INGREDIENTS
Salad:
- Quinoa
- 2 cups cooked shredded chicken
- 1 large cucumber, cubed
- 2 cups cherry tomatoes, halved
- 1 jar (12 ounces) whole artichoke hearts, drained and halved
- 1 can (15 ounces) garbanzo beans, drained
- 1 cup whole pitted kalamata olives
- 8 whole pepperoncini
- 1 cup crumbled feta cheese
Dressing:
- ½ cup red wine vinegar
- ½ cup olive oil
- 2 cloves garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon coarse black pepper
DIRECTIONS
- Using a fine mesh strainer, rinse quinoa. Follow rice cooker directions for cooking quinoa.
- In a large shallow bowl, arrange ingredients.
- Using a small blender or food chopper, blend dressing ingredients until smooth. Drizzle dressing over ingredients in bowl. Cover and refrigerate remaining dressing for another use.
Test Kitchen Tip: For easy meal planning, prepare Slow Cooker Basic Shredded Chicken. Reserve remaining chicken for other meals.
