This Caribbean chicken quinoa salad is perfect for a summer dinner or picnic. Full of colorful fruit and vegetables and topped with spicy jerk chicken and chewy quinoa.
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings4
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
Salad
1chicken breast
1teaspoonof olive oil
2cupsof quinoacooked
1tablespoonof jerk seasoning
¼red oniondiced
½cupof sweet peppersdiced
½cupof cucumbersdiced
1can of black beansrinsed
½mangocubed
½avocadochopped
cilantrooptional
Dressing
¼cuporange juice
¼cupof olive oil
2tablespoonsof apple cider vinegar
1tablespoonof sesame oil
1teaspoonof honey
½teaspoonof salt
Instructions
Add a bit of olive oil to the chicken breast and rub in the jerk seasoning.
Either grill the chicken or pan fry and set aside to cool.
In the meantime whisk the ingredients for the dressing and set aside.
Then to a large bowl add in the quinoa, beans, fruit and vegetables. Toss with the dressing. Cautiously add the dressing to the amount you prefer. I don't like it swimming in dressing so I did not use the whole thing.
Then shop up your chicken and quickly toss with the rest of the salad.
If using cilantro mix in with the salad or garnish.