Greek Quinoa Salad with Chicken

I am really excited to share with you this recipe for Greek Quinoa Salad with Chicken.

This Mediterranean salad is delicious and easy to make, the quinoa and chicken can easily be made ahead to pack for lunch throughout the week. And putting the salad together is effortless and super quick. Only about 15 minutes to cook everything and 5 minutes prep work. I love easy meals like this one especially during the week when I don’t have much time to cook after work.

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Kale and quinoa are super foods and are loaded with good for you nutrients. So fresh and healthy!

If you leave out the chicken, this also makes a great side dish for fish, perfect for BBQs and backyard parties! You can totally adapt this to your taste, leave out what you don’t like, add more of what you do like. A great and easy salad for this Spring or Summer! Hope you enjoy this Greek Quinoa Salad with Chicken!

How To Make Greek Quinoa Salad with Chicken

What you need:

1 cup quinoa

1.2 lbs organic chicken breasts (about 4 pieces)

8 cups chopped kale, washed

1/4 cup olive oil

2 tsp salt

1 long Italian cucumber, peeled and chopped

1/4 cup sun-dried tomatoes

2 Tbsp white wine vinegar

1 tsp ground black pepper

sliced almonds

crumbled feta cheese, optional

Instructions:

Cook quinoa according to package instructions.

While quinoa is cooking, heat oil in a skillet and cook chicken breasts for about couple of minutes on each side. Slice each chicken breast.

Mix kale, olive oil, and salt in a large bowl. Massage kale with your hands for a couple of minutes, until kale leaves are tender. (The kale will turn a brighter green color.)

Add cooked quinoa, chopped cucumber, sun-dried tomatoes, white wine vinegar to the salad and season with freshly ground black pepper and salt, if necessary.

Toss salad ingredients and serve on plates. Top with sliced chicken breasts, sliced almonds, and optional crumbled feta cheese.

How To make Greek Quinoa Salad with Chicken

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Greek Quinoa Salad with Chicken

Greek Quinoa Salad with Chicken – This Mediterranean salad is delicious and easy to make, it can easily be made ahead to pack for lunch throughout the week.

Cook ModePrevent your screen from going dark

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 622kcal

AUTHOR Neli Howard | Delicious Meets Healthy

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INGREDIENTS

• ▢ 1 cup quinoa
• ▢ 1.2 lbs organic chicken breasts, about 4 pieces
• ▢ 8 cups chopped kale, washed
• ▢ ¼ cup extra virgin olive oil
• ▢ 2 teaspoon salt
• ▢ 1 long English cucumber, peeled and chopped
• ▢ ¼ cup sun-dried tomatoes
• ▢ 2 Tablespoon white wine vinegar
• ▢ 1 teaspoon ground black pepper
• ▢ sliced almonds
• ▢ crumbled feta cheese, optional

INSTRUCTIONS

• Cook quinoa according to package instructions.
• While quinoa is cooking, heat oil in a skillet and cook chicken breasts for about couple of minutes on each side. Slice each chicken breast.
• Mix kale, olive oil, and salt in a large bowl. Massage kale with your hands for a couple of minutes, until kale leaves are tender. (The kale will turn a brighter green color.)
• Add cooked quinoa, chopped cucumber, sun-dried tomatoes, white wine vinegar to the salad and season with freshly ground black pepper and salt, if necessary.
• Toss salad ingredients and serve on plates. Top with sliced chicken breasts, sliced almonds, and optional crumbled feta cheese.

NUTRITION

Serving: 427g | Calories: 622kcal | Carbohydrates: 45.5g | Protein: 50.7g | Fat: 26.9g | Saturated Fat: 5g | Polyunsaturated Fat: 21.9g | Cholesterol: 121mg | Sodium: 1343mg | Fiber: 6g | Sugar: 1.7g

Course Salad

Cuisine Mediterranean

Keyword Egg-Free, Gluten Free, Healthy, Low Carb, Low Fat, Paleo, Spring, Summer