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Mediterranean Chicken and Quinoa Salad Recipe
This light yet satisfying salad gathers together some of the most familiar flavors of the Mediterranean region. The quinoa and chicken provide plenty of protein power while the supporting fresh ingredients add a robust backdrop without adding loads of unwanted fat and calories. Enjoy it as a side or even the main course of a light lunch.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1-1/2 cups grilled or roasted chicken breast
- 1/2 cup Kalamata olives
- 1 cup asparagus (10-12 medium stalks), cut into 1” pieces
- 1/3 cup red onion, diced
- 1/4 cup fresh parsley, finely chopped
- 1-1/2 tablespoons fresh oregano, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
Prep Chicken
Prepare the chicken breasts by lightly coating in olive oil and covering with salt and black pepper. Roast or grill until fully cooked and lightly browned. Allow to cool completely and cut into 1/2” chunks.
Prep Quinoa
Prepare quinoa by bringing water to a boil in a medium saucepan over high heat. Add quinoa and 1/2 teaspoon salt. Reduce heat to medium and cook, covered, for 12 minutes. Remove lid and fluff with a fork. Remove from heat, replace lid and let it rest for 15 minutes or until quinoa is light and fluffy and all of the water has been absorbed. Cool slightly, then place in refrigerator to cool completely.
Cook Asparagus
Bring about 1-1/2 inches of water to a boil in a medium saucepan over high heat. Snap ends off asparagus. Add asparagus stalks to the water, cover, and remove from the heat. Let it steam for 4-5 minutes. Immediately place steamed asparagus in an ice bath to halt cooking. When chilled, remove asparagus and cut into 1” pieces.
Combine Ingredients
Add chicken, olives, asparagus, onion, parsley, oregano and garlic powder to a medium bowl. Toss gently. Add quinoa, feta and olive oil. Toss gently. Serve with fresh pita, if desired.
