Mediterranean Grilled Chicken Quinoa Salad

A vibrant salad with grilled chicken, quinoa, cherry tomatoes, cucumbers, Kalamata olives, feta, and a lemon-herb vinaigrette.

Ingredients

Preparation

1. 1.Rinse the quinoa under cold water and drain well
2. 2.Dice the chicken breast into even-sized pieces, approximately 2 cm cubes
3. 3.Halve the cherry tomatoes lengthwise
4. 4.Peel the cucumber and dice into 1 cm cubes
5. 5.Pit and halve the Kalamata olives
6. 6.Crumble the feta cheese into bite-sized pieces
7. 7.Cut the lemon in half and juice it into a small bowl
8. 8.Finely chop the fresh parsley and fresh mint
9. 9.Mince the garlic clove finely

Instructions

1. 1.Bring a pot of salted water to the boil and add the rinsed quinoa, then simmer for 12-15 minutes until the water is absorbed and the quinoa is tender with visible white germs
2. 2.Whilst the quinoa cooks, heat a griddle pan or frying pan over medium-high heat and season the diced chicken with salt, black pepper, and 1 teaspoon of the dried oregano
3. 3.Grill the chicken pieces for 8-10 minutes, turning occasionally, until golden and cooked through with no pink remaining
4. 4.In a small bowl, whisk together the fresh lemon juice, minced garlic, remaining 1 teaspoon of dried oregano, extra virgin olive oil, salt, and black pepper to create the vinaigrette
5. 5.Drain the cooked quinoa and transfer to a large mixing bowl, then add the halved cherry tomatoes, diced cucumber, halved olives, and crumbled feta cheese
6. 6.Add the grilled chicken to the salad bowl
7. 7.Pour the lemon-herb vinaigrette over the salad and toss gently but thoroughly to combine all ingredients
8. 8.Finish by sprinkling the chopped fresh parsley and fresh mint over the top and serve immediately