Ingredients
Equipment
Method
Directions:
- 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.