If you’re searching for a vibrant, nutritious, and satisfying dish that takes just a short amount of time to prepare, look no further than this Mediterranean Chicken Quinoa Salad. This recipe is a celebration of fresh ingredients, featuring protein-rich quinoa, tender chicken, and an array of colorful vegetables, all tossed together in a zesty dressing. It’s perfect for meal prepping, a light lunch, or even a hearty dinner. Let’s dive into how to create this Mediterranean masterpiece!
Why You’ll Love This Recipe
This Mediterranean Chicken Quinoa Salad is a delightful mix of flavors and textures. The quinoa provides a nutty base, while the grilled chicken adds protein. The combination of fresh vegetables like red onion and bell pepper not only enhances the taste but also adds a beautiful pop of color. And let’s not forget the briny kalamata olives and creamy feta cheese that elevate the dish to a whole new level. The light lemon and balsamic dressing brings it all together, making it a refreshing option that’s perfect for any occasion.
Ingredient List
- 1 cup uncooked quinoa
- 2 cups low-sodium chicken broth
- 2 garlic cloves, smashed
- 22 oz diced chicken breast (use Tyson Grilled & Ready for convenience)
- 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
Essential Tools for Success
- Medium saucepan: For cooking the quinoa in chicken broth.
- Skillet: For sautéing the garlic and heating the chicken.
- Mixing bowl: To combine all the ingredients effortlessly.
- Whisk: For mixing the dressing together smoothly.
- Measuring cups and spoons: To ensure you get the right proportions.
Mediterranean Chicken Quinoa Salad — Do This Next
Step 1: Cook the Quinoa
Rinse 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 smashed garlic cloves. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork.
Step 2: Prepare the Chicken
In a skillet, heat a little olive oil over medium heat. Add the diced chicken breast and sauté until heated through, about 5-7 minutes. If using pre-cooked grilled chicken, simply warm it in the skillet.
Step 3: Chop the Veggies
While the quinoa and chicken are cooking, chop the red onion, red bell pepper, kalamata olives, parsley, and chives. Set these aside in a large mixing bowl.
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.
Step 5: Combine Everything
Once the quinoa has cooled slightly, add it to the bowl with the chopped vegetables and chicken. Pour the dressing over the top and gently toss everything together. Finally, fold in the crumbled feta cheese and give it one last gentle stir.
Step 6: Serve & Enjoy!
Your Mediterranean Chicken Quinoa Salad is now ready to be served! It can be enjoyed immediately or stored in the fridge for later. This salad is even better the next day as the flavors meld together beautifully.
Holiday & Seasonal Touches
- Add pomegranate seeds for a festive touch during the holiday season.
- Incorporate seasonal vegetables like cucumbers in the summer months.
- Serve with grilled shrimp or fish for a seafood twist.
- Top with fresh mint for a refreshing flavor during warm weather.
Chef’s Rationale
This Mediterranean Chicken Quinoa Salad is not only visually appealing but also packed with nutrients. Quinoa is a complete protein, making it an excellent base for a salad. The variety of vegetables adds fiber, vitamins, and antioxidants, while the chicken gives you that satisfying protein punch. The dressing, made from fresh lemon juice and balsamic vinegar, is light and zesty, enhancing the flavors without overpowering them.
Make-Ahead & Storage
This Mediterranean Chicken Quinoa Salad is perfect for meal prep! Prepare it ahead of time and store it in an airtight container in the refrigerator for up to 4 days. The flavors will deepen and improve over time. If you’re planning to serve it later, consider keeping the dressing separate until you’re ready to eat to maintain the freshness of the ingredients.
Questions People Ask
Can I use other proteins instead of chicken?
Absolutely! This salad is versatile. You can substitute grilled shrimp, chickpeas, or even tofu for a vegetarian option.
Can I make this salad vegan?
Yes! Simply omit the chicken and feta cheese, and replace the chicken broth with vegetable broth. This will still maintain the delicious flavors of the salad.
How can I make this salad gluten-free?
Quinoa is naturally gluten-free, so as long as you ensure that all other ingredients are gluten-free, such as checking the chicken broth and olives, you’re good to go!
What can I serve with this salad?
This Mediterranean Chicken Quinoa Salad pairs wonderfully with grilled vegetables, garlic bread, or even Quinoa Salad With Spinach Grapefruit Avocado for a well-rounded meal.
Next Steps
Now that you have all the knowledge to create this stunning Mediterranean Chicken Quinoa Salad, it’s time to gather your ingredients and get cooking! Whether you’re making it for a family gathering or just for yourself during the week, it’s sure to become a favorite. Enjoy every colorful bite of this delicious and nutritious dish!
Mediterranean Chicken Quinoa Salad
Ingredients
Equipment
Method
- Rinse 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 smashed garlic cloves. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork.
- In a skillet, heat a little olive oil over medium heat. Add the diced chicken breast and sauté until heated through, about 5-7 minutes. If using pre-cooked grilled chicken, simply warm it in the skillet.
- While the quinoa and chicken are cooking, chop the red onion, red bell pepper, kalamata olives, parsley, and chives. Set these aside in a large mixing bowl.
- In a small bowl, whisk together the fresh lemon juice, balsamic vinegar, and olive oil. Season with salt and pepper to taste.
- Once the quinoa has cooled slightly, add it to the bowl with the chopped vegetables and chicken. Pour the dressing over the top and gently toss everything together. Finally, fold in the crumbled feta cheese and give it one last gentle stir.
- Your Mediterranean Chicken Quinoa Salad is now ready to be served! It can be enjoyed immediately or stored in the fridge for later.
Notes
- Prepare ahead and store in an airtight container in the fridge for up to 4 days.
- Add pomegranate seeds for a festive touch during holidays.
- Keep the dressing separate until ready to maintain freshness.
