How beautiful does this dish look! I almost hated to eat it! (ALMOST) My very good friend, Michele, gave me this recipe last Summer and it has remained on heavy menu-rotation in my kitchen ever since. It's super simple to make and incredibly delicious! It's also lite and healthy. In my opinion, it's the perfect Summer dish.
I usually toss two extra chicken breasts (boneless skinless) into our weekend BBQ mix. (Yes, we grill every weekend year round.) And that way I always have the right amount of cooked chicken for this salad. If you are a vegetarian, simply leave the chicken out altogether. Maybe just add some more veggies. (The original recipe called for cucumber, celery, and some feta.) I have played around with it over the past few months, and ended up with more of a Southwest inspired version. So good!
Ingredients For Salad:
2 cups uncooked quinoa
1 tsp Better Than Bouillon
1/4 tsp cumin
1 Lb grilled chicken, chopped
1 red bell pepper, diced
1/2 cup green onions, thinly sliced
1 cup chopped cilantro
1 15 oz can black beans, drained and rinsed
1 1/2 cups frozen corn, semi thawed
2 Hass avocados
Ingredients For Dressing:
3 Tbs extra virgin olive oil
3 Tbs lemon juice
3 Tbs rice vinegar
1 Tbs sugar
1/2 tsp kosher salt
1/2 tsp cumin
1/2 tsp chili powder
*Whisk all ingredients in a small bowl and set aside
Cook quinoa according to package directions. Add the Better Than Boullion and 1/4 tsp cumin to the boiling water. I like to use Ancient Harvest Brand quinoa because it's pre-washed.
When quinoa is ready, fluff it with a fork and turn it out into a large bowl to cool. While quinoa is cooling, chop your bell pepper, green onion, cilantro, and chicken. Add all chopped ingredients along with your corn and black beans to a large salad bowl. Gently mix in the cooled quinoa. Drizzle with dressing and toss to coat. Refrigerate for an hour so that all the flavors have time to meld. Right before serving, chop your avocado and gently fold in to salad.
LESLIE'S NOTES: I like to add my avocado to each individual dish I serve from the main bowl of this salad. That way we can enjoy the leftovers throughout the week without any brown avocado chunks in there. Enjoy!
Recipe adapted from the one given to me by: Michele Carnohan. Thanks, Michele!
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