Mexican Chicken & Quinoa Salad

Serves: 6

Ingredients:

2 cups cooked quinoa (2/3 cup dried quinoa)
2 cups cooked shredded or diced chicken
1 red capsicum diced
1 small red onion diced
1 cup diced cucumber
1 cup quartered cherry tomatoes or diced tomatoes
1 can of corn kernels rinsed & drained
1 can of black beans rinsed & drained
1/4 packed cup chopped fresh coriander

Mexican Lime Dressing

juice of 3 limes (about 1/4 cup)
1 clove garlic crushed
1/4 teaspoon salt
3 tablespoons extra virgin olive oil
2 teaspoons Mexican spice

Method

Prepare the dressing by adding ingredients to a jar and shaking or whisking in a small bowl.
Place all of the salad ingredients in a large bowl and toss to combine. Pour the dressing over top and mix through the salad ingredients.
Serve as a salad with any leftover lime wedges. Optional but delicious and served with a simple guacamole, sour cream and tortilla chips. Alternatively, make a wrap with a soft corn tortilla.

Tip: Leftovers are great for lunch the next day.

Recipe provided by Coeliac NZ Food Ambassador Nicole Percy

Categories: Gluten Free Recipes, Celebrations, Main Course

Website by Alexanders Christchurch NZ