Mediterranean Quinoa Salad with Roasted Chicken

Written by ButcherBox Kitchen Team on

Last Updated on March 26, 2024

This vibrant and wholesome Mediterranean Quinoa Salad with Roasted Chicken is a delightful dish that brings together the freshness of vegetables, the protein punch of roasted chicken, and the zesty notes of a lemon-herb vinaigrette. Perfect for a light and satisfying meal!

Mediterranean Quinoa Salad with Roasted Chicken

5 from 1 vote
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Protein: Poultry
Cut: Fully Cooked Pasture-Raised Heirloom Half Chicken, Prepared, Whole Chicken
Course: Lunch, Main Course
Servings: 2

Ingredients

For the salad:

  • 1 Fully Cooked Pasture-Raised Heirloom Half Chicken
  • 1 cup quinoa rinsed
  • 2 cups water or chicken broth for cooking quinoa
  • 1.5 lbs boneless skinless roasted chicken breast, shredded
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 red onion finely chopped
  • 1/2 cup Kalamata olives pitted and sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped

For the Viniagrette:

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • Juice of 1 lemon
  • 1 tsp honey
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • Salt and black pepper to taste

Instructions

Reheat the chicken:

  • Preheat the oven to 450°F. Remove the chicken from the packaging and place it on a rimmed baking sheet. Bake the chicken for 20 to 25 minutes, or until the skin reaches your desired crispiness. Shred with a fork.

Prepare the salad:

  • In a medium saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. Fluff with a fork and let it cool.
  • In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, dried oregano, salt, and black pepper. Set aside.
  • In a large mixing bowl, combine cooked quinoa, shredded roasted chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and chopped parsley.
  • Pour the lemon-herb vinaigrette over the salad ingredients. Toss gently to coat everything evenly.
  • Transfer the salad to a serving platter or individual plates. Garnish with additional feta cheese and parsley if desired.
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