Ingredients Salad Dressing cup olive oil Juice of 1 lemon 2 tablespoons red wine vinegar 1 tablespoon agave syrup or honey tablespoon Dijon mustard 1 teaspoon oregano dry teaspoon salt teaspoon fresh black pepper Mediterranean Salad 2 cups cooked quinoa 2 cups spinach chopped then measured 15 ounce can of chickpeas drained and rinsed 2 cups Persian cucumber sliced and quartered 1 cup grape tomatoes halved cup red onion chopped 20 green olives thinly sliced 1 tablespoon fresh parsley chopped 1 cup feta cheese optional, and not shown in images but you can add 1 cup of crumbled feta to this quinoa salad for extra tangy flavor Instructions In a small bowl whisk together the olive oil, lemon, red wine vinegar, Dijon mustard, agave syrup (or honey), oregano, salt, and pepper
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I keep the leftover chicken salad in my fridge for 3-5 days
Slice the chicken tenders and serve them on top of the salad
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