Name: Southwest Grilled Chicken & Quinoa Salad
Prep time: 15 min
Ingredients: Marinade; 2 lbs chicken thighs, boneless & skinless; 1 Southwest Fiesta blend; 1 tsp (2 cloves) garlic, minced; 1/3 cup lime juice; 1/3 cup olive oil; Salad; 3 cups (black) quinoa, cooked*; 2 bell peppers; green, red or yellow deseeded & diced; 2 cups cucumber, diced; 1 avocado, diced; Dressing; 1 cup yogurt + 2 tbsp water; 2 tbsp lime juice; 2 tsp honey; 1 serrano chili (optional); 1/2 cup cilantro, chopped

All recipes

Jane

Servings:

Prep time:

00:15

1 Rating

A bowl filled with nutty ancient grains, crunch veggies, spiced grilled chicken & a punchy dressing

Ingredients

Marinade
2 lbs chicken thighs, boneless & skinless
1 Southwest Fiesta blend
1 tsp (2 cloves) garlic, minced
1/3 cup lime juice
1/3 cup olive oil
Salad
3 cups (black) quinoa, cooked*
2 bell peppers; green, red or yellow deseeded & diced
2 cups cucumber, diced
1 avocado, diced
Dressing
1 cup yogurt + 2 tbsp water
2 tbsp lime juice
2 tsp honey
1 serrano chili (optional)
1/2 cup cilantro, chopped

Instructions

Grill: 1) add the chicken & the marinade ingredients to a small container with a lid or a ziplog bag; massage the ingredients together & leave to rest in the refrigerator for a few hours or overnight. 2) When ready to cook, preheat the grill to 325F. 3) Cook the chicken thighs for 8 minutes on each side or until the internal temperature of the chicken reaches 165°F, brushing with the marinade once during cooking. 4) Remove the chicken; cover & allow to rest while you prepare the salad & dressing ingredients 5) slice the chicken and toss into the salad; season & spoon the dressing over the top.