Chicken and Quinoa Salad with Chipotle Vinaigrette
Serves: 4
“The phytoestrogens from black beans may be beneficial for managing bloat, stabilizing mood swings, and calming hot flashes.”
Ingredients:
For Salad:
1 pound boneless, skinless, chicken breast
8 cups Romaine lettuce, chopped
2 cups quinoa, cooked (⅔ cup dry)
1 tomato
½ cup canned black beans, drained and rinsed
¼ cup canned yellow corn, drained
1 Tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon black pepper
Optional: feta cheese
For Dressing:
2 chipotle peppers in adobo sauce
2 small garlic cloves, roughly chopped
¾ cup olive oil
⅓ cup red wine vinegar
¼ cup honey
1 ½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
Instructions:
Season the chicken with garlic powder, cumin, and black pepper.
Dice the tomato.
Prepare quinoa according to package instructions. To yield 2 cups of cooked quinoa, you will need ⅔ cups of uncooked quinoa. You can also purchase Minute Quinoa or another premade brand, which is already cooked.
Add 1 tablespoon of olive oil to a large pan over medium-high heat and grill seasoned chicken for about 6-8 minutes on each side, or until internal temperature reaches at least 165°F.
While the chicken is cooking, prepare the dressing. Add all dressing ingredients to a blender or food processor and pulse until smooth. Taste and adjust seasoning as necessary. Extra dressing can be stored in the fridge in an airtight container.
In a large salad bowl, add the romaine, cooked chicken, quinoa, tomato, corn, and black beans.
Sprinkle feta cheese on top (optional).
Drizzle the desired amount of dressing and toss together until evenly combined.
Divide upon 4 bowls and enjoy!
Nutrition Facts: 1 serving
Calories: 599
Total Fat: 21g
Saturated Fat: 4g
Cholesterol: 98mg
Sodium: 587mg
Total Carbohydrate: 53g
Fiber: 14g
Total Sugars: 8g
Protein: 44g
