10 Minute Chicken Taco Salad
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In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 1g||5%|
|Total Carbs 30g||10%|
|Dietary Fiber 4g||16%|
|Vitamin A 18%|
|Vitamin C 11%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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
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.
Southwest Chicken Quinoa SaladAdd Your Comment