Southwest Chicken Quinoa Salad

A flavorful and nutritious salad featuring southwest-inspired flavors, including seasoned chicken, quinoa, bell peppers, corn, black beans, and avocado, tossed in a zesty lime dressing.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 red bell pepper, diced
• 1 cup corn kernels
• 1/2 cup black beans, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• Optional toppings: diced tomatoes, shredded cheese, sliced green onions

Instructions:

In a medium saucepan, combine quinoa and chicken broth

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed

Remove from heat and let cool

While quinoa is cooking, season chicken breasts with chili powder, cumin, paprika, salt, and pepper

In a skillet, heat olive oil over medium-high heat

Add seasoned chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center

Remove from skillet and let rest for a few minutes before slicing into strips

In a large bowl, combine cooked quinoa, sliced chicken, diced bell pepper, corn kernels, black beans, cilantro, and avocado

In a small bowl, whisk together lime juice, olive oil, minced garlic, red pepper flakes, salt, and pepper

Pour dressing over salad and toss to coat evenly

Serve Southwest Chicken Quinoa Salad topped with optional toppings as desired