Recipe
Salad
Southwest Chicken and Quinoa Salad with Avocado Vinaigrette
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Southwest Chicken | ||
| 2 tbsp. ground Ancho chili | ||
| 1 tsp. ground coffee beans | ||
| 2 tbsp. taco seasoning | ||
| ⅛ tsp. sugar | ||
| 3 (4 oz each) boneless, skinless chicken breasts | ||
| Quinoa Salad with Avocado Vinaigrette | ||
| 1 c. cooled prepared quinoa | ||
| ¼ c. no-salt-added canned black beans, rinsed | ||
| 4 mushrooms, quartered and roasted | ||
| 6 cherry tomatoes, halved | ||
| 2 tbsp. chopped fresh cilantro | ||
| 3 tbsp. Avocado Vinaigrette | ||
| Avocado Vinaigrette | ||
| 1 ripe avocado, peeled, pitted and diced | ||
| 1 clove(s) garlic | ||
| Juice of 1 lime | ||
| 10 pickled jarred jalapeno slices | ||
| ⅓ c. jalapeno juice | ||
| ½ tsp. ground cumin | ||
| ½ tsp. sugar | ||
| 1 c. olive oil |
Directions
- To make Southwest Chicken, mix Ancho chili, ground coffee beans, taco seasoning and sugar in a small bowl. Dust each side of all chicken breasts with the prepared rub.
- Grill chicken on each side for about 6 minutes or until internal temperature reaches 165 degrees.
- Remove from heat and let cool a minimum 5 minutes, then slice.
- To make Quinoa Salad with Avocado Vinaigrette, combine quinoa, beans, mushrooms, tomato and cilantro in a medium bowl; toss together. Add vinaigrette, being sure to coat all ingredients well.
- Plate 1/2 cup of the salad on a plate with 1 chicken breast sliced over top of the salad.
- To make Avocado Vinaigrette, using a blender, puree avocado, garlic, lime juice, jalapeno, jalapeno juice, cumin and sugar together. While blender is running slowly, pour olive oil into avocado mixture creating an emulsion.
Recipe Source:
Hy-Vee chefs.