Preparation
10 minutes
Cook Time
6 minutes
Serves
6
Cooking Level
Easy

Ingredients

  • 6 Pure Flavor® Mini Cucumbers, diced
  • 8 oz Pure Flavor® Aurora Bites Mini Sweet Peppers, sliced
  • 4 oz Pure Flavor® Sangria® Medley Tomatoes, halved
  • 1 lb chicken tenderloins
  • 1 tsp garlic powder
  • 2 cups cooked quinoa
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 medium red onion, thinly sliced
  • ½ cup crumbled feta cheese
  • ½ cup pitted kalamata olives
  • 1 tbsp olive oil
  • Salt and pepper
  • For the dressing:
  • 1 shallot minced
  • 1 tbsp dijon mustard
  • 3 tbsp lemon juice
  • ¾ cup olive oil
  • 1 tbsp minced fresh dill, additional for garnish
  • Salt and Pepper

Directions

Step 1

Preheat grill or frying pan over medium-high heat and coat with olive oil.

Step 2

Season chicken with garlic powder, salt, and pepper. Grill for 4 to 5 minutes per side or until cooked through.

Step 3

While chicken cooks, combine vinaigrette ingredients and pour into a serving bowl.

Step 4

Toss together quinoa and chickpeas and arrange each salad ingredient in groups on a large platter.

Recipe by Julie, Cooking W/ Julie

Read Reviews

Write a Review

Rating

Javascript is required to submit this form.

Close message box.