Recipe Review: Chipotle Chicken Salad with Warm Cilantro Lime Quinoa

Check out all the fixin's!

Check out all the fixin’s!

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!

Sizzle Sizzle!

Sizzle Sizzle!

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!

Up Close and Person with our Main Man - Quinoa

Up Close and Person with our Main Man – Quinoa

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!

Remember to follow @anappleadayonline on Instagram!

Recipe Review: Chipotle Chicken Salad with Warm Cilantro Lime Quinoa
Author: 
Recipe type: Salad, Lunch
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Prepare this meal ahead of time and have lunches for the week! This salad is delicious, nutritious, and will keep you full all day long - all under 500 calories.
Ingredients
For the Chicken Marinade:
  • 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
To Construct the Salad:
  • 8 cups mixed greens
  • 1 avocado
  • 1 cup cherry tomatoes, halved
For the Salad Dressing:
  • 1 tbsp. olive oil
  • 1 lime juiced
  • ½ tbsp. honey
For the Cilantro Lime Quinoa:
  • ½ cup uncooked quinoa
  • 1 cup chicken broth, low sodium
  • ¼ cup cilantro
  • ½ lime juiced
  • ¼ tsp salt
  • ¼ tsp pepper
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. To finish the quinoa, add the cilantro, lime juice, salt and pepper. Set aside and keep warm.
  5. 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.
  6. Enjoy!
Notes
NOTE: When preparing this salad ahead of time, leave the salad undressed. Top with honey lime vinaigrette when you're ready to eat!
Nutrition Information
Serving size: 4 oz chicken, 2 cups greens, ¼ cup quinoa. Calories: 472 Fat: 27 g Saturated fat: 4 g Unsaturated fat: 20 g Carbohydrates: 30 g Sugar: 9 g Sodium: 1635 mg Fiber: 8 g Protein: 29 g Cholesterol: 60 mg

 

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