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Southwest Chicken Quinoa Salad
make it in:
WITH PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.)
Serves 4 | Prep Time: 0 Min | Cook Time: 30 Min
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.
In a large bowl combine the cooked quinoa, red bell pepper, green onions, lemon juice, olive oil, salt and pepper.
Stir in chicken pieces and mix well. Serve chilled or at room temperature.
TIP: For an easier version of this salad, all you need is quinoa, lemon juice and chopped tomatoes...then just add chicken.
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