Description
A refreshing Mediterranean-inspired salad packed with flavor, protein, and nutrients.
Ingredients
Scale
- 4 chicken thighs
- 1 tablespoon extra-virgin olive oil
- 1–1/2 cups cooked quinoa
- 1–1/2 cups English cucumber, sliced
- 1–1/2 cups cherry tomatoes, sliced in half
- 1/2 cup red onion, sliced
- 1/2 cup Kalamata olives, sliced in half
- 1/3 cup Feta cheese
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup vinaigrette
- 6 tablespoons fresh lemon juice (about 3–4 lemons)
- 1 tablespoon water
- 2 teaspoons dried oregano
- 1–2 garlic cloves, peeled and minced
- 3/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flake
Instructions
- Add all ingredients for the vinaigrette into a wide-mouth mason jar, seal with a lid, and shake well to blend. You can also use an immersion blender (stick blender) to blend the ingredients in a wide mouth mason jar.
- Using a paper towel, pat the chicken on both sides to remove moisture before you marinate it. Place the chicken in a shallow bowl or baking dish. Pour 1/4 cup of the vinaigrette over the chicken, cover with plastic wrap, and refrigerate for about 20 minutes.
- While the chicken is marinating, rinse quinoa, unless packaging indicates “pre-rinsed,” and then add 1 cup uncooked quinoa to a saucepan with 2 cups of water. Bring to a boil and then reduce heat to a low simmer. Simmer until water has evaporated. Remove from heat, leaving lid on the pot. Let cool in pot for 7-10 minutes before fluffing with a fork. Let cool completely before tossing with salad ingredients.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium. Remove chicken thighs from marinade and pat dry with a paper towel. Add the thighs to the skillet and sear them on both sides. Cook chicken for 5-7 minutes on each side or until no longer pink on the inside. Transfer to a cutting board and let the chicken cool completely before chopping or slicing for the salad.
- Add the quinoa, sliced cucumber, cherry tomatoes, fresh herbs, Kalamata olives, red onion, and artichoke hearts to a large serving bowl and toss. Add the cooked chicken and feta cheese and drizzle salad with dressing and toss again.
Notes
- This salad can be served warm or cold.
- Feel free to add other vegetables or proteins according to your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: salad
- Method: mixing, sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg