Mediterranean Chicken-Quinoa Salad

I subscribe to The Splendid Table’s Weeknight Kitchen emails which come out every Wednesday, featuring easy-to-prepare recipes. This recipe for Greek Chicken Salad with Lemon, Feta and Grains caught my eye – anything with lemon and feta gets a second look from me! I made it the next night, without the tzatziki, and thought it was a little bland, so made some adaptations for a lunch with friends. We liked it! We served it with a Greek white wine and that beautiful beet hummus brought by friend Ruth. I will get the recipe from her and share with you soon! (Note: I’ve made this salad a few times since my lunch with friends and found that it is great with a dry rose wine also!)

Ingredients – serves 6

1 1/2 cups quinoa (I like red for its looks)

2 1/2 cups water

4 tablespoons olive oil

1 garlic clove, minced OR  2 tablespoons garlic infused olive oil

3/4 cup sliced scallions, white and green parts

1/2 teaspoon crushed red chili flakes

1 tablespoon dried oregano

1/2 – 3/4 pound cooked boneless, skinless chicken breast, torn or cut into 1 1/2-inch pieces

Juice of 1 lemon

1 medium red bell pepper, diced

1 cup chopped fresh parsley leaves

1 cup chopped fresh mint leaves

1 preserved lemon, peel only, diced OR zest of 1 lemon

Lemon dressing: 2 tablespoons EV olive oil, juice of 1/2 lemon, salt and pepper to taste

1/2 cup crumbled feta cheese, or more to taste

Spring greens salad mix

Instructions

Cook the quinoa: Rinse quinoa well and place in a medium saucepan with the water. Bring to a boil, turn heat down and simmer 15-20 minutes or until water is absorbed. Take off the heat, let sit for 10 minutes and then “fluff”. Set aside.

Cook the chicken mixture: In a large saute pan, heat 2-3 tablespoons olive oil till shimmering. Add the garlic, scallions and crushed red chili flakes and saute 3-4 minutes. (Alternatively, heat 2 tablespoons garlic infused olive oil plus one tablespoon olive oil. Add the scallions and crushed red chili flakes and saute 3-4 minutes.) Add the oregano and the chicken and saute for about 5 more minutes. Add the quinoa and lemon juice and stir to combine thoroughly.  Turn into a large serving bowl and cool to room temperature. At this point, proceed with the following and serve immediately or refrigerate until needed. If refrigerating, let the mixture come to room temperature before finishing the salad.

Finishing the salad: Add the herbs, diced red bell pepper and preserved lemon or lemon zest, stirring to combine. Add the lemon dressing and stir to blend in thoroughly. Here you can add the feta cheese or you can pass a bowl of it after serving so each person can add what they want.

Serving the salad: Place a bed of salad mix on a platter and place the quinoa salad on top of it. Yum!!

 

 

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