Gluten-Free Chicken and Quinoa Salad with Cilantro-Lime Dressing

Ingredients

• 1 cup Quinoa
• about 450 g Chicken breasts
• 1 15 oz can Black beans
• 1 cup Corn kernels
• 1 Red bell pepper
• 1 Avocado
• 1/4 cup Lime juice
• 1/4 cup Cilantro
• 2 tbsp Olive oil
• 1 clove Garlic
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of quinoa in a medium saucepan with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool completely.
2. 2Preheat your grill to medium-high heat (around about 205°C or 200°C). Place the about 450 g of chicken breasts on the grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 74°C on a meat thermometer. Remove from grill and let rest for 5 minutes before dicing into bite-sized pieces.
3. 3While the quinoa and chicken are cooling, prepare the cilantro-lime dressing. Add the 1/4 cup lime juice, 1/4 cup cilantro, 2 tbsp olive oil, 1 clove garlic, 1/4 tsp salt, and 1/4 tsp black pepper to a blender. Blend until the mixture is smooth.
4. 4In a large bowl, combine the cooled 1 cup of quinoa, the diced about 450 g of chicken breasts, the about 425 g can of black beans (rinsed and drained), 1 cup of corn kernels, and the diced 1 red bell pepper.
5. 5Pour the blended cilantro-lime dressing over the ingredients in the large bowl. Toss gently to ensure everything is evenly coated.
6. 6Dice the 1 avocado into bite-sized pieces. Gently fold the diced avocado into the salad mixture.
7. 7Serve the Gluten-Free Chicken and Quinoa Salad chilled or at room temperature.

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