Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.