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Southwestern Honey BBQ Chicken Quinoa Salad

Cheyanne Bany
  • 32 minutes
  • Serves 4

INGREDIENTS

2

Boneless, Skinless Chicken Breasts ((about 1 pound total) – lightly pounded to an even thickness*)

Rub:

1 tbsp

Olive Oil

1/2 tsp

Kosher Salt

1/2 tsp

Onion Powder

1/2 tsp

Garlic Powder

1/2 tsp

Chili Powder

1/2 tsp

Sweet Paprika

1/2 tsp

Light Brown Sugar

1/8 tsp

Black Pepper

Honey BBQ Sauce:

1/2 cup

BBQ Sauce ((use your favorite)*)

2 tbsp

Honey (*)

1 tsp

Liquid Smoke

Salad:

1 cup

Cooked Quinoa

1

head Bibb Lettuce (– chopped)

2

Ears Corn (– shucked)

3/4 cup

Canned Black Beans (– drained and rinsed)

1

Red Bell Pepper (– small diced)

1/3 cup

Red Onion (– small diced)

2

Green Onions (– thinly sliced)

1/2 cup

Monterey Jack Cheese (– Shredded)

1/4 cup

White Cheddar Cheese (– Shredded)

1/4 cup

Tortilla Strips

Avocado Dressing:

1

Avocado (– peeled, pitted and roughly chopped)

1

medium Shallot (– roughly chopped)

1 1/2 tbsp

Lime Juice

2 tbsp

White Wine Vinegar

3 tbsp

Cilantro Leaves

1/4 cup

+ 2 TBS Extra Virgin Olive Oil

1/4 tsp

Kosher Salt