A healthy and delicious combination of chicken, quinoa and Greek flavours.
Course: Main Course
Keyword: Chicken and quinoa salad, Mia Kouppa, Mia Kouppa chicken, Mia Kouppa recipes, Quinoa salad
Author: Mia Kouppa
Outdoor grill or barbecue (optional)
4chicken breastsboneless and skinless
For the chicken marinade
1/3cuplemon juice, freshly squeezed
grated zest of 1 lemon
1tspgranulated garlic powder
For the salad
12cupschopped romaine lettuce
4tbspchopped red onion
2 cupscherry tomatoeshalved
1 cupKalamata olives, pitted
For the dressing
1/4cupred wine vinegar
1/4tspground black pepper
In a large bowl whisk together all of the ingredients for the chicken marinade until well combined. Add in the chicken breast, turn to coat, and keep in the refrigerator for at least 1 hour and up to 1 day.
When you are ready to cook your chicken, remove it from the refrigerator and allow to sit at room temperature for no more than 30 minutes.
Meanwhile, in a small pot, combine your quinoa with 2 cups water. Bring to a boil and then reduce heat to medium low and cook, covered, for approximately 20 minutes until the quinoa has absorbed all the water and is cooked through.
Preheat your outdoor grill or barbecue or your oven to 350 degrees Fahrenheit.
Drain the excess marinade off of your chicken and place it on a lightly greased outdoor grill or oven grill or roasting pan.
Cook until cooked completely through and no pink is remaining. This will take approximately 7 - 10 minutes per side depending upon the thickness of your chicken breasts. The internal temperature of your chicken should register at 160 degrees Fahrenheit.
Once cooked, set aside to rest while you assemble the rest of your salad.
Prepare your dressing by combining all ingredients in a mason jar and shaking vigorously. Alternatively, whisk the ingredients together in a bowl.
Toss the lettuce, quinoa, parsley, red onion, tomatoes, olives, cucumber and feta with the dressing, keeping 2 - 3 tablespoons of the dressing to the side.
To serve, slice each chicken breast into strips, or cut into cubes. Divide the salad among four serving plates and top each serving of salad with a chicken breast. Drizzle the chicken breast with a little of the salad dressing and enjoy!
There is a lot of inactive time with this recipe; while your chicken in marinading you can make your salad dressing, prepare your veggies and cook your quinoa. This will make the final preparation and assembly much more efficient. We like to use the entire quantity of salad dressing for the four servings. If you prefer to use less dressing, that is also fine.
Greek chicken and quinoa salad https://miakouppa.com/2020/07/27/greek-chicken-and-quinoa-salad/ July 27, 2020