0.0 – 0 reviews • Chicken Recipes
| Level: |
Easy |
| Total: |
10 min |
| Active: |
10 min |
| Yield: |
1 serving |
Ingredients
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 lime, juiced
- Pinch ground cumin
- Pinch cayenne pepper, optional
- Kosher salt and freshly ground black pepper
- 1 cup shredded cooked chicken
- 1/2 cup cooked quinoa
- 1/4 cup canned black beans, rinsed and drained
- 1/4 cup frozen corn kernels, thawed
- 2 tablespoons shredded Mexican blend cheese
- 1 tablespoon sliced green onions
- 1 tablespoon chopped fresh cilantro
Instructions
- For the honey-lime vinaigrette: Add the honey, olive oil, mustard, lime juice, cumin and cayenne, if using, to a 16- to 20-ounce mason jar. Place the lid on the jar and shake well until incorporated. Season with salt and pepper.
- For the salad: Layer in the chicken, quinoa, beans, corn, cheese, onions and cilantro and top with the lid. Chill until ready to serve.
Nutrition Facts
| Serving Size |
1 of 1 servings |
| Calories |
898 |
| Total Fat |
43 g |
| Saturated Fat |
9 g |
| Carbohydrates |
83 g |
| Dietary Fiber |
11 g |
| Sugar |
38 g |
| Protein |
49 g |
| Cholesterol |
118 mg |
| Sodium |
1168 mg |