Greek Chicken Quinoa Salad

Yield: 4

Author: MA Satterfield

Print

With ImageWithout Image

Greek Chicken Quinoa Salad

Prep time: 20 MinCook time: 25 MinInactive time: 1 HourTotal time: 1 H & 45 M

Ingredients

Greek Chicken

• 1 lb boneless skinless chicken thighs
• 1 cup plain Greek yogurt
• Zest of 1 lemon and juice of 1/2 a lemon
• 4 garlic cloves, minced
• 1 tbsp greek seasoning, such as cavendars
• 1 tsp smoked paprika
• salt and pepper, to taste

Quinoa Salad

• 1 cup of quinoa, measured uncooked
• 1 large cucumber, diced
• 1 cup cherry tomatoes, sliced
• 1/3 cup crumbled feta cheese
• 1/4 cup fresh parsley, roughly chopped
• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. Prep the chicken. In a large bowl, combine the yogurt, lemon juice, lemon zest, garlic, greek seasoning, paprika, salt, and pepper. Stir well to combine.
2. Add the chicken to the yogurt mixture and coat on each side well. Let the chicken sit in the yogurt marinade and cover. Place in the fridge for a minimum of one hour or overnight.
3. Once ready to cook, remove from the fridge and uncover. Cook the chicken in a skillet on the stove or grill. Cook until charred, cooked through, and the internal temp is 165 degrees. Let the chicken rest for 5 or so minutes before slicing.
4. Prepare the quinoa according to package instructions and set aside to cool.
5. Make the greek dressing. In a jar or bowl, combine 3/4 cup olive oil, 1/3 cup red wine vinegar, salt, pepper, 2 minced garlic cloves, and 1 tsp oregano. Stir, blend, or shake to combine. NOTE: store the leftover dressing at room temperature and shake or stir before every use.
6. Assemble the salad. In a large bowl, add cooked quinoa, diced cucumber, tomatoes, feta, diced chicken, and parsley. Season with salt and pepper and drizzle with Greek dressing. Toss well to combine.
7. Serve immediately or cover and refrigerate until ready to enjoy.