Barbecue Chicken & Quinoa Salad

30m
Prep Time
30m
Cook Time
1h
Ready In


"Here is one more quinoa salad that my family really likes, the chicken and ears of corn is best when it is grilled, this is not a cold salad it is a main dish salad that should be served warm"

Original is 4 servings

Nutritional

  • Serving Size: 1 (304.8 g)
  • Calories 372.9
  • Total Fat - 12 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 27 mg
  • Sodium - 503.7 mg
  • Total Carbohydrate - 49.8 g
  • Dietary Fiber - 5.4 g
  • Sugars - 6.6 g
  • Protein - 18.7 g
  • Calcium - 305.2 mg
  • Iron - 3.4 mg
  • Vitamin C - 18.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Rinse quinoa very well in a fine mesh sieve under cold running water. Combine with the chicken broth in a saucepan then bring to a boil. Place a lid on top, lower heat to medium-low, and cook until quinoa is tender, about 20 minutes.

Step 2

Meanwhile, season both sides of the chicken breasts with salt & pepper, then grill over medium-high heat for 4-5 minutes a side, or until no longer pink in the center. Add corn to the grill at the same time, and rotate every couple of minutes to evenly char on all sides. Remove chicken and corn to a plate and let cool slightly. Shred or cut chicken into cubes, then mix with enough BBQ sauce to coat. Slice kernels off the cob.

Step 3

Mix together Greek yogurt and 1/4 to 1/3 cup barbecue sauce in a bowl. Evenly divide the cooked quinoa, shredded BBQ chicken, grilled corn, black beans, and shredded cheese between four plates. Drizzle with yogurt/BBQ sauce mixture.

Tips


No special items needed.

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