This vibrant BBQ Chicken Quinoa Salad is a nutrient-dense powerhouse, blending lean protein, fiber-rich legumes, and heart-healthy fats for a satisfying, insulin-friendly meal that
Ingredients
- 1 cup cooked organic quinoa
- 1/2 cup fresh or frozen corn (thawed)
- 1/2 cup black beans (rinsed and drained)
- 1 cup cooked shredded chicken breast
- 2 Tbsp low-sugar BBQ sauce
- 1/2 ripe avocado, diced
- 2 green onions, thinly sliced
- Sea salt and cracked black pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Prepare the Base: If you haven’t already, cook the quinoa according to package directions. For a flavor boost, simmer the quinoa in low-sodium vegetable broth instead of water.
- Combine Protein and Fiber: In a large mixing bowl, combine the cooked quinoa, thawed corn, rinsed black beans, and shredded chicken.
- Dress the Salad: Drizzle the BBQ sauce over the mixture. Toss gently with a large spoon until all ingredients are evenly coated in the sauce.
- Incorporate Fresh Fats: Carefully fold in the diced avocado and sliced green onions. Handle gently to ensure the avocado pieces remain intact.
- Final Seasoning: Taste and adjust seasoning with sea salt and cracked black pepper. Garnish generously with fresh cilantro and serve immediately, or chill for an hour to let the flavors meld.
Programmable Slow Cooker: View on Amazon >
Professional Kitchen Notes
This salad keeps exceptionally well in the refrigerator. Store in an airtight glass container for up to 3 days. If meal prepping for the week, keep the avocado separate and add it just before consuming to prevent oxidation.
The quinoa and shredded chicken mixture can be frozen for up to 2 months. However, we do not recommend freezing the completed salad once the fresh corn and avocado have been added, as the textures will change significantly upon thawing.
This recipe is an “assembly meal” favorite. Use leftover rotisserie chicken or Sunday’s slow-cooked poultry to cut your prep time down to under 10 minutes on busy weeknights.
