaze the Chicken:
- Season chicken breasts with salt and pepper Heat olive oil in a large skillet over medium high Place the chicken in the pan and cook for about five minutes per side or until golden brown Brush generously with cherry BBQ sauce and continue to cook for three to four minutes per side lowering the heat if needed so the sugars do not burn The chicken should reach an internal temperature of one hundred sixty five degrees Fahrenheit Rest for a few minutes then slice
- Cook the Quinoa:
- Rinse quinoa under cold water to remove any bitterness Combine one part quinoa to two parts water in a pot Bring to a boil then reduce to a simmer and cover Cook for twelve to fifteen minutes or until fluffy Let stand covered for a few minutes then fluff with a fork
- Assemble the Salad Base:
- In a large bowl combine cooked quinoa baby spinach or arugula thinly sliced red onion and toasted pecans Drizzle with olive oil and apple cider vinegar then season with salt and black pepper Toss thoroughly to distribute the dressing and flavors
- Add Chicken and Glaze:
- Fan the sliced cherry BBQ chicken over the salad base Drizzle any remaining cherry BBQ sauce on top Scatter on extra cherries for pop and color Finish with another sprinkle of pecans for crunch
- Garnish and Serve:
- Serve the salad warm or at room temperature This allows the flavors to meld and the greens to stay perky Add a little more vinegar or olive oil if desired right before eating
Pin It No ingredient shines more for me than the cherries They are the secret to that balance of tang and sweetness My kids still talk about the little cherry hand stains when we made this after berry picking last June That memory makes this dish an extra favorite in my house
Storage Tips
Keep the chicken and quinoa salad base separate if making ahead Store both in airtight containers in the refrigerator for up to three days For serving simply reheat the chicken and sauce but keep the greens cold for best contrast in textures If you need to refresh the greens run them under cold water and dry well before adding to the salad again
Ingredient Substitutions
Try smoked turkey breast or shredded rotisserie chicken in place of seared chicken for a shortcut Use wild rice or farro instead of quinoa if you want more bite or happen to have those on hand If cherries are not in season use frozen unsweetened cherries or even tart cherry preserves diluted with a little water
Serving Suggestions
Serve this salad piled over baby kale or mixed greens for a more substantial lunch It makes an amazing wrap filling with a sprinkle of feta and a little extra BBQ sauce for grab and go meals For a vegetarian spin swap in grilled halloumi or barbecue marinated tempeh and skip the chicken
Pin It This vibrant salad brings bold taste and a joyful pop of color to any table. Perfect for sharing or enjoying as a standout meal any night of the week.
Recipe FAQs
- → What type of cherries work best?
Fresh, pitted sweet cherries add natural sweetness, but dried cherries or tart varieties also blend well with BBQ notes.
- → Can this salad be served warm?
Yes, it's delicious both warm and chilled. For a warm option, use freshly grilled chicken and recently cooked quinoa.
- → Are there vegetarian alternatives for the chicken?
Swap chicken for grilled tofu, seasoned chickpeas, or jackfruit for a plant-based, protein-rich alternative.
- → What dressing pairs well with this salad?
A tangy balsamic vinaigrette or light citrus dressing balances the smoky BBQ and sweet cherry flavors.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to three days. Add fresh greens before serving.