Instructions

• In a medium saucepan, combine 1 cup uncooked quinoa, 2 cups low-sodium chicken broth, and 2 smashed garlic cloves. Bring to a boil, reduce heat to low, cover, and simmer until the liquid is absorbed. Remove from heat, let stand covered 5 minutes, discard the garlic cloves, and fluff the quinoa with a fork.
• While the quinoa is cooking, heat the 22 oz diced chicken breast (Tyson Grilled & Ready) according to the package instructions until heated through; set aside to cool slightly.
• In a large bowl, combine 3/4 cup diced red onion, 3/4 cup diced red bell pepper, 1/2 cup chopped kalamata olives, 3 tbsp chopped fresh parsley, 2 tbsp chopped fresh chives, and 1/2 cup crumbled feta cheese.
• In a small bowl, whisk together 2/3 cup fresh lemon juice and 1 tbsp balsamic vinegar. Slowly whisk in 1/4 cup olive oil until the dressing is combined; set the dressing aside.
• Add the fluffed quinoa and the heated chicken to the bowl with the vegetables, herbs, and feta.
• Pour the dressing over the salad and gently toss until everything is evenly coated and thoroughly mixed.
• Serve immediately or refrigerate and serve cold.