Scale

For the salad:

3 chicken breasts

2 cups cooked quinoa, cooled

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)

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

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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.