Southwest and Quinoa Chicken Salad
Directions
- 1Shred half of a rotisserie chicken (or two to three chicken breasts).
- 2Combine the shredded chicken with poblano caesar dressing and cilantro cotija dressing, totaling about 16 oz of dressing.
- 3Toss the chicken and dressing well so the chicken can pick up the flavors.
- 4Add sliced cabbage, fire-roasted elote, diced tomato, diced red onions, and bite-sized Oaxaca cheese to the mixture.
- 5Add half a cup of cilantro and the juice of one lime.
- 6Stir in one cup of quinoa.
- 7Add about a teaspoon of black pepper, as the quinoa and dressing already contain salt.
- 8Give the salad a good mix and let it rest in the fridge for about 10 minutes.
- 9Serve the chicken salad on its own or on a tostada.
Ingredients
- 0.5 rotisserie chicken, shredded
- 8 oz poblano caesar dressing
- 8 oz cilantro cotija dressing
- 0.5 medium-sized cabbage, sliced
- 1 can fire-roasted elote
- 1.5 cup tomato, diced
- 1 cup red onions, diced
- 1.5 cup Oaxaca cheese, bite-sized
- 0.5 cup cilantro
- 1 lime juice
- 1 cup quinoa
- 1 teaspoon black pepper
- pickled jalapeño
Equipment
bowl
Tips
- Start with mixing the chicken and dressing first so the chicken can absorb the flavors.
- The quinoa is salted and the dressing has enough salt, so you won't need much additional salt.
- Consider adding pickled jalapeños for extra flavor if desired.
- This chicken salad can be eaten on its own or served on a tostada.
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