Do you ever look at a food picture and find it so drool-worthy that the only thing you can think is “I need that.” That’s what happened when I looked at this Quinoa BBQ Chicken Salad. I’m not even sure what made me want it so much but the fresh looking ingredients combined with the variety of colors struck me and I knew I had to make it.
Now when I read the title I had it in my head that all of this was piled high on top of greens. That turned out not to be the case but instead of dashing my “food fantasy” I piled the whole sha-bang on top of a heaping pile of greens. It totally worked out well.
The chicken is cooked and then combined with BBQ sauce. The corn, quinoa, and black beans are coated with BBQ as well. Then the entire combination is placed on a bed of greens and sprinkled with cheese, avocado, and cilantro. It was really a mouth-watering combination and made for a great entree salad.
BBQ Chicken Quinoa Salad (adapted from What’s Gaby Cooking)
4 c. mixed greens
1 T. olive oil
2 small chicken breasts
1 t. salt
1 t. black pepper
1/2 c. BBQ sauce, divided
1 1/2 c. quinoa, cooked
1/2 c. corn
1/2 c. black beans, rinsed and drained
1 avocado, chopped
1/4 c. cheddar cheese, shredded
1/4 c. cilantro, chopped
Ranch dressing (optional)
1. Heat the oil in a large skillet over medium heat. Sprinkle the chicken with salt and pepper then add to the pan and cook for 6-8 minutes per side or until cooked through.
2. Remove from skillet and dice the chicken. Toss in a large bowl with 1/4 cup of BBQ sauce, quinoa, corn, and black beans. Toss until coated.
3. Place the mixed greens on plates. Top with the chicken and quinoa mixture. Sprinkle with avocado, cheese, cilantro, and remaining BBQ sauce.
4. Serve with ranch if desired.