Mediterranean Chicken & Red Quinoa Salad

Red quinoa, field greens, onion, cucumbers, tomatoes, feta, chicken & olives tossed with Dijon lemon-herb vinaigrette

Calories: 400, Protein: 35g, Sat. Fat: 3g, Cholesterol: 8, Sodium: 450mg, Fiber: 6g

Prep Time: 10 to 15 minutes plus 4 to 24 hours for marinating Cook time: 12 to 15 minutes Yield: 4 salads; 1 salad each Difficulty level: Easy

Ingredients

Prepare

½ teaspoon balsamic vinegar
1/8 teaspoon peeled and finely chopped fresh garlic cloves
1/8 teaspoon Kosher or sea salt
One pinch of ground black pepper
2 ½ Tablespoons canola or extra virgin olive oil
16 ounces raw, boneless and skinless chicken breast, cut into 4 equal-size pieces
½ cup red quinoa
1 cup water
3 quarts spring lettuce mix
1 1/3 cups grape tomatoes, cut in half
1 1/3 cups diced seedless cucumber
½ cup diced red onion
16 kalamata olives, quartered
½ cup Lemon Shallot Vinaigrette
¼ cup crumbled feta cheese

1. Combine the vinegar, garlic, salt, pepper, and oil. Whisk until well-blended for the marinade.
2. Pour marinade over the chicken in a shallow dish. Cover and place in refrigerator for 4 to 24 hours to marinate. Drain and discard excess marinade when ready to cook.
3. Preheat a grill or sauté pan. Coat with cooking oil spray. Place the marinated chicken and cook for 1 to 2 minutes on each side until well-marked.
4. Transfer to a sheet tray and roast in a preheated 375 degrees Fahrenheit oven for 5 minutes or until fully cooked. Allow cooling for 10 to 15 minutes before dicing. Cool slightly before dicing.
5. Rinse quinoa thoroughly under cold running water. Combine quinoa with water in a pot. Bring to a boil, then cover with a tight-fitting lid. Reduce heat to low and simmer for 12 to 15 minutes or until grains are fluffy and water absorbs. Cover and place in refrigerator until ready to use.
6. Place all the ingredients except the feta cheese in a large bowl. Toss until evenly coated and distributed. Divide into four servings.
7. Place 1 portion in a serving bowl, highlighting the chicken pieces.
8. Evenly top with 1 Tablespoon of crumbled feta cheese. Enjoy immediately!

1. Combine lemon juice, lemon zest, mustard, honey, vinegar, and shallots.
2. While whisking, slowly add extra virgin olive oil to make an emulsified dressing. Cover, and place in the refrigerator until ready to use.