Greek Quinoa Chicken Salad
people
This Greek Quinoa Chicken Salad is a delicious and easy recipe that's perfect for a summer lunch or dinner. With rotisserie chicken, quinoa, feta cheese, bell peppers, cucumber and a lemon vinaigrette, this dish comes together in no time and is just as good cold as it is served warm.
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Equipment
- liquid measuring cup
- medium saucepan with cover
- large bowl
Ingredients
- 2 cups water
- 1 cup quinoa
- 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
- ½ cup chopped red onion
- 6 ounces crumbled feta cheese
- ⅓ cup chopped fresh parsley
Dressing
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 2 ½ tablespoons apple cider vinegar
- ½ teaspoon oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
Instructions
Dressing
- In a liquid measuring cup, combine the olive oil, lemon juice, apple cider vinegar, oregano, salt, and pepper. Mix with a whisk.
- In a medium saucepan, boil the water.
Rinse the cup of quinoa in a fine mesh sieve under cold water until the water runs clear. Drain well. - Add to boiling water. Reduce heat to simmer and cover. Cook until the germs have spiraled out of each grain, about 15 minutes.
- In a large bowl, combine the chicken, chopped peppers, cucumber, onion, feta, and parsley. Mix well.
- Add the cooked quinoa to the bowl and toss gently.
- Mix dressing well again and pour over salad.
Toss well to coat.
Nutrition
Serving: 1person | Calories: 538kcal | Carbohydrates: 36g | Protein: 31g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 90mg | Sodium: 698mg | Potassium: 665mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1706IU | Vitamin C: 76mg | Calcium: 269mg | Iron: 4mg
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