Layered Mediterranean Chicken Salad

Layered Mediterranean Chicken Salad

Prep: 45 minutes plus 4 hours chilling • Makes: 12 (1 1/8 cup) servings

2 1/2 cups cooked quinoa
1 English cucumber, seeded, cut into ¼-inch pieces
3 cups cooked shredded chicken
1 large red onion, finely chopped
1/3 cup coarsely chopped fresh Italian flat-leaf parsley leaves
1/3 cup coarsely chopped fresh mint leaves
3 tablespoons finely chopped fresh dill
1 can (15.5 ounces) Weis Quality No Salt Added Garbanzo Beans, drained and rinsed
1 jar (12 ounces) roasted red peppers, drained and chopped
1 package (6 ounces) crumbled feta cheese
3 medium tomatoes, chopped
4 garlic cloves, minced
1 cup fresh lemon juice
3/4 teaspoon Weis Quality Dijon Mustard
3/4 teaspoon Weis Quality Iodized Salt
3/4 teaspoon freshly ground black pepper
1/3 cup Pompeian® Robust Extra Virgin Olive Oil

1. In the bottom of a 3-quart glass trifle dish or bowl, layer quinoa, cucumber, chicken, onion, parsley, mint, dill, beans, red peppers, feta cheese and tomatoes.

2. In medium bowl, whisk together garlic, lemon juice, mustard, salt and black pepper; slowly drizzle in oil, stirring constantly. Evenly pour juice mixture over tomatoes. Cover with plastic wrap; refrigerate at least 4 hours before serving. Makes about 14 cups.

Approximate nutritional values per serving:
264 Calories, 14g Fat (4g Saturated), 44mg Cholesterol, 477mg Sodium,
21g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 15g Protein