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Ingredients
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Main Ingredients
Dressing
Garnish
Method
Main Preparation
- 1
- 2
Grill the Chicken
Season 2 cups of chicken breast with salt and pepper. Preheat the grill to medium-high heat. Grill chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let it rest for a few minutes before slicing.
- 3
Chop Vegetables
While the chicken is grilling and quinoa is cooking, chop 1 cup of cherry tomatoes in half and dice 1 medium cucumber.
- 4
Combine Ingredients
In a large bowl, combine the cooked quinoa, grilled chicken (sliced), cherry tomatoes, diced cucumber, and 1 cup of crumbled feta cheese. Toss gently to combine.
Dressing Preparation
- 5
Make the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, 1 teaspoon of salt, and 1 teaspoon of black pepper until well combined.
- 6
Dress the Salad
Pour the dressing over the quinoa and chicken mixture. Toss gently to ensure everything is well coated.
Garnish
- 7
Garnish and Serve
Chop 1 tablespoon of fresh parsley and sprinkle it over the top of the salad. Serve immediately or chill in the refrigerator for up to an hour before serving.