Chicken Quinoa Salad with Cilantro Lime Ranch Dressing
Servings Per Recipe: 4
Calories from Fat
Trim all fat off chicken, butterfly to flatten to even thickness.
Season chicken with pepper. Coat with oil.
Preheat oven to 425˚F. Place chicken on pan in a single layer.
Roast in a 425˚F oven for 6 to 8 minutes. Turn chicken over and roast an additional 7 to 8 minutes. Cool chicken, slice on bias ¼ inch.
Quinoa: Bring broth to a boil. Add quinoa and stir. Boil uncovered for 10 to 12 minutes or until crunchy, but completely cooked. Do not stir. Drain. Let quinoa sit in a colander for 5 minutes. Fluff with fork.
Cilantro Lime Dressing: Combine all ingredients and refrigerate for at least 1 hour prior to serving.
Salad Mix: Prepare vegetables according to recipe.
Salad Build: Place 4 ounces mixed greens in a bowl. Add Quinoa and Cilantro Lime Dressing, toss to evenly coat. Top with red onion, cucumbers, tomatoes and carrots. Spread vegetables evenly on top. Top with 2 ounces sliced chicken.