Greek Chicken & Feta Green Salad with Olive Vinaigrette

In a medium saucepan, combine 1/2 cup quinoa with 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside to cool.

In a bowl, mix 2 tbsp Greek yogurt, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper to create a marinade.

Slice 12 oz chicken breasts into even strips and coat with the marinade. Let sit for at least 10 minutes (or refrigerate for up to 24 hours if meal prepping).

Heat a non-stick skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.

For the olive vinaigrette, blend 1/4 cup kalamata olives, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until slightly chunky.

In a large bowl, combine 6 cups mixed greens, 1 diced cucumber, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.

If meal prepping, store the salad base, cooked quinoa, chicken, feta cheese, and dressing in separate containers. Assemble just before eating.

To serve, toss the greens with the cooled quinoa, top with sliced chicken, sprinkle with 4 oz crumbled feta cheese, and drizzle with the olive vinaigrette.