Mediterranean Quinoa Salad with Grilled Chicken

Directions Print

Quinoa Salad

1. Whisk together mustard, lemon juice, mint leaves, and olive oil in a small bowl. Set aside.
2. In a large bowl combine red onion, feta, tomatoes, olives, cucumber, parsley, and quinoa. Add dressing and toss to coat. Refrigerate to allow flavors to marry for a minimum of 30 minutes before serving.

Grilled Chicken

1. Preheat grill to medium high. Season chicken with Imperial Salt Free Signature seasoning blend. Grill until chicken has reached an internal temperature of 165°F. Allow to rest for 10 minutes and then slice.
2. Place 4 oz sliced chicken over top of 3/4 cup of quinoa salad.