Watermelon, Quinoa and Feta Salad with Chicken

By Jan Tilley
January 4, 2019
Categories: Food
Read: 1 minutes

Share this link

Watermelon, Quinoa and Feta Salad with Chicken
Recipe type: Entree
Cuisine: American
Prep time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 6-8 cups romaine lettuce, chopped
  • 1 pound cooked chicken, shredded or cubed
  • 1 cup cooked quinoa
  • 2 cups seedless watermelon, cubed
  • 4 ounces reduced-fat feta cheese, crumbled
  • 3 tablespoons sliced almonds
  • 2 tablespoons basil, chopped
    Dressing:
  • 3 tablespoons extra virgin olive oil
  • 2-1/2 tablespoons fresh lemon juice
  • 2 teaspoons shallot, minced
  • 1 teaspoon honey
  • Salt and pepper, to taste.
Instructions
  1. In a small bowl, whisk together olive oil, lemon juice, shallot and honey to make the dressing. Add salt and pepper, to taste, Set aside.
  2. In a large bowl, add romaine lettuce and top with chicken, quinoa, watermelon, feta, almonds and basil. Pour dressing over salad and gently toss to combine. Serve immediately.
Nutrition Information
Serving size: ⅙ serving Calories: 280 Fat: 12 g Carbohydrates: 16 g Sodium: 620 mg Fiber: 2 g Protein: 24 g Cholesterol: 45 mg

Exchanges: 1 Carbohydrate, 3 Proteins, 2 Fats

As Seen On