Chopped Greek Salad Platter with Lemon-Dill Vinaigrette

20 minutes

easy

6

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! 

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Ingredients

Adjust Servings
1 lb chicken tenderloins
1 teaspoon garlic powder
1 teaspoon kosher salt
1/8 teaspoon black pepper
cooking spray
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
Lemon-Dill Vinaigrette
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
Nutritional Information
532kcal Calories
34g Carbohydrates
26g Protein
33g Fat
6g Saturated Fat
60mg Cholesterol
1223mg Sodium
825mg Potassium
7g Fiber
2109IU Vitamin A
86mg Vitamin C
127mg Calcium
3mg Iron

Directions

1.
Preheat a grill or grill pan over medium-high heat and coat with cooking spray. Season chicken tenderloins with garlic powder, salt, and pepper and grill for 4-5 minutes per side or until cooked through.
Mark as complete
2.
While chicken cooks whisk together all vinaigrette ingredients and pour into a small serving bowl.
Mark as complete
3.
Toss together quinoa and chickpeas. Arrange all components in groups on a large platter to serve.
Mark as complete

Notes

Tip: You can also add baby spinach or chopped romaine if you like - or divide the ingredients into 6 storage containers to pack in a cooler or to meal prep for the week.
Tip: You can also add baby spinach or chopped romaine if you like – or divide the ingredients into 6 storage containers to pack in a cooler or to meal prep for the week.
Tip: You can also add baby spinach or chopped romaine if you like – or divide the ingredients into 6 storage containers to pack in a cooler or to meal prep for the week.

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