Yields: 4 Servings
Prep time: 15 minutes
Cook Time: 30 minutes
Ingredients
Quinoa
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth (or water)
BBQ Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup BBQ sauce, store-bought or homemade
Salad
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup chopped cilantro
Dressing
- 1/4 cup plain Greek yogurt
- 2 tablespoons BBQ sauce
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Cook the quinoa
- Rinse quinoa thoroughly in a fine-mesh sieve.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, or until liquid is absorbed.
- Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
2. Prepare the chicken
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through (internal temperature reaches 165°F).
- Remove chicken from skillet and let it rest for a few minutes. Shred or dice the chicken into bite-sized pieces.
- In a small bowl, toss shredded chicken with half of the BBQ sauce (about 1/4 cup).
3. Assemble the salad
- In a large salad bowl, combine cooked quinoa, BBQ chicken, corn, black beans, red bell pepper, red onion, and cilantro.
4. Make the dressing
- In a separate small bowl, whisk together Greek yogurt, remaining BBQ sauce, lime juice, salt, and pepper.
5. Combine and enjoy
- Pour dressing over the salad and toss to coat evenly.
- Serve immediately, or chill for later for a refreshing cold salad.
Tips
Customize it: Add other vegetables like diced cucumber, tomatoes, or avocado for extra flavor and texture.
Make it spicier: Add a pinch of cayenne pepper or a diced jalapeño to the dressing for some heat.
Homemade BBQ sauce: If you prefer, make your own BBQ sauce for a fresher, more customizable flavor.
Meal prep: This recipe is a fantastic meal prep option. Assemble salads in individual containers and store in the refrigerator for up to 4 days. Add the dressing just before serving.
