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Mediterranean Quinoa Chicken Salad
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Mediterranean Chicken Spinach Quinoa Salad

A quinoa grain bowl made with sauteed spinach, chicken, vegetables, and feta cheese topped with a balsamic vinaigrette dressing
Course Main Course, Salad
Cuisine Mediterranean
Keyword chicken, gluten free
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6
Calories 449kcal
Author Amee

Ingredients

  • 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

Instructions

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

Nutrition

Calories: 449kcal | Carbohydrates: 38g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 1038mg | Potassium: 771mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2142IU | Vitamin C: 55mg | Calcium: 68mg | Iron: 4mg