sandy collins
10 Minute Chicken Taco Salad
20 MIN
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.
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