Chicken Quinoa Salad

• 1-1/2 cups plus 2 tablespoons water, divided
• 3/4 cup quinoa, rinsed
• 2 tablespoons reduced-fat plain yogurt
• 1 tablespoon reduced-fat mayonnaise
• 1 teaspoon Sriracha chili sauce
• 1/4 cup crumbled reduced-fat feta cheese
• 1 medium cucumber, seeded and diced
• 3/4 cup finely chopped fresh parsley
• 2 green onions, chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 3/4 teaspoon 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.

water, quinoa, yogurt, mayonnaise, chili sauce, feta cheese, cucumber, fresh parsley, green onions, extra virgin olive oil, lemon juice, seasoning, ready, tomato

Taken from www.tasteofhome.com/recipes/chicken-quinoa-salad/ (may not work)