Chili Lime Chicken Quinoa Salad

This is a light, refreshing salad that is big on taste. The spicy chicken, zesty limes, and creamy avocado will remind you of summer.

New Yield

Ingredients

Cook quinoa according to package directions
Microwave corn to defrost, rinse beans. Chop onions, bell pepper, mango, and cilantro. Slice limes in half.
In a large skillet over medium-high heat, sear chicken breast in 1T olive oil until golden brown on first side. Flip and sprinkle chili powder over chicken. Squeeze 1/2 lime per chicken breast over the meat. Add squeezed limes to the pan for added flavor.
Reduce heat to medium to avoid burning the spices and flip often to evenly coat the chicken in the chili lime sauce. Cook 4-5 minutes per side or until chicken has reached 150F. When the chicken is cooked fully remove from the pan and add salt to taste.
In a serving bowl add corn, rinsed black beans, chopped green onions, bell pepper, mango, cilantro, and cooked quinoa. Add remaining olive oil, lime juice, salt and pepprer to taste. Mix well.
To serve portion 1 cup of quinoa salad onto plate, place 1 chicken breast on top, and garnish with 1/2 sliced avocado.

Price Per Serving : $3.17
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