Mexican Quinoa Salad with Chipotle Vinaigrette

Ingredients For Salad:

·         1 chicken breast

·         2 cups chopped Romaine

·         1 small tomato

·         Olive oil

·         ¼ cup No salt added Corn

·         ¼ cup Black beans

·         ¼ cup dry Near East- Quinoa and Brown Rice Blend- Roasted Red Pepper Flavor

·         Fresh Gourmet- Tortilla Salad Strips- Santa Fe Style

·         1 tsp. Garlic Powder

·         1 tsp. Cumin

·         1 tsp. Black Pepper

·         2 tbsp. Feta cheese (optional)

 

Ingredients for Dressing:

·         6 tbsp. red wine vinegar

·         ¼ cup honey

·         ¾ cup olive oil

·         ½ tsp. dried oregano

·         1 ½ tsp. salt

·         ½ tsp ground black pepper

·         2 chipotle peppers in adobo sauce

·         2 small garlic cloves, roughly chopped

 

Instructions:

1.       Season chicken breast with garlic powder, cumin and black pepper.

2.       Dice chicken into small cubes.

3.       Dice tomato.

4.       For quinoa, in a medium pot, bring quinoa, 1 tsp olive oil and 1 ¾ cup water to a boil. Once boiling, turn to medium heat and add contents of the spice pack and mix well. Boil for about 15 minutes or until water is absorbed. (This is the instructions to make the whole box. I usually cook the whole box at once and then just store the leftovers in the fridge) You are only going to use ½ cup on the salad once cooked.

5.       In a pan coated with olive oil, grill seasoned chickened on medium heat for about 12 minutes or until fully cooked.

6.       In a large salad bowl, add in the romaine, chicken, quinoa, tomato, corn, black beans, and tortilla strips.

7.       Sprinkle feta cheese on top (optional)

8.       Toss together and enjoy!

Instructions for dressing:

1.       Combine all ingredients together in a blender or food processor until smooth. Taste and adjust seasoning if necessary.

2.       Drizzle on top of salad and enjoy!

3.       Store in fridge in air tight container.

 

Nutrition Facts: For full salad and 2 Tablespoons of dressing

Calories: 658

Protein: 39g

Carbohydrates: 62g

Fiber: 12g

Fat: 25g