Southwest Chicken Quinoa Salad

Protein-packed and filling quinoa salad with chicken and veggies. Flavorful, satisfying and of course, simple. I usually make this meal after my husband grills out chicken and corn - great way to use up leftovers!

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Ingredients

Salad

• 2-3 cups cooked quinoa, cooled

• 2 cups BBQ chicken, chopped

• 1-2 ears corn, cut off the cob (grilled if possible)

• 1 bell pepper (red, orange, or yellow), diced

• 1-2 tomatoes, diced

• ½ cucumber, diced

• ¼-½ red onion, finely diced

• 2 cups shredded cabbage

Creamy Lime Dressing

• ¼ cup plain Greek yogurt

• 1 tbsp olive oil

• Juice of 1 lime

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp smoked paprika

• ¼ tsp garlic powder

• Salt and pepper

• Optional: 1 tsp honey or 1 tbsp BBQ sauce for a hint of sweetness

Optional toppings (if you have them)

• Avocado

• Cilantro

• Black beans

• Cotija cheese

• Crushed tortilla chips or pepitas

• A few extra squeezes of lime

This is one of those salads that’s actually better the next day, making it a fantastic meal prep lunch. The cabbage holds up beautifully, and the flavors continue to develop overnight.

Instructions

1. Cook the quinoa and let it cool. I like to use my rice cooker to make my quinoa.

2. If you have a grill going, grill the corn and bell pepper for a few minutes until lightly charred. (Not necessary, but it adds amazing flavor.)

3. Combine all of the salad ingredients in a large bowl.

4. Whisk together the dressing and toss with the salad.

5. Taste and adjust with extra lime juice, salt, or chili powder.