Chopt Warm Grain Chicken Salad with Mexican Goddess Dressing recipe | HotCooking

Ingredients

• 100g dried quinoa (or use 200g ready made)
• tin of black beans, drained and rinsed (400g tin size)
• 125g kale, stalks removed and leaves chopped
• 100g feta cheese, cubed
• 300g cooked chicken (or ready-made falafel for a veggie salad)
• 1 spring onion, sliced
• Handful of tortilla chips, crushed
• 1 ripe avocado
• 150g tomatillo salsa
• 2 jalapeno peppers, deseeded (jarred is fine, add to suit your heat tolerance)
• 2 spring onions, trimmed
• large handful of coriander leaves and stalks (around 15g)
• juice from 1 lime
• a blender or food processor for the dressing