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πŸ₯— Greek Quinoa Salad with Chicken (10 Servings – Weight-Based)
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By Raphtafari

πŸ₯— Greek Quinoa Salad with Chicken (10 Servings – Weight-Based)

6 steps
Prep:30minCook:30min
Prep Time: 30 minutes Cook Time: 30 minutes Total Time: ~1 hour Meal Prep Friendly: Keeps well for 4–5 days in the fridge πŸ₯£ πŸ”’ Per Serving Macros (Approximate) Macronutrient Amount % Calories Calories ~500 kcal β€” Protein ~33 g 30% Carbs ~43 g 40% Fat ~20 g 30%
Updated at: Mon, 16 Jun 2025 19:15:59 GMT

Nutrition balance score

Great
Glycemic Index
45
Low
Glycemic Load
18
Moderate

Nutrition per serving

Calories644.3 kcal (32%)
Total Fat35.8 g (51%)
Carbs39.9 g (15%)
Sugars4.6 g (5%)
Protein42.6 g (85%)
Sodium944.5 mg (47%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
1. Cook quinoa: Rinse and cook 450 g quinoa in ~900 ml water. Simmer ~15 mins, fluff, and cool.
Step 2
2. Cook chicken: Grill, bake, or pan-sear ~2 kg raw chicken breast with seasoning. Dice after resting.
Step 3
3. Prep vegetables: Chop all vegetables and set aside.
Step 4
4. Assemble salad: In a large bowl, mix quinoa, chicken, chopped vegetables, olives, and feta.
Step 5
5. Make dressing: Combine lemon juice, vinegar, oregano, and olive oil. Season with salt and pepper.
Step 6
6. Toss & portion: Toss salad with dressing before serving, or store dressing separately. Divide into 10 equal portions (~300–350 g per serving depending on added greens).

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