Greek Quinoa Salad with Rotisserie Chicken
A rotisserie chicken turns this lemony quinoa salad into six lunches. Let the quinoa cool before tossing it with the cucumber so each bite stays crisp.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Cooked rotisserie chicken, dry quinoa and English cucumber form the base of this salad.
- Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
- A defined yield. The card makes 6 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Whisk
- Mixing bowl
- Saucepan for cooking the dry grain
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Grains and starches. Measure dry quinoa in the form named in the card. A cooked measure is different from a dry measure.
- Drain where directed. Follow the preparation note for pickled red onions. Extra liquid can loosen a dressing, sauce, or filling.
- Optional additions. The card marks halved cherry tomatoes and salt as optional. Account for additions separately when tracking a portion.
Greek Quinoa Salad with Rotisserie Chicken
Ingredients
Equipment
Method
- Simmer the rinsed quinoa in the water with a pinch of salt, covered, for 12–15 minutes. Fluff with a fork and let cool.
- Whisk oil, vinegar, lemon juice, honey, garlic, mustard and oregano. Toss the cooled quinoa with cucumber, tomatoes if using, olives, onions and chicken.
- Fold in the dressing and dairy-free feta. Taste before adding salt; the olives and feta are already salty. Serve immediately or chill for 20 minutes.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Dry washed ingredients and drain where directed. Excess water can dilute the dressing.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve the salad in a bowl or on a plate after following the dressing step. For a larger meal, choose a side that suits your dietary needs and account for it separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I prepare the components separately?
Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
