Description
This Mediterranean-inspired salad combines juicy grilled chicken, fluffy quinoa, crisp vegetables, and tangy feta with a zesty lemon-oregano vinaigrette. It’s protein-packed, colorful, and bursting with flavor!
Ingredients
For the Salad:
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1 cup quinoa (uncooked)
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2 cups water or broth
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2 cooked chicken breasts (grilled or pan-seared), sliced
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1/2 red onion, thinly sliced
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1/4 cup kalamata olives, pitted and halved
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1/3 cup feta cheese, crumbled
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2 tbsp fresh parsley or dill, chopped (optional)
For the Lemon-Oregano Dressing:
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1/4 cup olive oil
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2 tbsp red wine vinegar
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Juice of 1 lemon
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1 garlic clove, minced
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1 tsp dried oregano
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Salt and pepper to taste
Instructions
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Cook the Quinoa: Rinse quinoa under cold water. In a saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce to simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff and let cool.
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Prepare the Dressing: In a small bowl or jar, whisk together all dressing ingredients until well combined.
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Assemble the Salad: In a large bowl, combine the cooled quinoa, chicken, tomatoes, cucumber, red onion, olives, and feta.
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Dress & Toss: Pour dressing over the salad and toss to coat evenly. Top with fresh herbs if desired.
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Serve: Enjoy immediately or chill in the fridge for an hour for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 400
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 4g