Start by rinsing the quinoa under cold water. In a medium saucepan, add the rinsed quinoa and 2 cups of water. Bring it to a boil, then reduce the heat to low and let it simmer for about 15 minutes until tender.

While the quinoa cooks, heat a skillet over medium heat. Season the chicken breasts with salt, pepper, and dried oregano before cooking them for about 6-7 minutes on each side until fully cooked. Remove from heat and let them rest.

In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and chopped parsley.

Once the quinoa has finished cooking, fluff it with a fork and add it to the bowl of veggies.

Slice the chicken and place it on top of the salad. Then, sprinkle with crumbled feta cheese, drizzle with olive oil and balsamic vinegar, and season with salt and pepper to taste. Toss everything gently to combine.