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Mediterranean Quinoa Salad with Roasted Chicken

ButcherBox Kitchen Team

ButcherBox Kitchen Team

January 9, 2024
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2

Servings

Protein icon

Poultry

Protein

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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

Step By Step

Instructions

Reheat the chicken:

1
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:

1
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.
2
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, dried oregano, salt, and black pepper. Set aside.
3
In a large mixing bowl, combine cooked quinoa, shredded roasted chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and chopped parsley.
4
Pour the lemon-herb vinaigrette over the salad ingredients. Toss gently to coat everything evenly.
5
Transfer the salad to a serving platter or individual plates. Garnish with additional feta cheese and parsley if desired.

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