Mediterranean Quinoa Chicken Salad

Mediterranean Chicken Spinach Quinoa Salad

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Author Amee Livingston


  • 16 oz cooked chicken breast
  • 1 1/2 cups uncooked quinoa
  • 2 cups chicken broth
  • 1 cup water
  • 2 cups fresh baby spinach chopped into pieces (you can also use tender kale leaves-remove stems)
  • 1/2 cup red onion finely chopped
  • 1/2 green pepper finely chopped
  • 1 whole red pepper finely chopped
  • 1/2 cup whole pitted Kalamata olives
  • 1/2 cup feta cheese crumbled (I used the reduced fat feta)
  • 1/4 cup fresh parsley chopped
  • 1 cup peeled English cucumber chopped
  • 3 roma tomatoes seeded and chopped
  • 4 tbsp fresh lemon juice
  • 6 tbsp balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp pepper


  1. Cook quinoa in the chicken broth and water, according to package directions (you are substituting chicken broth for some of the water)
  2. Cool quinoa and set aside
  3. Heat a medium nonstick skillet on medium heat.
  4. Spray skillet with olive oil cooking spray and add chopped spinach.
  5. Stir and cook until just soft and wilted and set aside to cool.
  6. Pour quinoa into a large bowl and stir in cooked spinach
  7. Add all of the chopped vegetables, parsley, cooked chicken, olives and feta cheese and toss to mix.
  8. Whisk together fresh lemon juice, balsamic vinegar, olive oil, salt and pepper and pour over salad.
  9. Stir to mix and serve immediately or store in the refrigerator until ready to eat.