Southwest Quinoa Chicken Salad
Ingredients
- 1 (3-oz) pouch boil in bag quinoa
- 1½ cups chopped rotisserie chicken
- 1 cup canned fire roasted whole kernel corn, drained
- 1 (8-oz) container tomato trinity mix
- 1 avocado, diced
- 1 Tbsp fresh lime juice
- 1 (6-oz) pkg butter lettuce blend
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh cilantro
- ⅓ cup light Catalina dressing
Instructions
- Cook quinoa according to package directions; cool, if desired. Toss together quinoa, chicken, corn, trinity mix, avocado, and lime juice in a large bowl.
- Divide lettuce among 4 plates or to-go containers; top with quinoa salad, cheese, and cilantro. Drizzle with dressing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
391
|
391
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 23 | 23 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 685 | 685 |
| T. Sugs (g) | 10 | 10 |
| A. Sugs (g) | 3 | 3 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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