Chicken Quinoa Salad Recipe
Chicken Quinoa Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
We pile our favorite gyro fixin’s (plus quinoa) into bowls. Our local gyro guy has a cool, spicy sauce that transforms his sandwiches. It’s a must here, too. —Leah Lyon, Ada, Oklahoma
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1-1/2 cups plus 2 tablespoons water, divided
  • 3/4 cup quinoa, rinsed
  • 2 tablespoons reduced-fat plain yogurt
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon Sriracha Asian hot chili sauce
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1 medium cucumber, seeded and diced
  • 3/4 cup finely chopped fresh parsley
  • 2 green onions, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 3/4 teaspoon Greek seasoning
  • 1 package (6 ounces) ready-to-use grilled chicken breast strips
  • 1 medium tomato, finely chopped

Directions

In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended.
In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing. Yield: 4 servings.
Originally published as Chicken Quinoa Salad in Simple & Delicious June/July 2017

Nutritional Facts

1 serving: 341 calories, 19g fat (3g saturated fat), 30mg cholesterol, 590mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 3 fat, 2 starch, 2 lean meat.

  • 1-1/2 cups plus 2 tablespoons water, divided
  • 3/4 cup quinoa, rinsed
  • 2 tablespoons reduced-fat plain yogurt
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon Sriracha Asian hot chili sauce
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1 medium cucumber, seeded and diced
  • 3/4 cup finely chopped fresh parsley
  • 2 green onions, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 3/4 teaspoon Greek seasoning
  • 1 package (6 ounces) ready-to-use grilled chicken breast strips
  • 1 medium tomato, finely chopped
  1. In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
  2. For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended.
  3. In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing. Yield: 4 servings.
Originally published as Chicken Quinoa Salad in Simple & Delicious June/July 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Quinoa Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review