Wednesday, July 13, 2016

grilled chicken in lime avocado quinoa salad

I loved this salad.  It's one that will be great to pull out for meals and snacks.  My kids didn't go for it but I had a feeling they wouldn't.  More for me!

grilled chicken in lime avocado quinoa salad (adapted from Chatelaine)
2 cups water
1 cup quinoa
2 tablespoons olive oil
1/3 cup freshly squeezed lime juice, about 1 1/2 limes
1 tablespoon rice vinegar or cinder vinegar
1 teaspoon honey
1/4 teaspoon cumin
1/4 teaspoon salt
pinch of cayenne pepper
2 tablespoons chopped fresh cilantro
1 avocado diced
1 cup red bell pepper, diced
1/3 cup minced red onion
3 boneless, skinless chicken breasts
1/2 cup mozarella cheese, diced
3/4 cup broken, unsalted tortilla chips, broken (optional)
Preheat the grill on high.
Combine the water and quinoa in a medium saucepan and bring to a boil.  Reduce to a simmer, cover and cook for 13 minutes.  Remove from heat and let cool completely.
Whisk together the oil, lime juice, vinegar, honey, cumin, salt, cayenne and cilantro.  Gently toss the avocado with the dressing and set aside.
Place the cooled quinoa, red pepper, red onion and avocado in a medium bowl.  Gently toss and set aside. 
Grill chicken breasts until they are done (I sprinkled mine with Pappy's garlic seasoning).  Cube.  Let the chicken cool then toss into the salad.  Add the diced cheese.  Serve on individual plates then sprinkle with tortilla chips, if using.

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