Greek Quinoa Chicken Salad

I am mixing it up in the kitchen and I have been trying out a few new recipes. I love this one: protein packed, delicious, energizing and easy (even though there are lots of ingredients)!

Servings: 6

Calories: 315

Protein: 33g

Carbs: 22.5g

 Fat: 9g



1 lb boneless skinless chicken breast (cut into bite size pieces)

8 Kalamata Olives (chopped)

1 cup Raw Spinach

1/2 cup cucumber (chopped)

1/2 cup grape tomatoes (sliced)

3 cups quinoa (cooked and cooled)


1 tbsp. extra virgin olive oil

1/2 tsp dried basil

1 tbsp. fresh basil

1/2 tsp.  minced garlic

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/2 tsp dried oregano

1/2 tsp dried rosemary


1 tbsp. extra virgin olive oil

1 tbsp. fresh lemon juice

5 tsp. white wine vinegar

1/4 tsp. yellow mustard

1/4 tsp. dried oregano

1/4 tsp. dried basil

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. pepper

Let’s cook, shall we!?

  1. Cook the quinoa and set aside to cool.
  2. In a large skillet, heat 1 tbsp. oil over medium heat. Add garlic, oregano, basil, and rosemary and mix into oil, cooking for about a minute. Add the chicken to the pan, coating in oil mixture. Cook, stirring occasionally until chicken is cooked through. Remove from heat, set aside to cool.
  3. In a small bowl, combine the dressing ingredients together.
  4. In a large serving bowl, combine the quinoa, tomatoes, spinach, cucumbers, chicken, olives, fresh basil (for garnish), dressing and stir until the dressing evenly coats the mixture. Serve immediately or chill and serve.



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