Balsamic Chicken Salad with Lemon Quinoa
Yield: 6 servings
In a small saucepan, combine quinoa, stock and salt together. Bring to the boil; reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly and add half of the lemon juice.
Add the chicken thighs in a large skillet or nonstick pan with 1 tablespoon of olive oil, 2 tablespoons of balsamic vinegar, the remaining lemon juice, and crushed garlic. Sauté the chicken until crispy and golden on both sides, and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch strips.
Combine all dressing ingredients in a small bowl and whisk until mixed through. Add salt and pepper to taste.
Combine the lettuce, tomatoes, onion, olives, Feta and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.