Mediterranean Chicken Quinoa Salad
Mediterranean Chicken Quinoa Salad is the perfect blend of wholesome ingredients, vibrant flavors, and easy preparation. This salad is not just a meal; it’s a celebration of the Mediterranean diet, known for its health benefits and delicious taste. With protein-packed chicken, nutrient-rich quinoa, and a variety of colorful vegetables, this salad will quickly become a staple in your kitchen. Whether you’re looking for a filling lunch or a light dinner, this recipe has you covered with simple steps and fresh ingredients that will keep you coming back for more.
Why You’ll Keep Making It
This Mediterranean Chicken Quinoa Salad is not only delicious but also incredibly versatile. It’s a great option for meal prep, as it stores well in the refrigerator and the flavors only get better over time. The use of quinoa adds a nutty flavor and a protein boost, while the chicken makes it hearty enough to satisfy your hunger. Plus, the fresh vegetables and tangy dressing bring a burst of flavor that’s refreshing and satisfying. Every bite feels like a taste of summer, no matter the season!
Gather These Ingredients
To make this Mediterranean Chicken Quinoa Salad, you’ll need the following ingredients:
- 1 cup uncooked quinoa
- 2 cups low-sodium chicken broth
- 2 garlic cloves, smashed
- 22 oz diced chicken breast (Tyson Grilled & Ready)
- 3/4 cup red onion, diced
- 3/4 cup red bell pepper, diced
- 1/2 cup kalamata olives, chopped
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1/2 cup crumbled feta cheese
- 2/3 cup fresh lemon juice
- 1 tbsp balsamic vinegar
- 1/4 cup olive oil
What’s in the Gear List
Before you start cooking, gather these kitchen essentials:
- Medium saucepan – For cooking quinoa.
- Large mixing bowl – To combine all the ingredients.
- Cutting board and knife – For chopping veggies and herbs.
- Whisk – To mix the dressing ingredients.
- Measuring cups and spoons – For precise measurements.
Mediterranean Chicken Quinoa Salad Made Stepwise
Step 1: Cook the Quinoa
Start by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa, 2 cups of low-sodium chicken broth, and 2 smashed garlic cloves. Bring it to a boil over medium heat, then reduce to low and cover. Let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
Step 2: Prepare the Chicken
While the quinoa is cooking, heat a skillet over medium heat. Add the Tyson Grilled & Ready diced chicken breast to the skillet, warming it through for about 5-7 minutes. This pre-cooked chicken is not only convenient but also adds great flavor to your salad.
Step 3: Chop the Veggies
While the chicken heats, chop your red onion, red bell pepper, kalamata olives, parsley, and chives. Aim for uniform sizes to ensure even distribution in the salad.
Step 4: Make the Dressing
In a small bowl, whisk together the fresh lemon juice, balsamic vinegar, and olive oil. Season with salt and pepper to taste. This dressing is what brings the Mediterranean flavors to life, so don’t be shy with the lemon!
Step 5: Combine Everything
In a large mixing bowl, combine the cooked quinoa, warmed chicken, diced vegetables, chopped herbs, and crumbled feta cheese. Drizzle the dressing over the top and toss gently to combine everything evenly.
Step 6: Serve and Enjoy
Serve your Mediterranean Chicken Quinoa Salad chilled or at room temperature. It’s perfect on its own or as a side dish. Garnish with extra parsley or feta if desired.
Seasonal Adaptations
This salad is incredibly adaptable based on the season. Here are some ideas:
- Spring: Add fresh peas or asparagus for a seasonal touch.
- Summer: Incorporate diced cucumbers or cherry tomatoes for freshness.
- Fall: Include roasted butternut squash or cranberries for a sweet twist.
- Winter: Toss in some roasted root vegetables for added warmth.
Don’t Do This
When making Mediterranean Chicken Quinoa Salad, avoid the following common pitfalls:
- Don’t skip rinsing the quinoa, as it can be bitter.
- Avoid overcooking the quinoa; it should be fluffy, not mushy.
- Don’t use too much dressing initially; you can always add more later.
- Don’t forget to taste and adjust seasoning; every ingredient varies in flavor.
Save It for Later
This Mediterranean Chicken Quinoa Salad stores wonderfully. Here’s how to keep it fresh:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. If you notice the salad getting too dry, drizzle a little extra olive oil or lemon juice before serving.
Questions People Ask
Can I use other proteins instead of chicken?
Absolutely! Feel free to substitute grilled shrimp, chickpeas, or even tofu for a vegetarian option. Just ensure any alternative you choose complements the salad’s flavors.
Is this salad gluten-free?
Yes, this Mediterranean Chicken Quinoa Salad is gluten-free since quinoa is a naturally gluten-free grain. Always check your other ingredients to ensure they are also gluten-free.
How can I make this salad vegan?
To make it vegan, simply omit the chicken and feta cheese. You can add more veggies or even some avocado for creaminess.
What can I serve with this salad?
This salad pairs beautifully with grilled meats, fish, or even as a part of a mezze platter with hummus and pita bread. It’s versatile enough to be the centerpiece of your meal!
More from the Kitchen
If you enjoyed this Mediterranean Chicken Quinoa Salad, you might like these other recipes:
Time to Try It
Now that you have all the details, it’s time to roll up your sleeves and whip up this delicious Mediterranean Chicken Quinoa Salad. Your taste buds will thank you, and it’s a meal that your whole family will love. Enjoy the fresh ingredients, vibrant flavors, and the joy of preparing something wholesome and delightful. Happy cooking!
Mediterranean Chicken Quinoa Salad
Ingredients
Equipment
Method
- Start by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa, 2 cups of low-sodium chicken broth, and 2 smashed garlic cloves. Bring it to a boil over medium heat, then reduce to low and cover. Let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
- While the quinoa is cooking, heat a skillet over medium heat. Add the Tyson Grilled & Ready diced chicken breast to the skillet, warming it through for about 5-7 minutes.
- While the chicken heats, chop your red onion, red bell pepper, kalamata olives, parsley, and chives.
- In a small bowl, whisk together the fresh lemon juice, balsamic vinegar, and olive oil. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked quinoa, warmed chicken, diced vegetables, chopped herbs, and crumbled feta cheese. Drizzle the dressing over the top and toss gently to combine everything evenly.
- Serve your Mediterranean Chicken Quinoa Salad chilled or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the salad gets too dry, drizzle a little extra olive oil or lemon juice before serving.
- Feel free to substitute other proteins like shrimp or chickpeas.
