By Antonio Andrade
In a large mixing bowl, combine the cooked quinoa, sliced grilled chicken breast, and drained canned chickpeas.
Cut the cherry tomatoes in halves and dice the cucumber into small cubes. Add these vegetables to the bowl with the quinoa and chicken.
Add the crumbled feta to the bowl. Gently mix all the ingredients until evenly combined.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
Pour the dressing over the salad mixture and gently toss to coat everything well.
Finely chop the herbs and sprinkle over the salad before serving. Adjust seasoning with more salt and pepper if desired.
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By Antonio Andrade
This Salad Lunch Dinner Mediterranean recipe is ready in 20 minutes and features cooked quinoa, grilled chicken breast (sliced), canned chickpeas (drained) and other delicious ingredients. Contains 360 calories total.
In a large mixing bowl, combine the cooked quinoa, sliced grilled chicken breast, and drained canned chickpeas.
Cut the cherry tomatoes in halves and dice the cucumber into small cubes. Add these vegetables to the bowl with the quinoa and chicken.
Add the crumbled feta to the bowl. Gently mix all the ingredients until evenly combined.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
Pour the dressing over the salad mixture and gently toss to coat everything well.
Finely chop the herbs and sprinkle over the salad before serving. Adjust seasoning with more salt and pepper if desired.
Calories per Serving: 360
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