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Quinoa and Vegetable Chicken Salad

  Makes 4 servings, about 1 ½ cups
  Prep Time: 20 minutes
  Total Time: 30 minutes
  Ease of Preparation: Easy


  3/4 cup uncooked quinoa (orzo works well or a mix of 1/2 quinoa & 1/2 orzo)
  1 cup cooked shredded, boneless chicken breast (see Tips)
  1/2 cup diced English cucumber
  1/2 cup red bell pepper, chopped
  1/3 cup thinly sliced green onions
  2 tablespoon chopped fresh dill
  1/2 cup (2 ounces) light feta

  1/2 teaspoon grated lemon rind
  3 tablespoons fresh lemon juice
  1 tablespoon extra-virgin olive oil
  1/4 teaspoon kosher salt
  1/2 teaspoon minced garlic
  1/2 teaspoon honey
  1/8 teaspoon freshly ground black pepper

1. Cook quinoa according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.

2. While quinoa cooks, combine dressing ingredients, stirring well with a whisk. Drizzle dressing mixture over quinoa; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

Tips & Tricks
Tip: to poach the chicken breast in the microwave; put 2-3 tablespoons of water in a microwave dish and add the chicken breast.  Microwave on high for 2-3 minutes.  Let it rest for 2-3 minutes and check to see if it is pink in the center.  If needed microwave for another minutes and let it rest, until cool enough to handle.
Tip: To shred the chicken breast take 2 forks and pull the chicken into small pieces.

Nutritional Notes: per serving: calories 255; fat 9.2g (sat 2.4g, mono 3g, poly 0.8g); iron 2.8mg; cholesterol 31mg; calcium 75mg; carbohydrate 26g; sodium 384mg; protein 18g; fiber 2.3g

Nutrition Bonus: Vitamin A: 15% daily value; Vitamin C: 50% dv; Calcium: 8% dv; Iron: 15% dv