Ingredients:

  • 1 lb boneless skinless chicken breast
  • 1 cup uncooked white quinoa
  • 2 cups water or low-sodium chicken broth
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Rinse quinoa in a fine-mesh sieve. In a saucepan, toast over medium heat for 2 minutes. Add water or broth and salt. Bring to a boil, then simmer covered for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
  2. Pound chicken breasts to an even 3/4 inch thickness. Season with salt and pepper.
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then dice into bite-sized cubes.
  4. In a small bowl or mason jar, whisk together 1/4 cup extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until emulsified.
  5. In a large mixing bowl, combine the cooled quinoa, diced chicken, diced cucumber, cherry tomatoes, red onion, olives, and parsley.
  6. Pour the dressing over the salad, toss gently to coat, and fold in the crumbled feta cheese.