sandy collins
10 Minute Chicken Taco Salad
20 MIN
A New Year’s Message of Gratitude From Chairman Jim Perdue
Southwest Chicken Quinoa Salad
In The Refrigerated Meat Case
In The Refrigerated Meat Case
In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 20min
Serves 4
Ingredients
1 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.) or PERDUE® SIMPLY SMART® ORGANICS Gluten Free Grilled Chicken Breast Strips (6 oz.)
1 1/2 cups chicken stock
1 cup quinoa
1 red bell pepper, diced (about 1/2 cup)
2 green onions, sliced
1/2 lemon, juiced
2 tbsp extra virgin olive oil
salt and pepper to taste
Step 1
Cook
Cook chicken according to package instructions. Chop into 1-inch pieces and set aside. Bring chicken stock and quinoa to a boil. Simmer until tender, about 10 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
Step 2
Combine
In a large bowl combine the cooked quinoa, red bell pepper, green onions, lemon juice, olive oil, salt and pepper.
Step 3
Serve
Stir in chicken pieces and mix well. Serve chilled or at room temperature.
TIP
TIP: For an easier version of this salad, all you need is quinoa, lemon juice and chopped tomatoes...then just add chicken.
Hi! Is there anything we can help you find?
Need help finding something?
Our hours of operation are from 9.00 AM to 6:30 pm EST, Monday - Friday.
Please contact us or text us at 1.800.4Perdue (1.800.473.7383).
Sign up for recipes and more!
