Chicken Quinoa Salad (RECIPE)

Chicken Quinoa Salad (RECIPE)

Ingredients

Salad

• 1 tablespoon olive oil
• ½ teaspoon minced garlic
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried rosemary
• 1 lb boneless skinless chicken breast, cut into bite-sized chunks
• 3 cups cooked quinoa, cooled to room temperature (I used a mixture of white and red)
• 1 tablespoon sliced fresh basil
• 2 oz crumbled Feta cheese
• 1 cup fresh spinach leaves
• 1/3 cup chopped tomatoes, I used cherry tomatoes
• 1/3 cup chopped cucumber
• 8 kalamata olives, chopped

Dressing

• 1 tablespoon olive oil
• 5 teaspoons white wine vinegar
• 1 tablespoon fresh lemon juice
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• 2 oz crumbled Feta cheese
• ¼ teaspoon black pepper
• ¼ teaspoon yellow mustard

Instructions

• 1. In a large skillet, bring a tablespoon of oil over medium-high heat. Add the garlic, basil, oregano and rosemary and stir into the oil. Cook for a minute until fragrant. Add the chicken to the pan and stir to coat in the oil and herbs. Cook, stirring occasionally, for 4-6 minutes or until the chicken is cooked through. Remove from heat and set aside to cool.

• 2. In a small bowl, combine all of the dressing ingredients and stir together until combined.

• 3. In a large serving bowl, combine the quinoa, chicken, basil, Feta cheese, spinach, tomatoes, cucumber and olives and stir until mixed. Pour the dressing from step two over the quinoa mixture and stir until the salad is evenly coated with the dressing. Serve at room temperature or chilled.

Enjoy!!

Servings : 6
Ready in : 10 Minutes
Course : Dinner, Lunch, Main Dish
Calories: 285kcal

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