Chicken Chopped Salad with Quinoa and Black Beans
The best chopped green salad made up of romaine, kale, green and red cabbage tossed together with quinoa, black beans, and avocado to give your immunity a boost and your tastebuds a party!
Ingredients
- 4 cups Romaine lettuce chopped
- 3 cups kale chopped
- 3/4 cup each green and red cabbage
- 1/2 cup uncooked quinoa
- 1 cup black beans rinsed and drained
- 1 lb chicken breasts skinless and boneless
- Salt and pepper
- 3/4 teaspoon Ground ancho chile powder or regular chile powder
- 1/4 cup BBQ sauce
- 1 avocado peeled, seeded, and sliced
- 1/2 lime juiced
- Optional: cilantro and crushed black bean chips to garnish
Instructions
- Cook 1/2 cup quinoa according to package instructions. Remove from heat, cover, and set aside.
- Preheat oven to 350℉. Slice chicken breasts in half lengthwise. Season with salt and pepper. Rub ancho chile powder over chicken breasts. In a small bowl add BBQ sauce. Brush both sides of chicken breasts with the BBQ sauce. Discard any remaining BBQ sauce.
- Bake for 20-22 minutes. Let cool for a few minutes. Slice into strips.
- In a large bowl, combine romaine, kale, cabbages, and toss together. Add 3/4 cup cooked quinoa and black beans and mix. Top salad with chicken, avocado slices, and cilantro.
- Optional but definitely recommend some crushed black bean chips on top when serving.
- Just prior to serving add your dressing.
Notes
Salad stores nicely in the fridge for a few hours prior to serving. Recommend adding avocado and dressing just before serving.
I cooked the chicken with the Pampered Chef Grill Pan and Press.(affiliate links) Recommend this method if you have one. Preheat to medium high for 5 minutes, and grill for 3-4 minutes, flip, and repeat for another 3-4 minutes until done.
This recipe would work well for meal prep if you added the avocado the day of.