Light and fresh southwest flavoured salad that is easy to make and easy to serve. Delicious with a juicy grilled Santa Fe seasoned chicken breast.
|4||Maple Leaf Prime Naturally® Portions Santa Fe Boneless Skinless Chicken Breasts|
|2||Cloves garlic, minced|
|1 tsp||Apple cider vinegar|
|1 tsp||Lime juice|
|1/4 tsp||Chipotle powder (or 1 chipotle in adobo, minced)|
|1/4 cup||Vegetable oil|
|Salt and pepper|
|2 cups||Cooked quinoa|
|1 cup||Corn niblets|
|1/2 cup||Black beans, cooked|
|1||Yellow pepper, diced|
|1/4 cup||Chopped fresh cilantro (optional)|
|1/2 cup||Feta cheese (optional)|
PREHEAT BBQ to medium. Lightly coat the grill with oil.
WHISK together all of the ingredients for the dressing in a small bowl.
TOSS together all of the salad ingredients and drizzle with dressing. Season to taste with salt and pepper and let stand until ready to serve.
GRILL the chicken for about 15-20 minute, turning frequently or until evenly char-grilled and cooked through to an internal temperature of 165°F (74°C).
SERVE the grilled chicken with the salad on the side.
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