QUINOA CHICKEN SPINACH SALAD WITH HONEY LIME VINAIGRETTE

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QUINOA CHICKEN SPINACH SALAD WITH HONEY LIME VINAIGRETTE
Preparation 00:00
Cook Time 00:00
Total Time 0:00
Serves 4 servings

INGREDIENTS

  • 1 1/4 cups uncooked quinoa
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked chicken chopped
  • 2 big handfuls fresh spinach roughly chopped
  • 1 cup mandarin oranges drained
  • 1/2 cup walnuts chopped
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon hot sauce (optional)

INSTRUCTIONS

  1. Cook quinoa according to package directions. Let cool then season with salt and pepper.
  2. Combine quinoa, chicken, spinach, mandarin oranges and walnuts in a large bowl.
  3. For the vinaigrette, combine all ingredients in a small jar, cover and shake vigorously to get the ingredients well combined.
  4. Drizzle vinaigrette over the salad and mix well.

RECIPE NOTES

  • You can use leftover roasted or grilled chicken or pick up a store-bought rotisserie chicken for this recipe.
  • If you’re not a spicy person, just leave out the hot sauce in the dressing. If you are a spicy person, leave it in and add a drizzle of sriracha sauce to the salad when serving.
  • If making ahead, wait to add the walnuts until serving time so they stay fresh. Also, store the dressing separately and add it when ready to serve.

source:https://www.familyfoodonthetable.com