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 WW Points. To view your current WW Points for this recipe and track it in the WW app or site, click here!
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.
This Greek Chicken Quinoa Salad is fresh, light and flavorful – perfect for lunches!
Yield: 6(1 cup) servings
Ingredients
Salad:
1tablespoonolive oil
½teaspoonminced garlic
½teaspoondried basil
½teaspoondried oregano
½teaspoondried rosemary
1lbboneless skinless chicken breast, cut into bite-sized chunks
3cupscooked quinoa, cooled to room temperature (I used a mixture of white and red)
1tablespoonsliced fresh basil
2ozcrumbled Feta cheese
1cupfresh spinach leaves
1/3cupchopped tomatoes, I used cherry tomatoes
1/3cupchopped cucumber
8kalamata olives, chopped
Dressing:
1tablespoonolive oil
5teaspoonswhite wine vinegar
1tablespoonfresh lemon juice
¼teaspoondried oregano
¼teaspoondried basil
¼teaspoononion powder
¼teaspoongarlic powder
¼teaspoonsalt
¼teaspoonblack pepper
¼teaspoonyellow mustard
Instructions
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.
In a small bowl, combine all of the dressing ingredients and stir together until combined.
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.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per (1 cup) serving: 6 (SP calculated using the recipe builder on weightwatchers.com)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)MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com) Green: 7 SmartPoints/ Blue: 6 SmartPoints/ Purple: 3 SmartPointsWeight Watchers Points Plus: 7 per (1 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)