I’m not sure about you guys, but I always order the same things at restaurants and never order anything new. One thing that I’ve been loving and ordering a lot lately is the Spicy Santorini Salad from CHOPT. It is filled with lots of trendy, nutritious foods such as chicken, quinoa, kale, quinoa, and feta. The dressing it comes with is a tahini-based dressing that tastes perfect with this combo.
I’ve been on a quest to recreate this meal for you all because I love it, and I know CHOPT isn’t everywhere yet like Panera. I’m still on the hunt to find a comparable dressing, but for my recreation I used a simple greek dressing. The feta gives this salad great flavoring, but I’ve been omitting it because cheese wreaks havoc on my face 😦
Try out this recipe and let me know what you think! It’s great for meal preps, and you could also make the ingredients ahead of time and throw it all together the night before. One thing to note is this salad is warm, so if you make it the night before, you’ll want to reheat everything but the salad dressing. Also, feel free to change the servings of each ingredient to your preferences.
- Big handfuls of Kale
- 4 oz of Chicken
- 1 TBS Feta
- ½ serving of Quinoa
- A few pieces of Pita Chips (these ones from Trader Joe’s are the best ones I’ve ever had)
- 2 TBS Greek dressing
- ½ cup of Chick Peas (optional)
- Cook quinoa according to the instructions on the packaging (make sure to rinse it before cooking)
- Cook the kale according to instruction on the packaging (this salad requires the kale to be cooked and not crunchy)
- Combine kale, feta, and pita chips and use a chopper to break up the pieces into bite sized bits
- Combine kale, feta, and pita, quinoa, and chicken (chick peas optional) into a bowl and toss with salad dressing (make sure all the ingredients are warm except for the dressing)