When coming up with new recipes, the best ones always develop from a place of love and what looks great at the market. On this particular day I was filled with a lot of love and excitement as my beautiful friend, who just had a baby, was going to spend the day at our house. And when eyeing the cheese section this Bulgarian Feta had me at hello. I had tried it before and knew that a fresh Greek salad with it as the star would make the new mama very happy. It is light and creamy, with a very mild taste. If you cannot find it (Heinen's has it for you locals) any feta would be lovely.
I added Chicken to this recipe, but you could easily leave it out if you are not into it. I use light mayo to thicken the dressing as it saves a few calories instead of all the olive oil. You could just use oil if you would like (I know there are a lot of mayo haters! Although I will never understand it, I respect it). I make the salad in a way that allows for leftovers, just keep the greens to the side. This was the perfect light, but filling lunch that I know will be a staple to make all summer long. And if it gets that sweet baby over to my house often, super bonus points.
Greek Chicken & Quinoa Salad
Imperfect Polish 2018
1/4 cup red wine vinegar
juice of 1 lemon
1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon Dijon mustard
salt & pepper
1/4 cup light mayo
3 Tablespoons olive oil
Whisk all of the ingredients together until well blended. Taste and adjust for seasoning. If too tart, whisk in a little more olive oil. Set aside
(note: measurements are loose, you more or less of what you love)
1 cup cherry or grape tomatoes
1/2 cup diced cucumber
1/4 cup chopped red onion
7 oz Garbanzo beans, canned, drained and rinsed
2 cooked chicken breasts, diced (rotisserie or leftovers work great)
1 cup quinoa cooked according to box, at room temp or chilled
handful of chopped kalamata olives
Crumbled Feta (Bulgarian if you can find it)
Salad greens of choice
Place all the ingredients, except the greens, cheese, and olives in a big bowl. Drizzle with half of the dressing and taste. Add enough dressing to your liking. Place a pile of greens on each plate and spoon the salad mixture over the greens. Top with some cheese and olives and serve.