For the Salad

• 1 cup of quinoa, cooked
• 2 cups of spinach
• 1 cup of cherry tomatoes, chopped
• 1 cup of diced cucumber
• 2 T diced red onion (or more to taste)
• 1 lb diced grilled chicken (I seasoned mine with dried dill, lemon, salt and pepper)
• 2/3 cup feta cheese
• diced kalamata olives (10 per serving)
• chopped fresh mint

For the dressing

• 1 cup plain Greek yogurt
• 1/2 cucumber, seeded, finely grated and drained
• 2 cloves garlic, finely minced
• 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
• 1 tablespoons chopped fresh dill
• Himalyan salt and freshly cracked black pepper