Chicken Quinoa Salad
This salad combines cooked chicken, quinoa, and a variety of fresh vegetables for a healthy and satisfying meal.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 pound boneless, skinless chicken breasts, cooked and shredded (or rotisserie chicken)
- 1 cucumber, diced
- ½ red onion, diced
- ½ cup chopped cherry tomatoes
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- Dressing of your choice (vinaigrette, lemon-tahini, or honey mustard)
Instructions
- Combine quinoa and water in a saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked through and water is absorbed.
- Fluff quinoa with a fork and let cool slightly.
- In a large bowl, combine cooked quinoa, shredded chicken, diced cucumber, diced red onion, chopped cherry tomatoes, crumbled feta cheese, and chopped parsley.
- Toss gently to combine.
- Drizzle with your desired dressing and toss again to coat evenly.
- Serve immediately or chill for later.
Notes
- You can use any type of cooked chicken you like, such as grilled, baked, or rotisserie chicken.
- Feel free to add other vegetables to the salad, such as bell peppers, corn, or black beans.
- You can also add chopped nuts or seeds for extra crunch and flavor.