Chopped Mediterranean Salad

Ingredients19

• 3 cups (12 ounces) roughly chopped spring mix greens, fresh spinach, or romaine lettuce
• 3 cups (16 ounces) shredded or chopped cooked chicken breast
• 1 1/2 cups cooked quinoa (from a scant 1/2 cup dry quinoa)
• 1 15-ounce can low-sodium chickpeas, drained and rinsed
• 1 medium orange or yellow pepper, diced (about 1 cup)
• 1 cup halved cherry tomatoes or grape tomatoes
• 1/2 small English cucumber, cut into half moons (about 1 cup)
• 1 cup (4 ounces) crumbled feta, (omit for dairy-free)
• 3/4 cup kalamata olives, halved
• 1/2 small red onion, thinly sliced (about 1/2 cup)
• Optional for serving: dollops of hummus, roasted chickpeas, and/or chopped fresh parsley or mint
• 1/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons pure honey
• 1 garlic clove, minced (1 teaspoon)
• 1/4 teaspoon fine salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper

Method4

1. To a large bowl, add the salad greens, cooked chicken, cooked quinoa, drained chickpeas, bell pepper, tomatoes, cucumber, the 1 cup feta cheese, kalamata olives, and red onion.
2. To a small bowl or jar with a tight-fitting lid, add the vinaigrette dressing ingredients (the 1/4 cup olive oil through the black pepper). Whisk together or shake well.
3. Pour the dressing over the salad and toss until evenly coated.
4. If desired, top servings with dollops of hummus, roasted chickpeas, and/or fresh herbs.