Taste of Home
Chicken Quinoa Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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
Ingredients
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1-1/2 cups plus 2 tablespoons water, divided
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3/4 cup quinoa, rinsed
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2 tablespoons reduced-fat plain yogurt
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1 tablespoon reduced-fat mayonnaise
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1 teaspoon Sriracha chili sauce
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1/4 cup crumbled reduced-fat feta cheese
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1 medium cucumber, seeded and diced
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3/4 cup finely chopped fresh parsley
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2 green onions, chopped
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1/4 cup extra virgin olive oil
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3 tablespoons lemon juice
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3/4 teaspoon Greek seasoning
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1 package (6 ounces) ready-to-use grilled chicken breast strips
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1 medium tomato, finely chopped
Directions
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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.
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2.
For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended.
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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.
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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