Ingredients:

  • 1 lb boneless skinless chicken breast, cubed
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or low-sodium chicken broth
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 large English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt

Instructions:

  1. Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes until water is absorbed. Remove from heat and let sit uncovered for 5 minutes before fluffing with a fork.
  2. Sear the cubed chicken breast in a skillet over medium-high heat with 1 tablespoon of olive oil until golden brown and cooked through, approximately 6-8 minutes.
  3. Allow both the cooked quinoa and the grilled chicken to cool completely to room temperature to prevent wilting the vegetables.
  4. In a large mixing bowl, combine the cooled quinoa, cooled chicken, diced cucumber, halved cherry tomatoes, diced red onion, sliced Kalamata olives, and chopped parsley.
  5. In a small bowl or mason jar, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, and salt until emulsified.
  6. Pour the dressing over the salad and toss gently to coat all ingredients evenly.