Chicken Quinoa Greek Salad
This Chicken Quinoa Greek Salad recipe is built around quinoa, and it comes together in about under an hour from start to finish. It carries a gentle kick; dial the heat up or down to suit the table. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 225 g Quinoa
- 25 g Butter
- 1 Chopped Red Chilli
- 1 clove Finely chopped Garlic
- 400 g Chicken Breast
- 2 Tbs Olive Oil
- Handful Black Olives
- 1 Sliced Red Onions
- 100 g Feta
- Mint
- Juice of 1/2 Lemon
Method
- Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.
- Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.
- Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.
Tips for the best Chicken Quinoa Greek Salad
- Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the Greek base takes well to it.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for quinoa?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Chicken Quinoa Greek Salad ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Chicken Quinoa Greek Salad recipe medium to make?
It is rated medium: 11 ingredients and 3 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
0 comments