It’s great to have some baked chicken on hand — it makes this salad super quick to throw together during the week. If you don’t have any, baking chicken takes about 30 minutes in the oven, so do this first.

Cook the quinoa: add ¼ cup quinoa (or more if you want leftovers) to a pot and cover with about 1 inch of water. Add a pinch of salt and bring to a boil.

Once boiling, lower the heat to a simmer. Cook for about 15 minutes, or until the quinoa is fluffy and tender. Fluff it with a fork when done.

In a large salad bowl, combine the mixed greens, olives, banana peppers, artichokes, cooked quinoa, and chicken.

Drizzle with balsamic or Italian dressing, toss gently, and enjoy!