Greek Chicken Quinoa Salad
Bright and filling Greek chicken quinoa salad with grilled chicken, cucumber, red pepper, broccoli, and feta tossed in a lemon herb vinaigrette. A high-protein make-ahead lunch that keeps well in the fridge for several days.
Ingredients
Dressing
- ½ cup + 2 tbsp olive oil
- ½ cup lemon juice
- 5 tbsp vinegar
- 2 tbsp red wine vinegar
- 2 tsp sugar
- 3 cloves garlic minced
- 1 ½ tsp salt
- ½ tsp dried basil
- ½ tsp dried thyme
Salad
- 1 ½ cups dried quinoa
- 2 chicken breasts grilled and diced
- 1 red pepper diced
- 1 cucumber diced
- 2 cups chopped broccoli
- 1 cup chopped cherry tomatoes
- 1 small red onion chopped
- 1 cup crumbled feta cheese
- 1 handful fresh oregano chopped (or 2 tbsp dried)
Instructions
- Cook the quinoa according to the package directions.
- Stir together the dressing in a mason jar or small bowl. Set aside.
- Put the remaining ingredients in a large bowl.
- Once the quinoa has cooked, add to the bowl and top with the dressing.
- Stir well to combine.
- Cool in fridge at least 30 minutes before serving.
Nutrition
Calories: 518kcal | Carbohydrates: 39g | Protein: 28g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 967mg | Potassium: 857mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1113IU | Vitamin C: 70mg | Calcium: 191mg | Iron: 3mg
Servings: 6
Calories: 518kcal
