
Chicken Quinoa Greek Salad
This vibrant Chicken Quinoa Greek Salad layers tender grilled chicken, fluffy quinoa, and crisp cucumbers with briny olives, juicy tomatoes, and creamy feta, all tossed in a bright lemon-oregano dressing. The quinoa adds a subtle nuttiness and satisfying bite, while the chicken stays moist and flavorful, thanks to a quick mallet tenderizing before grilling. A sprinkle of red onion and a drizzle of golden chicken juices bring everything together, balancing the dish’s fresh, herby brightness with rich, savory depth. It’s a hearty yet light meal that’s as nourishing as it is delicious, perfect for warm evenings or meal-prep lunches.
Ingredients
- Quinoa225g
- Butter25g
- Red Chilli1 chopped
- Garlic1 clove finely chopped
- Chicken Breast400g
- Olive Oil2 tbs
- Black OlivesHandful
- Red Onions1 chopped
- Feta100g
- MintChopped
- LemonJuice of 1/2
Nutrition
Directions
- 1
Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
- 2
Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
- 3
Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.
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