quinoa & chicken greek salad

Dinner. In Progress.

After a winter filled with soup and homemade bread, pasta of every variety, chili and cornbread, macaroni and cheese, and more homemade bread, I have decided it's high time I emerge from hibernation mode. My love of all things carb-y was on maximum power all winter. However, now it is time to come to terms with the fact that there are only a few months separating me from the moment I have to be seen in a bikini...in public...in a bikini. Yikes.

Gone are the days of relaxing in the privacy of my parents' pool. No creepy oglers, easy access to a clean, indoor restroom, alcoholic beverages at the ready in the fridge. That was the life! This summer, however, I will be beaching it up. Don't get me wrong. I'm not complaining by any means. An entire summer by the beach? I'll take it.

I'm just saying...my body is not what it once was back in the days of my youth. This gal requires a little more maintenance than she did at 18. (sigh) Thus, I am now eating salad. However, if you gotta eat salad, eat this salad. Chicken, Feta, Kalamata olives, cherry tomatoes...everything about this salad is right.

Fresh. Healthy. Colorful. Yum.

Don't be scared off by some of the ingredients in this salad. It's totally customizable. Can't find Kalamata olives? Well, you're missing out...but you can use black olives. Intimidated by quinoa? You could totally use rice here or a small pasta. But quinoa is really not scary, promise. Plus, it's loaded with protein. This is one filling salad. Make it, love it, know that you're gonna look awesome in a bikini this summer! :)

Quinoa & Chicken Greek Salad

Quinoa & Chicken Greek Salad

For the Salad:
1 cup quinoa
2 cups water
2 boneless, skinless chicken breasts
1/2 teaspoon olive oil or non-stick cooking spray
1 pint grape tomatoes cut in half
2 ounces Feta cheese, crumbled (about1/2 cup)
1/2 cup kalamata olives, sliced (about 20 olives)
1/2 cup fresh spinach, coarsely chopped

For the Dressing:
1/4 cup balsamic vinegar
Juice of one lemon
1 1/2 Tablespoons Dijon mustard
1/2 teaspoon dried basil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1/3 cup extra virgin olive oil
1/2 cup feta cheese crumbled

Rinse the quinoa and add it to a saucepan. Add the 2 cups water and bring to a boil. Turn heat down to low and simmer for 15 minutes until the quinoa is tender. Cool.

Heat a non-stick skillet to medium-high heat. When hot, spray with non-stick cooking spray or add olive oil. Sautee chicken breasts 3-4 minutes on each side until no longer pink. Cool and slice. Set aside a few slices for garnish.

In a large bowl, add quinoa, chicken, tomatoes, feta, kalamata olives and spinach. Mix well.

In a mason jar combine the vinegar, lemon juice, mustard, basil, garlic, salt & pepper. Cover tightly with lid and shake.

Add remaining ingredients (olive oil & feta) to the jar, cover tightly and shake. Add the dressing to the quinoa salad and mix well. Serve room temperature or cold.

This can be made in advance – cover tightly in the refrigerator. It’s even better the next day!

Serves 6
Adapted slightly from Perry's Plate