Southwest Chicken Quinoa Salad

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You'll Need:

3 cups boneless skinless chicken breast, diced and seasoned with your favorite taco seasoning + olive oil (or: 1 teaspoon each: olive oil, chili powder, garlic powder, onion powder, 1/2 teaspoon oregano, 1/4 teaspoon each: cumin, salt, pepper)

3 cups cooked quinoa

1 1/2 cups cooked black beans (I used canned, just drain & rinse them)

1 1/2 cups cooked corn kernels (Canned, frozen, fresh, you pick!)

1 bell pepper, diced

1/2 cup red onion, finely diced

4 green onions, sliced

1 serrano pepper, seeded and finely diced

For the Dressing:

Juice of 2 limes

1 1/2 tablespoon olive or avocado oil

1 tablespoon honey

2 garlic cloves

1 1/2 teaspoon chili powder

1 teaspoon oregano

1/2 teaspoon cumin

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper

2 tablespoons cilantro


In a skillet:

Brown seasoned chicken in 1 tablespoon olive oil


Mix:

Chicken, quinoa, corn, black beans, bell pepper, red onion, green onion, and serrano well in a large bowl


Pulse:

Together in a food processor all dressing ingredients


Pour:

Dressing over salad


Mix:

Then cover and refrigerate for at least 2 hours


Top:

With guacamole, sour cream, tortilla chips or whatever your heart desires!


Enjoy!

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