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Greek Quinoa Chicken Salad Recipe

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4.2 from 3 reviews

A vibrant and nutritious Greek Quinoa Chicken Salad that combines fluffy quinoa, tender chicken, fresh vegetables, and tangy feta cheese, all tossed in a zesty lemon and oregano dressing. Perfect for a healthy lunch or light dinner, this salad is packed with Mediterranean flavors and protein.

Ingredients

Quinoa

  • 2 cups water
  • 1 cup quinoa

Salad

  • 2 cups cooked chicken, shredded or diced
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 cup chopped cucumber
  • 1/2 cup chopped red onion
  • 6 ounces crumbled feta cheese
  • 1/3 cup chopped fresh parsley

Dressing

  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 1/2 tablespoons apple cider vinegar
  • 1/2 teaspoon oregano
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper

Instructions

  1. Prepare Dressing: In a liquid measuring cup, whisk together olive oil, fresh lemon juice, apple cider vinegar, oregano, kosher salt, and pepper until well combined. Set aside.
  2. Cook Quinoa: Rinse 1 cup quinoa under cold water using a fine mesh sieve until the water runs clear, then drain well. Bring 2 cups water to a boil in a medium saucepan. Add the rinsed quinoa to boiling water, reduce heat to a simmer, cover, and cook for about 15 minutes or until the quinoa has expanded and the germ has spiraled out of each grain.
  3. Combine Salad Ingredients: In a large bowl, combine the cooked chicken, chopped green and red bell peppers, chopped cucumber, chopped red onion, crumbled feta cheese, and chopped fresh parsley. Mix well to distribute ingredients evenly.
  4. Add Quinoa: Once quinoa is cooked and slightly cooled, add it to the bowl with the other salad ingredients. Gently toss the mixture to combine without mashing the quinoa.
  5. Toss with Dressing: Stir the dressing again to re-emulsify and pour it over the salad. Toss thoroughly to coat all ingredients evenly with the dressing.
  6. Serve: Serve the salad immediately or chill in the refrigerator for 15-30 minutes to allow flavors to meld. Enjoy!

Notes

  • Rinsing quinoa removes its natural bitter coating known as saponin.
  • Use cooked chicken from leftovers or rotisserie chicken for convenience.
  • Chilling the salad before serving enhances the flavor blending.
  • Can be served over greens or with pita bread for a fuller meal.
  • Adjust salt and lemon juice to taste for your preferred tanginess.

Find it online: https://yumntasty.com/greek-quinoa-chicken-salad-recipe/