Ingredients

Scale

3 chicken breasts, split

For the chicken marinade:

1/4 cup chipotle peppers, from a can

1 tbl adobo sauce, from the canned chipotles

4 tbl olive oil

3 garlic cloves, minced

1/2 white onion

handful fresh cilantro leaves

1 tsp paprika

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 cup water

juice from one lime

For the salad dressing:

1 Avocado

1 clove Garlic peeled

1/4 cup roughly chopped cilantro.

1 tablespoon fresh lime

3 tablespoons Olive Oil

1/4 teaspoon Kosher Salt

1/4 teaspoon Ground Black Pepper

For the salad:

2 cups cooked quinoa

1 medium avocado, diced

1 medium tomato, chopped

1 cup black beans, rinsed and drained

1/4 cup cotija cheese crumbles

A handful of fresh cilantro, chopped (about 4 tablespoons)

Instructions

Make the marinade and marinate the chicken in the fridge overnight. Remove from the fridge and cook until chicken internal temperature is 165 degrees. Slice and set aside.

Cook quinoa according to directions on the package. You can cook it on the stovetop or Instantpot. Let it cool completely.

Drain beans and corn and add to a large bowl. In the same large bowl, add in diced avocado, sliced grape tomatoes, cilantro, and sliced chicken.

Combine all the ingredients for the dressing in a blender and blend until smooth.

Add the cooled quinoa to tomato, chicken and avocado mixture, then pour dressing on top. Toss until combined.

Refrigerate for at least 2 hours or overnight. Served chilled.