Mediterranean Rotisserie Chicken & Quinoa Salad
Serves 4 servings
Prep: 20 minutes • Cook: 0 minutes
GFHPFRMP
Leftover rotisserie or smoked chicken, quinoa, crisp cucumber, tomatoes, olives, and feta are tossed with a simple lemon-herb dressing for a fresh meal that takes very little work. Serve it cold straight from the refrigerator for an easy lunch, light dinner, or make-ahead meal.
Ingredients
- 3 cups cooked rotisserie or smoked chicken, chopped or shredded
- 2 cups cooked quinoa, cooled
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1/2 cup Kalamata olives, sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced (about 1 teaspoon jarred minced garlic)
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
Instructions
- Add the chicken, quinoa, cucumber, tomatoes, red onion, olives, feta, and parsley to a large bowl.
- Whisk together the olive oil, lemon juice, garlic, oregano, and black pepper.
- Pour the dressing over the salad and toss everything together.
- Serve immediately or refrigerate until ready to eat.
Notes & Tips
- This salad is especially good chilled for an hour or two before serving so the flavors have time to come together.
- Smoked chicken adds a nice extra layer of flavor, but regular rotisserie chicken works just as well.
- Cook the quinoa ahead or use leftover quinoa to make this an especially quick meal.
- The feta and Kalamata olives provide plenty of salt, so taste before adding any additional salt.
- Add fresh spinach or chopped romaine if you want to stretch the salad into larger portions.
- A squeeze of fresh lemon just before serving brightens up leftovers.
- Refrigerate in an airtight container for up to 4 days.
Nutrition:
445 cal • 39g protein • 20g fat • 29g carbs