Ingredients
- 4 cups shredded romaine lettuce
- 2 pounds skinless boneless chicken breast halves
- 1 cup Cooked Red Quinoa
- 4 Persian Cucumber sliced
- 2 tomatoes cut into wedges
- 1/2 cup sliced red onion
- 1 cup feta in brine cut into cubed
- 1/2 cup crushed Castelvetrano olives
- 1 cup hummus
- Lemon wedges
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 4 cloves garlic finely chopped
- 2 teaspoons red wine vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- Fresh parsley
Instructions
- Whisk together the lemon juice, vegetable oil, garlic, salt, oregano, paprika and pepper in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.
- Preheat an indoor or outdoor grill for medium-high heat and lightly oil grate. Grill on preheated grill until the chicken is golden and no longer pink in the center, about 5-7 minutes each side. Remove from grill once cooked and let rest for 10 minutes. Cut into a medium dice and then sprinkle the parsley over the chicken.
- Assemble a bed of lettuce. Top with piles of red quinoa, cucumber, tomato, red onion, feta cubes, chicken, olives, and a giant scoop of hummus and lemon wedges on the side.