Greek Quinoa Chicken Salad
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Prep Time
9 hrs 11 mins
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Cook Time
9 hrs 11 mins
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Course
Salad
Greek Quinoa Chicken Salad
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Super healthy and super delicious!
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Ingredients
- 2 cups quinoa cooked
- ½ cup parsley finely chopped, fresh
- 3 tablespoons chives you could subsitutute basil, oregano or thyme for the chives, finely chopped, or other fresh herbs
- 2 cups chicken i like to use rotisserie chicken, cooked shredded
- ½ medium-size English seedless cucumber
- 4 Roma tomato cut in ¼-1/2 inch dice, or plum tomatoes, medium
- 2 avocado cut in ¼-1/2 inch dice, medium
- 1 cup feta cheese
- 1 cup microgreens or baby arugula
- For the Dressing
- 6 tablespoons canola oil
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon garlic powder
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Combine cooked quinoa with chopped parsley and chives
- Layer ingredients in jars as desired. I like to plan the layering in advance, so that the layers will compliment each other in color and texture. Alternatively, arrange ingredients on a plate. Top with micro greens (or tiny baby arugula,)
- For the dressing, combine all ingredients in a medium-size glass jar. Shake well to combine. Shake again, just before serving.
- Drizzle the salad lightly with the dressing just before serving. Pass extra dressing at the table.
Notes
- * It makes a huge difference how quinoa is cooked. It can either be wet and soggy or fluffy with delicious individual grains. For a easy tutorial on How to Make Perfect Quinoa check out this post.
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