we are on a quinoa kick over here. maybe it’s because of it’s light, toasty character or that you can add it to just about anything. this salad was no exception. it made for a perfect sunday afternoon lunch paired with a refreshingly cold margarita.
barbecue chicken quinoa salad
serves four.
what you’ll need:
1 cup dry quinoa cooked according to directions
1 rotisserie chicken, shredded
1/2 cup barbecue sauce
1 can black beans, drained
1 ear of corn cut off the cob
1/2 cup grape tomatoes, cut in half
1 avocado, diced
1/4 cup cilantro, finely chopped
1/4 green onions, chopped
4 TB pepitas
baby salad greens
here’s how:
combine shredded chicken and barbecue sauce, toss to coat. in a large bowl combine all ingredients except for pepitas, avocado and salad greens. plate the salad on top of a handful of greens. top with avocado and pepitas. enjoy!
* you could easily add some pepperjack cheese for an extra kick or a tad of ranch dressing. however, i am working on cutting out cheese from a portion of meals and the dressing isn’t necessary since the barbecue sauce coats everything nicely.
Leave a Reply