Chipotle Chicken and Quinoa Salad

Fluffy quinoa combined with tender chicken, black beans, crisp sweet corn, and a zesty chipotle-lime dressing.

• Prep: 15 min
• Cook: 12 min
• Total: 27 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.37/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Saturated-Fat
• Low-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• healthy
• fresh
• crowd-pleaser
• smoky
• tangy
• budget-friendly
• quick
• spicy

Ingredients

• 1 cup quinoa (rinsed)
• 2 cup water
• 1 pound chicken breast (cooked, shredded)
• 1 can canned black beans (15 oz can, rinsed and drained)
• 1 can canned sweet corn (15 oz can, drained)
• 1 red bell pepper (medium, diced)
• 0.5 cup fresh cilantro (chopped)
• 3 tablespoon olive oil
• 3 tablespoon lime juice (fresh)
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 0.5 teaspoon chipotle chili powder
• 1 teaspoon salt

Instructions

1. Add 1 cup rinsed quinoa and 2 cups water to a small pot over high heat. Bring to a boil, reduce heat to low, cover, and cook for 12 minutes until water is absorbed. Fluff with a fork and let cool.
2. In a small bowl, whisk together 3 tablespoons olive oil, 3 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon ground cumin, 1/2 teaspoon chipotle chili powder, and 1 teaspoon salt until blended.
3. In a large bowl, combine the cooled quinoa, 1 pound shredded chicken breast, 1 can rinsed black beans, 1 can drained sweet corn, 1 diced red bell pepper, and 1/2 cup chopped cilantro.
4. Pour the prepared chipotle-lime dressing over the salad and toss well. Divide into 6 lunch containers.

Notes

Store in airtight containers for up to 4 days; can be enjoyed cold or slightly warmed.

Nutrition (per serving)

• Calories: 396
• Protein: 26.6 g
• Carbohydrates: 48.5 g
• Fat: 11.3 g
• Fiber: 8.1 g
• Sodium: 717 mg
• Saturated Fat: 1.3 g
• Sugar: 10.9 g
• Cholesterol: 53 mg