|2||PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts|
|8||tbsp. olive oil|
|2||tbsp. fresh ginger, grated|
|1/4||tsp. black pepper|
|2||cups cooked quinoa|
|3/4||cup cucumber, peeled, seeded and diced|
|1/2||cup red onion, diced|
|1/2||cup jicama, peeled and diced|
|1/2||cup cilantro leaves|
|1/4||cup lime juice, about 3 or 4 limes|
|2||tsp. Asian chili paste, such as Sambal Oelek|
|1||head Boston bibb lettuce|
Heat lightly greased grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip away. Grill chicken breasts 6 to 8 minutes on each side. Chicken is done when it feels firm to touch and meat thermometer inserted in center reaches 170°F. Let cool 5 to 10 minutes, then chop into a small dice.
In resealable plastic bag, combine 4 tablespoons olive oil, ginger, garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add chicken breasts and toss to coat. Marinate in refrigerator 30 minutes or up to 8 hours.
Separate head of Boston bibb into leaves. Cut tops off tomatoes and scoop out insides. Spoon Chicken Quinoa Salad into lettuce leaf and roll up and into hollowed-out tomato, and serve.
In bowl, combine diced chicken, quinoa, cucumber, red onion, jicama and cilantro. In glass measuring cup, whisk together lime juice, sugar, chili paste, and remaining salt and black pepper until sugar dissolves. Whisk in remaining 4 tablespoons olive oil. Pour dressing over Chicken Quinoa Salad and toss well to combine.
You can use the extra Chicken Quinoa Salad as a stuffing for zucchini, apples and artichokes or just use as a side salad. For a spicier dressing, try using Korean gochujang chili paste.