Directions:

• Gather all your ingredients. Open the packages of Seeds of Change Quinoa and Brown Rice with Garlic and set them aside. Dice the Roma tomato and green bell pepper, chop the scallions, and cut the mozzarella cheese sticks and salami into bite-sized pieces.
• If you haven’t already, cook the boneless, skinless chicken breast until it’s fully cooked and no longer pink. Allow it to cool before cutting it into bite-sized pieces.
• In a large mixing bowl, combine the precooked quinoa and brown rice with garlic, diced tomato, diced green bell pepper, chopped scallions, and the chicken pieces.
• Next, stir in the light mozzarella cheese and light salami to the mixture. The cheese adds a creamy texture, while the salami brings a delightful savory flavor.
• Sprinkle the fat-free feta cheese over the salad mixture. This will enhance the flavor profile and add a tangy element that complements the other ingredients beautifully.
• Drizzle the light Olive Garden Salad Dressing over the combined ingredients. Use a serving spoon to gently mix everything together until all ingredients are well-coated.
• Before serving, taste the salad and adjust the seasoning or dressing if necessary. You can add more dressing for extra flavor or season with salt and pepper according to your preference.
• You can serve the salad immediately or store it in airtight containers in the fridge for up to five days. Enjoy it cold, or let it sit at room temperature for a bit before serving.