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Barbecue Chicken Quinoa Salad

Posted by Teaoli on

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from What’s Gaby Cooking

Salad Ingredients:

1 ½ c. cooked quinoa
½ c. fresh corn, cut from the cob
½ c. black beans, rinsed and drained
1 cup shredded barbecue chicken
1 avocado, chopped
3-4 Tbsp. white cheddar cheese, shredded
2 scallions, chopped
Cilantro for garnish

Barbecue Sauce Ingredients:

1 c. Balsamic Vinegar
(Dark ChocolateEspressoMapleRaspberryRed AppleTangerineTraditional, etc.)
¾ c. ketchup
⅓ c. brown sugar
1 clove garlic, minced
1 Tbsp. Worcestershire sauce
1. Tbsp. Dijon mustard
½ tsp. salt
½ tsp. freshly ground black pepper

Preparation:

Combine sauce ingredients in a small saucepan and stir until smooth. Simmer over medium heat until reduced by ⅓, about 15 to 20 minutes. Preheat oven to 375°F. Place chicken in a dish and bake for 25 minutes. Remove, spoon half the sauce over the top of the chicken, return the baking dish to the oven and bake for 15 minutes. Shred cooked chicken and combine with salad ingredients, using the other half of the barbecue sauce as salad dressing.


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