Greek Maroulosalata with Chicken & Quinoa

This is my take on the Greek salad, Maroulosalata. pronounced mar-U-lo-salata. This is a lettuce salad from Greece that is made of romaine lettuce, dill, green onion, feta, and a lemony dressing. It's a summer-y salad, yes, but can't a girl enjoy a fresh salad in the winter too?

This fresh, lemony, and crunchy salad is to have as a side salad next to a lean protein and carb source. Whether its lunch or dinner, this salad makes for an easy option of greens. You can also opt for making this a full meal by adding chicken and quinoa to it. You can cook the quinoa and mix it into the salad and then separately cook the chicken and layer it on top. Since there is only lettuce as the main green, this can be a good salad to meal prep for your week at work or school, and then just ensure you prep the dressing and add it on the day of that way the salad doesn't become soggy.

If you like dill, parsley, and green onion but never knew how to add them to meals, this is for you. If you've been bored of your daily tomato, cucumber, lettuce salad, this is for you. If you just needed more fun salad inspiration, this is also for you! You're going to love it no matter how you enjoy it.

Yields: 2

Portion: 1 bowl

Prep time: 25 minutes

Total time: 50 minutes

This recipe is gluten free and can be made vegetarian without the chicken.

---

Ingredients:

Quinoa

1 cup white quinoa

1 tsp salt

Chicken

2 chicken breast, thinly sliced and flattened

1-2 tbsp extra virgin olive oil

Juice of ½ lemon

Salt to taste

1/4 tsp black pepper

1/2 tbsp garlic powder

1/2 tsp lemon pepper

Veggies

1 ½ bunches of lettuce, finely chopped

1/3 cup finely chopped fresh dill

4 green onion, finely chopped

14 castelvetrano olives

¼ cup fresh parsley, finely chopped

Dressing

¼ cup extra virgin olive oil

1 cup feta cheese crumbles

3 cloves garlic, grated

Juice of ½ lemon

Salt to taste

¼ tsp black pepper

---

Instructions:

1. Cook quinoa: place 1 cup of quinoa into a small pot on medium heat. Pour in 2 cups of water. Salt the water. Cover the pot and cook for 10 minutes. Once most of the water is absorbed by the quinoa, lower the heat. Once the water has been fully absorbed, set the quinoa on the side to cool and fluff with a fork.

2. Prep the chicken: Preheat the oven to 400. Place the chicken into a bowl and add ingredients. Mix well and place onto a baking tray with parchment paper underneath. Bake in the oven until white on the inside (or reaches an internal temp of 165).

3. Prep the salad: add the ingredients to a large mixing bowl.

4. Prep the dressing: add the ingredients to a bowl or salad dressing jar. Dilute with ¼ cup of water.

5. Serve: add the quinoa to the salad, pour the dressing onto the salad, and mix well. Taste test for salt. Add if necessary. Serve salad into separate bowls and layer the chicken breast on top. Enjoy!

xoxo,

#averagearabgirl