It’s week three of my 12 week series of The Summer of Salads. Featured is the Mediterranean Grilled Chicken Salad with Quinoa over Mixed Greens and Creamy Greek Yogurt Dressing. My recipe can be found below. Enjoy!
Mediterranean Grilled Chicken Salad with Quinoa over Mixed Greens and Creamy Greek Yogurt Dressing Recipe
Salad Ingredients:
3 cups of mixed greens
1-3 oz chicken breast (A pinch of kosher salt, black pepper, onion powder, garlic powder and paprika. Season to taste)
1 roma tomato chopped
5 reduced sodium black olives chopped
6 slices of english cucumbers
1 tsp of fat free feta cheese
1/2 cup of cooked quinoa
1/8 cup of roughly chopped red onions
1/4 cup of sliced roasted red peppers from a jar
Olive oil cooking spray
Dressing ingredients:
1/8 cup of extra virgin olive oil
1/2 cup of plain nonfat greek yogurt
1 tsp of white wine vinegar
1/2 tsp of freshly squeezed lemon juice
1/2 tsp of minced garlic
1/8 tsp of stevia sugar
1 tsp of fat free feta cheese
1/4 tsp of onion powder
1/4 tsp of garlic powder
1/4 tsp of kosher salt
1/4 tsp of dried basil
1/4 tsp of italian seasoning
Directions:
•In a bowl, mix the salad dressing ingredients. Mash the feta cheese in the dressing. Stir well. Refrigerate for 30 mins. Season to taste.
• Spray saute pan or foreman grill with olive oil cooking spray and cook the seasoned chicken breast for 5 to 6 mins on each side or until done. Let it rest for 3 minutes. Slice it against the grain.
• Cook your quinoa according to the package. Measure out 1/2 cup after it’s cooked. Set aside.
• Pile your lettuce upon your plate.
• Spread your quinoa over the lettuce.
• Sprinkle your tomatoes, cucumbers, red onions, roasted red peppers and black olives over the quinoa.
• Top with sliced grilled chicken breast and feta cheese.
• Drizzle with creamy greek yogurt dressing
• Enjoy!
Fit and Finally Free 