Prepare the Grilled Chicken:

Cup of Yum
1. Preheat the grill to medium-high heat.
2. In a small bowl, combine the olive oil, dried oregano, garlic powder, paprika, salt, and pepper.
3. Rub the chicken breasts with the seasoning mixture.
4. Grill the chicken for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
5. Remove from the grill and let the chicken rest for a few minutes before slicing.

Cook the Quinoa:

1. In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender.
2. Fluff the quinoa with a fork and let it cool.

Assemble the Salad:

1. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
2. Toss to mix all the ingredients together.

Make the Dressing:

1. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
2. Pour the dressing over the salad and toss to coat.

Serve:

1. Arrange the salad on a serving platter or individual plates.
2. Top with sliced grilled chicken.
3. Garnish with additional fresh herbs and crumbled feta cheese if desired.