Mexican Quinoa and Chicken Salad Recipe — Eat This Not That

Ingredients

• 8 oz skinless, boneless chicken breast, cooked and shredded
• 3 Tbsp refrigerated salsa
• 2 cups cooked quinoa
• 1 cup chopped tomato
• 3/4 cup canned no-salt-added black beans, rinsed and drained
• 3/4 cup frozen roasted corn, thawed
• 1 small red onion, thinly sliced (1/2 cup)
• 1 avocado, halved, seeded, peeled, and chopped
• 2 Tbsp lime juice
• 2 Tbsp olive oil
• 1 clove garlic, minced
• 2 Tbsp snipped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper