Easy Blackened Chicken and Quinoa Salad
A vibrant, tasty. complete meal salad!
Servings 6 servings
Ingredients
- 1 cup quinoa cooked in 2 cups broth or water according to package directions
Lime Vinaigrette:
- ½ cup olive oil
- ¼ cup freshly squeezed lime juice
- 2 Tablespoon honey
- generous pinch sea salt
- a few turns of freshly ground pepper
Salad:
- 4 cups chopped romaine
- 1 cup cherry tomato medley slice tomatoes in half
- ½ cup roasted salted cashews
- ½ small cucumber peeled and diced
- ¼ of small red onion thinly sliced
- 1 ripe avocado diced
The Chicken:
- 2-3 cups shredded rotisserie or leftover roasted chicken
- olive oil
- blackened cajun spice
Instructions
- Cook quinoa with broth or water according to package instructions, strain and allow to cool. While quinoa is cooling, make vinaigrette by placing all ingredients into a mason jar and shaking or whisking until emulsified.
- Prepare lettuce, vegetables, avocado and nuts. Place on platter.
- If using cooktop chicken linked above, cook as directed using cajun spice, if using rotisserie or roasted chicken: Shred chicken into bite size pieces
- Place pan on medium heat. Reheat chicken until warm.
- Sprinkle with cajun spice mix to your liking. Stir.
- Toss cooled quinoa into greens. Add chicken and toss again.
- Dress salad and toss, sprinkle with sea salt and freshly ground pepper to taste. Serve