Southwest Quinoa Salad with Rotisserie Chicken and Creamy Lime Dressing
This Southwest Quinoa Salad with Rotisserie Chicken is a vibrant, hearty weeknight dinner tossed with creamy lime dressing. Perfect for meal prep or a quick, fresh dinner!
- Method: Lunch
Ingredients
Scale
- 1 cup uncooked quinoa and your choice of seasoning
- 2 cups shredded rotisserie chicken
- 10 ounces cooked black beans
- 1 ½ cup cooked corn
- 1 red bell pepper (diced)
- 2 heads romaine lettuce (chopped)
- 1 small red onion (diced)
- 2 tablespoons chopped cilantro
- 1 avocado (sliced)
- ½ cup plain Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon ground garlic
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper (to taste)
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and your choice of seasonings with 2 cups water, bring to a boil, then reduce heat and simmer, covered, for ~15 minutes or until fluffy.
- Let cool, then transfer to a sealed container and store for up to one week.
- In a small bowl or jar, whisk together Greek yogurt, mayo, lime juice and zest, olive oil, honey, garlic powder, chili powder, cumin, salt, and pepper.
- Taste and adjust seasoning as needed.
- Transfer to a sealed container and store in the fridge for up to 5 days.
- In a large bowl, combine cooked quinoa, shredded chicken, black beans, corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
- Drizzle with the Creamy Lime Dressing and serve
- Make the quinoa by following Steps 1-2 in “Prep Ahead”
- Make the dressing by following Steps 4-5 in “Prep Ahead”
- In a large bowl, combine cooked quinoa, shredded chicken, black beans, corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
- Drizzle with the Creamy Lime Dressing and serve