I know the title of this recipe is totally a mouthful (haha, punny!). But I wanted to include all the elements – because each one is as important as the next! I’ll be the first to tell you, quinoa is weird. It’s not quite rice, and it’s not couscous. Why bother, right? Because! PROTEIN! What quinoa lacks in normal english pronunciations, it makes up for with a big serving of protein in your salad!
This chipotle chicken is one of my favorite recipes. I found it on How Sweet It Is – one of my all time favorite food blogs. It tastes great by itself, in a taco, thrown on some greens, or with aaaalll these toppings that complement it perfectly. Warning! Adobo chipotle peppers have a kick. If you’re scardy of the spice, cut down on the proportion. You’ll still get the flavor without the pizzaz. I like to use this brand, but whatever your grocery store has will work!
This dish is a perfect candidate for a mason jar salad if you’re lucky enough to have a big mason jar sitting around. You’ll likely have leftover chipotle peppers. Perfect opportunity to try Chrissy Teigen’s chipotle marinade recipe! It’s been on my to-try list forever because she’s my idol and everything she touches is GOLD.
Folks, I inspire you to be posh and enjoy some new ingredients this weekend. You can’t go wrong with a little chipotle and quinoa, and this combination is unbeatable!
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- 1 lb boneless, skinless chicken breasts, sliced into strips
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup olive oil
- 3 tbsp adobo sauce (from a can of peppers)
- 1 chipotle pepper, chopped
- 1 tbsp dijon mustard
- 4 garlic cloves, minced
- 2 tbsp. chopped cilantro
- ½ lime, juiced
- 8 cups mixed greens
- 1 avocado
- 1 cup cherry tomatoes, halved
- 1 tbsp. olive oil
- 1 lime juiced
- ½ tbsp. honey
- ½ cup uncooked quinoa
- 1 cup chicken broth, low sodium
- ¼ cup cilantro
- ½ lime juiced
- ¼ tsp salt
- ¼ tsp pepper
- When preparing the chicken, combine the chicken strips, salt, pepper, olive oil, adobo sauce and pepper, dijon mustard, garlic, and cilantro in large bowl. Cover and marinate in fridge for 2 hours.
- To cook the chicken, heat large sauté pan with small amount of oil on medium high heat. Sauté chicken until cooked through - about 12 minutes. When almost done, juice your ½ a lime over the chicken and toss in the pan.
- When preparing the quinoa, combine quinoa and chicken broth in a saucepan over medium high heat. Once it comes to a boil, reduce the heat and cover for about 15 minutes. If it looks undercooked, add a tablespoon or so of chicken broth and continue to simmer.
- To finish the quinoa, add the cilantro, lime juice, salt and pepper. Set aside and keep warm.
- To prepare the salad dressing, combine the lime juice (from 1 lime), olive oil, and honey. Mix together. Toss the mixed greens in the dressing. Top greens with avocado, tomatoes, chicken, and quinoa. I like to add a little shredded mexican cheese or cojita cheese.