Cooked - Greek Chicken Quinoa Salad Bowls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Greek Chicken Quinoa Salad Bowls

6.0

4-6 cups mixed leafy greens

1-2 cups quinoa, uncooked

1 organic rotisserie chicken, shredded (or 2 large chicken breasts, grilled/cooked)

1 large bell pepper, seeded + thinly sliced

1 cup mixed heirloom cherry tomatoes, cut in half

1 small organic cucumber, chopped

½ cup kalamata or green olives, option to pit/slice

Optional: high quality feta cheese, pine nuts or fresh herbs like dill/parsley/oregano

½ cup extra virgin olive oil

¼ cup tahini

¼ cup apple cider vinegar

Juice of 2 large lemons

2 tbsp dijon mustard

2 tbsp honey

1½ tsp sea salt

Fresh black pepper to taste

Cook the quinoa according to package instructions. I like to cook a large batch (2 cups uncooked) to re-use for leftovers/other meals throughout the week.
If cooking/grilling chicken, begin as well.
While quinoa is cooking, whisk together dressing ingredients in a medium-sized bowl and set aside.
Chop and assemble veggies and set aside.
Once quinoa and chicken have cooked and cooled, layer large salad bowls with quinoa, chopped veggies, shredded chicken, herbs, pine nuts and optional feta cheese.
Drizzle or toss with dressing and serve.
Keep components separate (quinoa, veggies, dressing, etc.) in fridge to reuse/eat up throughout the week.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🔪Meal Prep🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created this week

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