Greek Chicken Quinoa Salad

This is a salad that leaves nothing to be desired. The chicken is super flavorful, the quinoa adds extra protein, and the feta, olives and pepperoncinis pop with tang and interest! I love making this salad for dinner, and then making an extra portion to put directly in the fridge and bring to work for lunch the next day. Now that’s my kind of meal prep!

• Chicken breast tenders

• Paprika

• Thyme (fresh is preferred)

• Oregano

• Lemons

• Salt and Pepper

• Olive OIl

• Quinoa

• Chicken Stock

• Shallot

• Tomato on the vine

• Red leaf lettuce

• Kalamata Olive

• Pepperoncini

• Feta Cheese

• Avocado

• Garlic

• Dijon Mustard

*Makes two salads, adjust proportions accordingly

1. Preheat oven to 375 degrees F. Make the marinade for the chicken by combining ½ teaspoon paprika, chopped fresh thyme (two sprigs), 1 teaspoon oregano, zest and juice from 1 lemon, 6 grinds of salt and pepper each and ¼ cup olive oil. Mix well. Cover a sheet pan with parchment paper, then generously dip chicken tenders in the marinade and place on the sheet pan. Sprinkle some salt and pepper on top of each tender. You will use `3-4 tenders per salad, but I recommend cooking as many as you can fit on the pan (and have on hand) because this chicken makes delicious leftovers. Place tenders in oven, and cook for 18 minutes or until chicken reaches an internal temperature of 165 degrees F. Let cool.

2. Wash 1 cup of quinoa, then place in a saucepan with two cups of chicken stock. If you don’t have chicken stock, water is okay. Bring to a boil, then simmer on low for 10 minutes or until water is fully absorbed. Remove from heat and swirl with a teaspoon of olive oil.

3. While the chicken and quinoa are cooking, make your dressing. I love this recipe for Lemon Dijon Vinaigrette, reprinted from Genius Kitchen. Combine 1 tablespoon lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon cracked black pepper, 1 clove minced garlic, 3 tablespoons olive oil, and several grinds of salt. Mix well.

4. Wash and finely shred 1 head of red leaf lettuce, and separate into two bowls. Add 1 cup cooked quinoa, 3-4 diced chicken tenders, ½ an Avocado, 6-8 Kalamata Olives, 6-8 Pepperoncinis, ½ of one shallot (sliced into rings), ½ of a diced and seeded tomato, and crumbled feta cheese to each salad. Add about 1 tablespoon of dressing to each salad, and toss well. Sprinkle with black pepper and enjoy slowly, savoring every bite.