Southwest Chicken Quinoa Salad
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!