Description
A delightful salad that combines protein-packed quinoa and chicken with vibrant vegetables and herbs, perfect for meal prep.
Ingredients
- 2 cups cooked quinoa (cooked in chicken broth for extra flavor)
- 1.5 cups cooked shredded chicken (rotisserie recommended)
- 1 cup chopped cucumber
- 15 oz can chickpeas (drained and extra shells removed)
- 1/4 cup chopped fresh parsley
- 2 tbsp fresh mint (chopped)
- 1/2 cup diced red onion
- 1/2 cup crumbled feta
- 1/2 cup shelled pistachios
- 1/3 cup extra virgin olive oil
- 2 cloves minced garlic
- Juice from 1 lemon
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Combine the dressing ingredients: olive oil, minced garlic, lemon juice, Dijon mustard, maple syrup, salt, and pepper in a bowl. Whisk thoroughly to ensure all ingredients are well blended. Set aside.
- Mix cooked quinoa, shredded chicken, cucumber, chickpeas, parsley, mint, red onion, feta, and pistachios in a large bowl. Gently mix until all ingredients are evenly distributed.
- Pour the prepared dressing over the salad mixture. Toss everything together until all ingredients are uniformly coated.
- Season with additional salt and pepper to taste.
Notes
To keep the salad fresh, store the dressing separately and combine just before serving. Consider roasting chickpeas for added crunch.
