Quinoa, Chicken and Feta Salad

Quinoa, Chicken and Feta Salad
Recipe by: The Dairy Kitchen
Average: 4.3 (60 votes)
459 Collected
Prep:  25 minutes
Cook:  30 minutes
Serves:  4

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Quinoa, Chicken and Feta Salad
  1. Whisk together parsley, mint, lemon juice and oil; season to taste. Pour half of the dressing over the chicken and allow to marinate while cooking quinoa. Reserve remaining dressing for salad
  2. Boil quinoa for 12-15 minutes, or until just tender but still firm to the bite. Drain well, and transfer to a large bowl. Set aside to cool
  3. Spray chicken and broccolini or asparagus lightly with oil, BBQ or char-grill over high heat until cooked through and tender. Rest for 5 minutes and slice chicken
  4. Add the sliced chicken, broccolini or asparagus, feta, spring onions, rocket and pomegranate seeds to the quinoa and drizzle with reserved dressing. Toss to combine and arrange in a serving platter
Tips & Hints:
  • If preparing this salad ahead of time for a work lunch, omit the rocket and refrigerate. Toss through the rocket at the last minute, to prevent it from wilting.

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