π₯ Greek Quinoa Salad with Chicken (10 Servings β Weight-Based)
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By Raphtafari
π₯ Greek Quinoa Salad with Chicken (10 Servings β 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 4β5 days in the fridge
π₯£
π’ 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
Ingredients
10 servings

1.7kgchicken breast
cooked, diced kg lbs

450gquinoa
dry, yields ~850 g cooked 5 cups cooked

Vegetables

750gcherry tomatoes
halved

300gcucumber
diced

150gred onion
thinly sliced

180gkalamata olives
sliced

180ggreen bell pepper
chopped

300gmixed greens
loosely packed, optional

Fat

140gfeta cheese crumbled

130mlextra virgin olive oil

Dressing

250mljuice of lemons

50mlred wine vinegar

10gdried oregano

Salt

black pepper
to taste
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 (~300β350 g per serving depending on added greens).
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