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 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.
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!
Greek Chicken Quinoa Salad
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
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
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 SmartPoints Weight Watchers Points Plus:
7 per (1 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)