Ingredients
Salad
- 1 cup cooked quinoa
- 1 cup cooked chicken breast, diced
- ½ cup cucumber, chopped
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt & pepper to taste
Optional
- Fresh parsley, chopped
- Feta cheese, crumbled
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooked quinoa, diced chicken breast, chopped cucumber, halved cherry tomatoes, and finely diced red onion until well incorporated.
- Prepare Dressing: In a small jar or bowl, vigorously whisk or shake together the olive oil, lemon juice, honey, salt, and pepper until the dressing is well emulsified.
- Toss Salad: Pour the dressing over the combined salad ingredients. Toss everything together gently but thoroughly to ensure all components are evenly coated with the dressing.
- Chill Before Serving: Refrigerate the salad for about 10 minutes to allow the flavors to meld and serve chilled. Optionally, garnish with fresh parsley or sprinkle feta cheese on top before serving.
Notes
- Use rotisserie chicken for a quick and convenient protein option.
- This salad keeps well refrigerated for up to 3 days, making it ideal for meal prep.
- For extra flavor, add fresh herbs like mint or basil according to preference.
- Adjust lemon juice and honey amounts to suit your taste and desired acidity level.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad / Lunch
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
