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Chicken & Quinoa with Cumin Vinaigrette
A delicious swap for white chicken chili.
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Course
Salad
Servings
4
people
Ingredients
1x
2x
3x
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
Instructions
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.
Keywords
Chicken, Protein, Quick & Easy, Regional & Ethnic, Salads, Spinach, Spring Mix