Southwest Chicken Quinoa Salad
Treat the guests at your next summer outing to this delicious Southwest Chicken Quinoa Salad full of tender chicken, organic quinoa and plenty of southwest flavors! Top with my Mole Vinaigrette for even more smoky flavor.
- 1/2 cup quinoa
- 3/4 cup chicken broth
- 1/2 cup medium salsa
- 2 cups chopped cooked chicken
- 1 cup frozen corn
- 1 16-ounce can low sodium black beans drained and rinsed
- 1 small green bell pepper diced
- Chopped cilantro
- Lime wedges for garnish
- Mole Vinaigrette
Place chicken broth, salsa and quinoa in a medium sauce pan, bring to a low boil.
Cover, reduce heat to low and simmer 15 minutes.
Stir in chicken, corn, beans and peppers.
Top with cilantro, vinaigrette and a squeeze of lime.
Serve immediately or chill until ready to serve.