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Chicken Quinoa Salad

We pile our favorite gyro fixin’s into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It’s a must here, too. —Leah Lyon, Ada, Oklahoma
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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 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.
Nutrition 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.

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