Mexican Quinoa and Chicken Salad Recipe

• Womenscorner Desk
• June 16, 2020

Ingredients:

- 8 oz skinless, boneless chicken breast, cooked and shredded

- 3 Tbsp refrigerated salsa

- 2 cups cooked quinoa

- 1 cup chopped tomato

- 3/4 cup canned no-salt-added black beans, rinsed and drained

- 3/4 cup frozen roasted corn, thawed

- 1 small red onion, thinly sliced (1/2 cup)

- 1 avocado, halved, seeded, peeled, and chopped

- 2 Tbsp lime juice

- 2 Tbsp olive oil

- 1 clove garlic, minced

- 2 Tbsp snipped fresh cilantro

- 1/2 tsp salt

- 1/4 tsp black pepper

Method: In a small bowl, combine chicken and salsa. Divide quinoa among four pint jars. Layer with tomato, black beans, corn, chicken mixture, onion, and avocado, pressing ingredients down as you fill, if necessary. In another small bowl, combine lime juice, oil, garlic, cilantro, salt, and pepper. Whisk until smooth. Spoon dressing over layers in jars. Cover and chill up to  3 days. Shake jars before serving.