Mediterranean Quinoa Salad with Lemon-Grilled Chicken

**Mediterranean Quinoa Salad with Lemon-Grilled Chicken** This salad is a bright and flavorful twist on the classic Greek salad, with the addition of quinoa for a boost of protein and fiber. The lemon-grilled chicken adds a juicy, tangy element, while the fresh herbs and feta cheese provide a refreshing and salty contrast. This salad is perfect for a light and healthy lunch or dinner, and can be easily customized to your liking.

The inspiration for this recipe came to me during a trip to Greece, where I had the pleasure of enjoying many delicious meals made with fresh, local ingredients. I was particularly impressed by the simplicity and flavor of the traditional Greek salad, and I knew I wanted to create a recipe that would capture the same essence while adding my own personal touch. After some experimentation, I came up with this Mediterranean Quinoa Salad with Lemon-Grilled Chicken. It has all the classic elements of a Greek salad—feta cheese, red onion, parsley, mint—but with the addition of quinoa for a boost of protein and fiber. The lemon-grilled chicken adds a juicy, tangy element that complements the other ingredients perfectly. This salad is a great way to use up leftover grilled chicken, and it's also a great way to get a healthy dose of vegetables. It's perfect for a light and healthy lunch or dinner, and it can be easily customized to your liking.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup quinoa
• 2 cups water or chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• 1/2 red onion, thinly sliced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Rinse the quinoa in a fine-mesh sieve.
2. In a medium saucepan, combine the quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed.
3. While the quinoa is cooking, prepare the chicken. Preheat your air fryer to 400°F (200°C).
4. Toss the chicken breasts with the olive oil, lemon zest, and juice.
5. Place the chicken breasts in the air fryer basket and cook for 8-10 minutes per side, or until cooked through.
6. Let the chicken rest for a few minutes before slicing it into bite-sized pieces.
7. Fluff the quinoa with a fork and transfer it to a large bowl.
8. Add the sliced chicken, red onion, parsley, mint, and feta cheese (if using) to the bowl.
9. Toss to combine.

Why It Works

• The combination of quinoa, chicken, and vegetables provides a good balance of protein, carbohydrates, and fiber.
• The lemon-grilled chicken adds a juicy, tangy flavor to the salad.
• The fresh herbs and feta cheese provide a refreshing and salty contrast to the other ingredients.