Chicken Quinoa Greek Salad
A delicious and filling salad. The perfect meal for a hot summer day.
Servings 4
Ingredients
- 2 ea Chicken Breasts
- 1 cup Quinoa
- 2 heads Romaine Hearts or one full head of romaine
- 1 cup Quartered Cherry and Grape Tomates
- 1 cup Diced Cucumber
- ¼ large Red onion, thinly sliced
- 1 ea Green pepper thinly sliced
- ½ cup Crumbled Feta Cheese
- ½ cup Good Quality Olive Oil half for dressing half for the chicken
- 2 tablespoon Dried oregano half for dressing half for the chicken
- 1 tablespoon Red Wine vinegar
- 2 cloves Minced Garlic
- 1 lemon Juiced
- ¼ cup Chopped Parsley
- 1 teaspoon Dried Dill
- Salt & Pepper
- 2 tablespoon Plain Greek Yogurt
Instructions
Quinoa
- Combine the quinoa with two cups of water and a pinch of salt in a medium pot and bring to a boil over high heat.
- Once the pot begins to boil, cover it with a tight fitting lid and reduce the heat to low.
- Let the quinoa simmer for 15 minutes.
- Remove from the heat and let rest, covered for an additional 5 minutes.
- Fluff with a fork and serve.
Chicken
- Cut the two chicken breasts in half horizontally.
- Lay flat on the cutting board and drizzle with olive oil, salt, pepper, and dried oregano on both sides.
- Heat a large skillet on medium heat.
- Sear the chicken on one side. Flip the chicken and cover. Reduce the heat slightly and cooked covered, flipping once or twice until the chicken is cooked through.
- Let the chicken rest, then slice and serve.
Salad
- Cut, wash, and spin dry the lettuce.
- Combine all the vegetables in a large mixing bowl, except the lettuce.
- Add the olive oil, red wine vinegar, lemon juice, oregano, dill, garlic, parsley, and salt and pepper into the bowl. Taste and adjust seasoning as needed.
- Mix the warm quinoa into the vegetables along with ¼ cup of crumbled feta cheese. Mix well.
- Add the lettuce and mix.
- Serve the salad in a large bowl, top with sliced chicken, the remaining feta, and a spoon full of yogurt.