1-First Step: Prepare the Quinoa Begin by rinsing 1 ½ cups of uncooked quinoa under cold water to remove any bitterness. Then, cook it in a pot with 2 cups of chicken broth and ¾ cup of water, following the package instructions, which usually takes about 15 minutes on medium heat until it’s fluffy and the liquid is absorbed. Once done, spread the quinoa on a baking sheet to cool completely, which helps preserve the crunch of the veggies later.

2-Second Step: Wilt the Spinach While the quinoa cools, take 2 cups of chopped fresh baby spinach and sauté it in a lightly oiled pan over medium heat for about 2-3 minutes until it wilts down. This step enhances the flavor and makes the greens easier to mix in. Let the spinach cool on a plate to avoid wilting the other ingredients when you combine everything.

3-Third Step: Cook the Chicken For the 16 oz of cooked chicken breast, if it’s not already prepared, season it with a bit of salt and oil, then bake at 350°F until it reaches an internal temperature of 165°F, which takes about 20-25 minutes. Once cooked, let it cool and dice it into uniform pieces for even bites in your chicken salad recipe. This ensures the chicken stays juicy and blends well with the other elements.

4-Fourth Step: Chop and Mix the Vegetables Now, finely chop ½ cup red onion, ½ cup green bell pepper, 1 whole red bell pepper, 1 cup peeled English cucumber, and 3 seeded roma tomatoes. Add these to a large bowl along with ½ cup whole pitted kalamata olives, ½ cup crumbled feta cheese, and ¼ cup fresh chopped parsley. Toss them gently to combine, creating a colorful base for your Mediterranean quinoa chicken salad recipe.

5-Fifth Step: Combine All Ingredients In the same large bowl, mix the cooled quinoa and wilted spinach with the chopped chicken and vegetables. This step brings all the flavors together, from the crisp veggies to the fluffy quinoa, for a vibrant salad that’s as healthy as it is tasty.

6-Final Step: Add and Toss the Dressing Whisk together the dressing by combining 4 tablespoons fresh lemon juice, 6 tablespoons balsamic vinegar, ¼ cup extra virgin olive oil, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Pour it over the salad mixture and toss gently to coat everything evenly. Serve right away for the freshest taste or chill for up to 24 hours. This Mediterranean chicken quinoa salad serves 6 and packs 449 calories per serving, making it a great easy Mediterranean chicken quinoa salad option.