Wendy’s Chicken Quinoa Salad Recipe

We pile our favorite gyro fixin’s into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It’s a must here, too. —Leah Lyon, Ada, Oklahoma

 5 ½ cups Plus 2 tablespoons water, divided
 ¾ cup Quinoa, rinsed
 2 tbsp Reduced-fat plain yogurt
 1 tbsp Reduced-fat mayonnaise
 1 tsp Sriracha chili sauce
 ¼ cup Crumbled reduced-fat feta cheese
 1 Medium cucumber, seeded and diced
 ¾ cup Finely chopped fresh parsley
 2 Green onions, chopped
 ¼ cup Extra virgin olive oil
 3 tbsp Lemon juice
 ¾ tsp Greek seasoning
 1 Package (6 ounces) ready-to-use grilled chicken breast strips
 1 Medium tomato, finely chopped

1

In a small saucepan, bring 1-1/2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.

2

For dressing, place remaining water, yogurt, mayonnaise, chili sauce and cheese in a small food processor or blender. Cover; process until blended.

3

In a fine-mesh strainer, rinse cooked quinoa with cold water; drain well. In a bowl, toss quinoa with cucumber, parsley, green onions, oil, lemon juice and Greek seasoning. Top with chicken, tomato and dressing.