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Fresh Greek Chicken Quinoa Salad with Avocado Lemon Herb Dressing

Fresh Greek Chicken Quinoa Salad - featured image
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A quick, healthy, and flavorful salad combining grilled chicken, quinoa, fresh veggies, and a creamy avocado lemon herb dressing. Perfect for meal prep and light meals.

Ingredients

Scale
  • 1 cup quinoa, rinsed and drained
  • 2 cups water or low-sodium chicken broth
  • 2 medium chicken breasts, grilled and sliced (seasoned with salt, pepper, and oregano)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 red onion, thinly sliced (soaked briefly in cold water to mellow sharpness)
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese (optional)
  • 2 tablespoons fresh parsley or dill, chopped
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh herbs (parsley, oregano, dill mix)
  • 1 tablespoon white wine vinegar or apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • Water to thin dressing, as needed (start with 2 tablespoons)

Instructions

  1. Rinse 1 cup quinoa under cold water to remove saponin. In a medium saucepan, combine quinoa and 2 cups water or chicken broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside to cool.
  2. Season chicken breasts with salt, pepper, and dried oregano. Heat a grill pan or skillet over medium-high heat and cook chicken for 5-6 minutes per side until cooked through (internal temperature 165°F / 74°C). Let rest for 5 minutes, then slice thinly.
  3. Dice cucumber, halve cherry tomatoes, thinly slice red onion and soak in cold water for 10 minutes if desired. Pit and halve Kalamata olives. Chop fresh parsley or dill finely.
  4. In a blender or food processor, combine avocado, lemon juice, olive oil, garlic, fresh herbs, and vinegar. Blend until smooth and creamy. Add water 1 tablespoon at a time to reach desired consistency. Season with salt and pepper to taste.
  5. In a large bowl, combine cooled quinoa, grilled chicken slices, cucumbers, tomatoes, red onion, olives, and feta cheese. Pour dressing over salad and toss gently to coat evenly.
  6. Garnish with extra fresh herbs if desired. Serve immediately or chill for 15-20 minutes to let flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

Rinse quinoa well to remove bitterness. Rest chicken after grilling to keep it juicy. Use ripe avocado for creamy dressing. Soak red onion slices to mellow sharpness. Store dressing separately for best texture when storing leftovers.

Nutrition

Keywords: Greek salad, quinoa salad, chicken salad, avocado dressing, healthy salad, meal prep, Mediterranean diet, gluten-free, easy recipe

Find it online: https://sweetstirring.com/fresh-greek-chicken-quinoa-salad-recipe-easy-healthy-avocado-lemon-herb-dressing/