Peach Chipotle Chicken Quinoa Salad
Ingredients
The Chicken
-
1
pound
skinless chicken breast
-
1
teaspoon
garlic powder
-
½
teaspoon
cumin
-
to taste
pinch
kosher salt
-
to taste
pinch
pepper
-
⅓
cup
chipotle mayo
The Salad
-
5
cups
chopped green salad
-
2
cups
cooked quinoa
-
1
each
bell pepper, chopped or sliced
-
1
each
peach, sliced or diced
-
½
each
lime, juiced
-
splash
balsamic vinegar
-
to taste
sea salt
-
to taste
pepper
Optional Toppings & Garnishes
-
to taste
lime wedges
-
to taste
fresh cilantro
-
to taste
avocado
-
to taste
crumbled feta cheese
-
to taste
cherry tomatoes or cooked corn
Instructions
- Rub the chicken breast with garlic powder, cumin, salt, and pepper, then grill or bake until cooked through.
- Let the chicken rest for 5 minutes before slicing or chopping it.
- Mix the sliced chicken with 2-3 tablespoons of chipotle mayo, reserving some for the salad.
- In a large bowl, combine the chopped salad, quinoa, peppers, and peaches, then toss together.
- Add the chicken to the salad mixture and toss again.
- Squeeze fresh lime juice and add a splash of balsamic vinegar on top.
- Incorporate any additional toppings and the remaining chipotle mayo.
- Serve immediately or store in the fridge for up to 2 days, adding avocado just before serving.
Nutrition Facts (estimated)
Servings
5
Calories
264
Total fat
8.6g
Total carbohydrates
23.6g
Total protein
22.3g
Sodium
408.3mg
Cholesterol
68.6mg
You might also like