Emily Bites

Don’t Miss a Recipe!

Don’t Miss a Recipe! Sign up to receive new posts delivered directly to your inbox:

Subscribe Now »
Jan 03
5

Greek Chicken Quinoa Salad

Greek Chicken Quinoa Salad

This Greek Chicken Quinoa Salad is so fresh, light and flavorful – perfect for lunches! It’s also filling and full of protein, but what you’ll really love is the seasoned chicken, juicy tomatoes, rich olives, cool cucumbers, salty feta cheese, spinach, basil and hearty quinoa all tossed in a tasty Greek dressing. I want to make it all the time! Better yet, a satisfying serving is just 285 calories or 6 Weight Watchers Freestyle SmartPoints.

I always make the quinoa in my rice cooker (1:2 ratio quinoa to water, cooked on the white rice setting) which is super simple, but you can also easily make it on the stovetop following the package instructions. You’ll want to allow it to cool to use it in the salad, so you can even make it the night before and just pull it out of the fridge when you’re ready to compile the salad. The chicken cooks in just minutes so the whole recipe comes together quickly and easily once the quinoa is ready.

Greek Chicken Quinoa Salad

Looking for more tasty lightened up salads like this Greek Chicken Quinoa Salad? Check out my Strawberry Quinoa Salad, Southwest Steak Salad, Avocado BLT Pasta Salad, Asian Sesame Chicken Salad, Broccoli Salad, Strawberry Steak Salad, Pepperoni Pizza Salad, Roasted Beet Salad, Honey Mint Citrus Salad, Taco Chicken Salad, Avocado Bacon Corn Panzanella Salad, Antipasto Salad, Butternut Squash Quinoa Salad, Greek Orzo Pasta Salad, Harvest Apple Salad, Hummus Chicken Salad, Doritos Taco Salad, Buffalo Chicken Pasta Salad, Cheeseburger Salad, Avocado Chicken Salad, Chicken Souvlaki Salad and more in the Salad section of my recipe index!

Print

Greek Chicken Quinoa Salad

Yield: 6 (1 cup) servings

Ingredients:

Salad:

  • 1 tablespoon olive oil
  • ½ teaspoon minced garlic
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • 1 lb boneless, skinless chicken breast, cut into bite-sized chunks
  • 3 cups cooked quinoa, cooled to room temperature (I used a mixture of white and red)
  • 1 tablespoon sliced fresh basil
  • 2 oz crumbled Feta cheese
  • 1 cup fresh spinach leaves
  • 1/3 cup chopped tomatoes (I used cherry tomatoes)
  • 1/3 cup chopped cucumber
  • 8 kalamata olives, chopped

Dressing:

  • 1 tablespoon olive oil
  • 5 teaspoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon yellow mustard

Directions:

  1. In a large skillet, bring a tablespoon of oil over medium-high heat. Add the garlic, basil, oregano and rosemary and stir into the oil. Cook for a minute until fragrant. Add the chicken to the pan and stir to coat in the oil and herbs. Cook, stirring occasionally, for 4-6 minutes or until the chicken is cooked through. Remove from heat and set aside to cool.
  2. In a small bowl, combine all of the dressing ingredients and stir together until combined.
  3. In a large serving bowl, combine the quinoa, chicken, basil, Feta cheese, spinach, tomatoes, cucumber and olives and stir until mixed. Pour the dressing from step two over the quinoa mixture and stir until the salad is evenly coated with the dressing. Serve at room temperature or chilled.

Weight Watchers Freestyle SmartPoints:
6 per (1 cup) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
7 per (1 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)

Nutrition Information per (1 cup) serving:
285 calories, 22 g carbs, 2 g sugars, 11 g fat, 3 g saturated fat, 23 g protein, 3 g fiber (from myfitnesspal.com)

an Emily Bites Original

5 comments on “Greek Chicken Quinoa Salad”

  1. This was ridiculously good! I will certainly make it many more times!

  2. If I make this for lunches for the week, will the salad stay fresh through Friday?

    Thanks!

  3. Can I switch the white wine vinegar with red wine vinegar, plain vinegar or apple cider vinegar – I have all of those on hand.

  4. I just came across your site & this was the first recipe I made. I just had it for lunch & it was so good! I will definitely be making this again & look forward to trying some of your other recipes. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *