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QUINOA CHICKEN SPINACH SALAD WITH HONEY LIME VINAIGRETTE
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
- Cook quinoa according to package directions. Let cool then season with salt and pepper.
- Combine quinoa, chicken, spinach, mandarin oranges and walnuts in a large bowl.
- For the vinaigrette, combine all ingredients in a small jar, cover and shake vigorously to get the ingredients well combined.
- 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
