Yield: 4

Greek Grilled Chicken Salad with Quinoa

Make a Greek grilled chicken and quinoa salad that is packed with flavor and tons of protein! A light and refreshing salad entree!

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 20 minutes
Total Time 1 hour

Ingredients

For Chicken

  • 1 pound boneless skinless chicken breasts
  • 1 cup extra virgin olive oil
  • 1/4 cup lemon juice (fresh is best)
  • 10 garlic cloves
  • 1/2 teaspoon salt
  • 1 tablespoon shawarma seasoning blend

For Quinoa

  • 1/4 cup uncooked quinoa
  • 1/2 cup water

For Vinaigrette

  • 1/4 cup lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For Salad

  • 6 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, sliced
  • 1/2 large red onion, sliced
  • 1 1/2 cups whole kernel corn
  • 1 cup kalamata olives
  • 1/2 cup golden raisins
  • 1/4 cup roasted pistachios
  • 3/4 cup feta cheese crumbles

Instructions

  1. In a blender, add olive oil, lemon juice, garlic cloves, and salt. Pulse this mixture at high speed until it has combined and turned creamy and a light yellow in color. marinade in food processor
  2. In a large bowl, place the chicken breasts, the shawarma seasoning blend, and the blended puree.
  3. Coat the chicken well, then cover and refrigerate for 20 minutes. coating chicken in marinade
  4. While the chicken is marinating, you will prepare the quinoa. In a small saucepan, bring the quinoa and water to a boil over medium heat.
  5. Cover the pan, reduce the heat to low, and let it cook for 15 to 18 minutes until the water has evaporated and the quinoa is cooked through. quinoa cooked in saucepan
  6. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create your vinaigrette then set it aside. vinaigrette in white bowl with spoon
  7. After the chicken has marinated for 20 minutes, remove it from the refrigerator to the grill. We used a stovetop grill pan, but you can use a traditional propane or charcoal grill if desired.
  8. Place the chicken into the grill pan and cook for 4 to 5 minutes per side over medium heat. chicken in grill pan
  9. Once the chicken has reached 165°F internally, remove it from the pan and set it aside to stand for 5 minutes before slicing.
  10. Now, combine the mixed greens, corn, quinoa, tomatoes, cucumber, onion, olives, raisins, and pistachios together. hand adding corn to plate of greens and tomatoes
  11. Top with sliced grilled chicken, feta crumbles, and a drizzle of the prepared vinaigrette. white plate of Greek grilled chicken salad on wood table

Notes

Save time and use ready-made quinoa in the salad instead of making fresh.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1302Total Fat: 104gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 82gCholesterol: 123mgSodium: 1246mgCarbohydrates: 52gFiber: 7gSugar: 20gProtein: 48g