Chicken Quinoa Salad with Cilantro Lime Ranch

Freshness on a plate – roasted chicken, carrots, cucumbers and tomatoes over mixed greens and quinoa

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Prep Time: 20 min
Cook Time: 35 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

3 (4 ounces) chicken breasts, boneless and skinless
¼ teaspoon ground black pepper
2 teaspoons olive oil

Quinoa
1½ cups low sodium chicken broth, canned
½ cup white quinoa

Cilantro Lime Dressing
1 tablespoon lime juice
1 tablespoon cilantro leaves, finely chopped
2 teaspoons taco seasoning
1 cup original light ranch dressing

Salad Mix
12 cups mixed greens
1 cup red onion, julienned ¼ inch
1 cup cucumbers, seeded and diced ¼ inch
1 cup tomatoes, diced ¼ inch
1 cup carrots, shredded

Allergens:

Eggs, Gluten, Milk, MSG, Soy

Nutritional Information

Directions:

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.