Greek Quinoa Salad with Grilled Chicken & Lemon-Tahini Dressing

Allergens

N/A

Ingredients

• 1 cup quinoa 2 cups water 4 boneless, skinless chicken breasts 1 cucumber, sliced 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1/2 cup Kalamata olives, pitted 1/2 cup crumbled feta cheese (optional) Fresh parsley, chopped Salt and pepper, to taste Lemon
• Tahini Dressing: 1/4 cup tahini 3 tbsp lemon juice 1 garlic clove, minced 2 tbsp olive oil 1/2 tsp honey Salt and pepper, to taste

Instructions

1. Cook quinoa according to package instructions in water until tender and fluffy. Set aside.
2. Season chicken breasts with salt and pepper, and grill or pan fry until cooked through. Let rest for a few minutes, then slice into strips.
3. In a large bowl, combine the cooked quinoa, sliced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese (if using).
4. Add grilled chicken strips to the salad and toss gently to combine.
5. Prepare the lemon tahini dressing by whisking together tahini, lemon juice, minced garlic, olive oil, honey, salt, and pepper in a small bowl. Drizzle over the salad and mix well.
6. Sprinkle with fresh parsley for garnish. Serve immediately.

Chef’s Insight

Use freshly squeezed lemon juice for the best flavor Experiment with different types of olives for added variety

Notes

Adjust seasoning to taste