Speedy Mediterranean Quinoa Salad with Chicken
This Speedy Mediterranean Quinoa Salad with Chicken is a light, flavorful, and satisfying meal. It's quick to prepare and packed with healthy ingredients, making it an ideal choice for a nutritious lunch or dinner.
Equipment
- large bowl
- small bowl
- whisk
- airtight containers
Ingredients
Salad
- 1 cup cooked quinoa
- 6 oz cooked chicken breast shredded or diced
- 1/2 cup cherry tomatoes halved
- 1/4 cup cucumber diced
- 1/4 cup red onion thinly sliced
- 1/4 cup Kalamata olives halved
- 2 tablespoons crumbled feta cheese
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
For Serving (Optional)
- 2 cups mixed greens
Instructions
Preparation
- In a large bowl, combine the cooked quinoa, shredded chicken, halved cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives.
Dressing
- In a small separate bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
Combine and Serve
- Pour the dressing over the quinoa and chicken mixture and toss gently to ensure all ingredients are well coated.
- Stir in the crumbled feta cheese.
- Portion the salad into individual airtight containers; if serving with mixed greens, pack them separately to prevent sogginess.
- Refrigerate for up to 3-4 days and enjoy chilled.
Notes
For best results, allow the salad to chill for at least 30 minutes before serving to let the flavors meld. You can customize this salad by adding other vegetables like bell peppers or chickpeas. Store greens separately if meal prepping to avoid wilting.