Rinse the quinoa under cold water, then combine it with the low-sodium chicken broth and mashed garlic in a saucepan; cook according to package instructions until liquid is absorbed and quinoa is tender (about 15–20 minutes).
While the quinoa cooks, heat and prepare the diced Tyson Grilled & Ready chicken according to the package directions; keep warm or cool slightly.
In a large mixing bowl, combine the diced red onion, diced red bell pepper, chopped kalamata olives, crumbled feta, chopped parsley, and chopped chives.
Make the dressing by whisking together the fresh lemon juice and balsamic vinegar, then slowly whisk in the olive oil until emulsified.
Add the cooked quinoa and prepared chicken to the bowl with the vegetables and herbs, pour the dressing over the salad, and gently toss until everything is evenly coated.
Serve immediately or refrigerate and serve cold.
