In a measuring cup, whisk together ¼ cup of olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of apple cider vinegar, 1 teaspoon of oregano, and a pinch of kosher salt and pepper. Set it aside to allow the flavors to marry.

In a medium saucepan, bring 1 cup of water to a rolling boil. Rinse ½ cup of quinoa under cold water until the water runs clear. Add the rinsed quinoa to the boiling water, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes.

In a large mixing bowl, combine 2 cups of shredded rotisserie chicken, 1 diced green bell pepper, 1 diced red bell pepper, 1 chopped cucumber, ¼ finely chopped red onion, ½ cup of crumbled feta cheese, and ¼ cup of minced parsley. Mix gently to distribute the ingredients evenly.

Once the quinoa has cooled slightly, add it to the bowl with the salad ingredients. Use a spatula to toss everything together gently.

Pour the prepared dressing over the salad mixture and toss everything together until the dressing evenly envelops each component.