Greek Quinoa Chicken Salad
Super healthy and super delicious!
Calories:
Ingredients
- 2 cups cooked quinoa*
- ½ cup finely chopped fresh parsley
- 3 tablespoons finely chopped fresh chives or other fresh herbs you could subsitutute basil, oregano or thyme for the chives
- 2 cups cooked shredded chicken i like to use rotisserie chicken
- ½ medium-size English seedless cucumber
- 4 medium Roma or plum tomatoes cut in ¼-1/2 inch dice
- 2 medium avocado cut in ¼-1/2 inch dice
- 1 cup Feta cheese
- 1 cup micro greens or baby arugula
- For the dressing
- 6 tablespoons canola oil
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Combine cooked quinoa with chopped parsley and chives
- Layer ingredients in jars as desired. I like to plan the layering in advance, so that the layers will compliment each other in color and texture. Alternatively, arrange ingredients on a plate. Top with micro greens (or tiny baby arugula,)
- For the dressing, combine all ingredients in a medium-size glass jar. Shake well to combine. Shake again, just before serving.
- Drizzle the salad lightly with the dressing just before serving. Pass extra dressing at the table.
Notes
* It makes a huge difference how quinoa is cooked. It can either be wet and soggy or fluffy with delicious individual grains. For a easy tutorial on How to Make Perfect Quinoa check out this post.