Chicken & Quinoa with Cumin Vinaigrette

Chicken & Quinoa with Cumin Vinaigrette

Chicken & Quinoa with Cumin Vinaigrette

A delicious swap for white chicken chili.
Course Salad
Servings 4 people


  • Fresh Express 50/50 Mix
  • 1 cup cooked quinoa cooled
  • 2 cups rotisserie chicken shredded
  • 1 cup cooked white cannellini rinsed and drained
  • 1 Tablespoon red wine vinegar
  • 1 cup grape tomatoes
  • 1 cup cucumber peeled, seeded and chopped
  • 1/4 cup fresh parsley chopped coarsely

Dressing Ingredients:

  • 4 Tablespoons fresh lime juice
  • 1 Tablespoon rice vinegar
  • 1/3 cup olive oil
  • 1/2 teaspoon sugar
  • 3/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder


  • Cook quinoa according to package directions, let cool.
  • Mix beans with vinegar, set aside.
  • In salad bowl, empty the lettuce bag and add tomatoes, cucumber, parsley, chicken, cooled quinoa and white beans.
  • Add dressing and toss well.
  • Divide the salad onto individual plates.

Dressing Instructions:

  • Mix all ingredients and blend well.
Made with
50/50 Mix

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