Greek Chicken and Quinoa Salad

Quinoa is a powerful grain, loaded with fiber, iron, and magnesium. Here, quinoa is paired with juicy chicken and fresh vegetables for a healthy, protein- and fiber-loaded salad.

Serves: 8Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 4 cups gluten-free chicken broth
  • 2 cloves garlic, minced
  • 2 cups uncooked quinoa
  • 3 lbs. cooked chicken breast, shredded
  • 2 large red onions, peeled and diced
  • 1 medium green bell pepper, peeled and chopped
  • 1 medium cucumber, peeled and diced
  • 1 pint cherry tomatoes, halved
  • 1⁄2 cup chopped parsley
  • 1⁄2 cup chopped cilantro
  • 1 cup crumbled feta cheese
  • 1⁄2 cup extra-virgin olive oil
  • 2 Tbsp. white wine vinegar
  • 1 1⁄2 Tbsp. gluten-free Greek seasoning
  • 1 cup fresh lemon juice


  • Bring chicken broth and garlic to a boil in a large saucepan over high heat. Reduce to medium-low and stir in quinoa. Cover and cook until all of the liquid has been absorbed, about 15 minutes. Scrape the quinoa into a large bowl.
  • Mix in chicken, onions, bell pepper, cucumber, tomatoes, parsley, cilantro, and cheese.
  • In a small bowl, whisk the olive oil, vinegar, Greek seasoning, and lemon juice together. Pour over the salad and serve immediately.