Now that the weather has warmed up, I've traded soup dinners for salad dinners. We usually have salad as a main course once or twice a week in the spring and summer. This recipe isn't dramatically different from some other quinoa salad recipes here on the blog (click on the quinoa label on the list on the right to check them out) but it's becoming a favorite. I love BBQ chicken pizza, BBQ chicken green salads and with a quinoa base, it's just as delicious and packs a big protein punch. I bought already cooked shredded chicken in barbecue sauce from Trader Joe's. You could also use leftover grilled chicken or cook some chicken in BBQ sauce in your slow cooker.
It was great the first time around and I polished off the leftovers in a couple of days eating this for lunch. If you think you're going to have extra, serve the avocado on the side - it gets a little grey and slimy if you leave it in the salad and put it in the refrigerator.
BBQ Chicken Quinoa Salad (serves 4)
Original recipe here
2 cups cooked quinoa
1 cup corn
1 cup black beans
2 cups cooked barbecue chicken
1-2 avocados, chopped
2-4 T shredded cheese (I used a Mexican blend)
1/4 cup barbecue sauce
4 scallions, chopped
2-4 T chopped cilantro
Combine everything except the avocados and cilantro together in a bowl and toss gently. Serve the avocado on the side (see note above) and garnish with the cilantro. I'd start with about half of the barbecue sauce and add more if the salad seems dry. Season with salt and pepper to taste. You can serve it warm or make it ahead and refrigerate it first.