Chopped Greek Salad Platter with Lemon-Dill Vinaigrette
Give your favorite Greek Salad a superfun twist! Let everyone assemble their own perfect plate at the picnic with this gorgeous Chopped Greek Salad Platter w Lemon-Dill Vinaigrette.
It gets a major flavor and health boost thanks to adorable, extra crunchy Mini Cucumbers and colorful, juicy, sweet Mini Sweet Peppers – just add grilled chicken tenderloins & an easy homemade vinaigrette and dinner is done in less than 20 minutes! You can even make this ahead to enjoy chilled or at room temp for hot summer days.
It’s also gluten free and packed with protein from chicken, quinoa, and chickpeas – plus the mix of veggies make it easy to “eat the rainbow”!
Did you know that cucumbers are 95% water and great for staying hydrated – they’re also low in calories, cholesterol free, sodium & fat free, and a great source of vitamin K.
Mini Cucumbers are a favorite of mine to cook with or for snacking because they’re extra crunchy and juicy with less seeds than standard cucumbers. They’re the perfect addition to your veggie and dip platter too!
And if you haven’t tried Mini Sweet Peppers definitely add them to your list! Adorable, crunchy, juicy, and easy to eat (you can just hold by the stem and bite off the pepper – zero prep!). These beauties and all peppers are also packed with Vitamin C, A and E, and other powerful antioxidants, which may help prevent cognitive decline and slow the brain’s aging. And the pigment that gives peppers their distinctive, vibrant colors, called carotenoids, may play an important role in preventing cancer and heart disease.
So not only is this Chopped Greek Chicken Salad Platter easy, fast, gorgeous, and colorful -it packs a major health punch too!
|1 lb chicken tenderloins|
|1 teaspoon garlic powder|
|1 teaspoon kosher salt|
|1/8 teaspoon black pepper|
|2 cups cooked quinoa|
|1 15oz cancan chickpeas rinsed and drained|
|6 Mini Cucumbers quartered lengthwise and diced|
|12 Mini Sweet Bell Peppers sliced|
|12 mixed grape or cherry tomatoes halved|
|1 medium red onion thinly sliced|
|1/2 cup crumbled feta cheese|
|1/2 cup pitted kalamata olives|
|1 shallot minced|
|1 tablespoon dijon mustard|
|3 tablespoons lemon juice|
|2/3 cup olive oil|
|1 tablespoon fresh dill minced, extra for garnish|
|1/2 teaspoon kosher salt|
|1/4 teaspoon black pepper|