Chicken salad grain bowl with hummus and feta

By Jason Skrobar
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YIELDS
4 BOWLS

Ingredients

  • 2 cups mixed greens, baby spinach or arugula
  • 2 cups chicken breast or thighs, chopped
  • 2 cups leftover cooked grains, such as brown rice, quinoa or farro (any grain will do)
  • 2 cups hummus
  • 2-3 carrots, shredded
  • 1 cucumber, diced
  • 2 red peppers, diced
  • 1 cup of fresh peas, steamed or blanched
  • 1 cup feta cheese
  • 1/2 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon grainy dijon mustard
  • 2 cloves of garlic, minced
  • Kosher salt and pepper to taste

Directions

  1. Salad grain bowls are really simple to prepare, as most of the ingredients are already in your fridge and ready to eat. If you don’t have grains that are already cooked - this would be the the most time consuming part of your prep. Typically grains take anywhere from 15 minutes for quinoa, to 40 minutes for brown rice. I like to have containers of cooked grains in my fridge at all times. They’re great to add to salads, but I also throw them into omelettes and stir fry’s.
  2. To prepare this bowl, add a bed of your preferred greens to the bottom of a large bowl. In one quadrant add chicken, to another some cooked grains, a dollop of hummus in the middle and scatter the veggies and feta all over.
  3. To make the dressing, simply add all the ingredients to a mason jar and shake well for a minute.
  4. Top the bowl with as much dressing as you like, toss and enjoy!

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