Make a Quick-Fix Salad That's Sure to Please 

Salad Recipe


Chipotle Chicken and Bean Quinoa Salad Cups Recipe
by VERGE Staff | Food and Home | Friday, December 16, 2016 

A great salad is always a welcome choice. Bean salads are perennial favorites, and this simple, satisfying, prize-winning recipe won’t disappoint. To re-create a winning recipe from the recent Seneca Foods Mystery Box recipe contest, begin with a pantry staple, READ 3 or 4 Bean Salad. Smart cooks keep a couple of cans or single-serve cups in the refrigerator, ready to serve as a side dish or to kick start a salad, like this Chipotle Chicken and Bean Quinoa Salad.

The ready-to-eat combo of green, wax and kidney beans is delicious mixed with cooked quinoa, chicken and a subtly spicy, smoky chipotle dressing accented with lime juice and cilantro. Spooned into lettuce cups to serve, it’s the easiest main dish ever, and it’s a tasty way to use rotisserie chicken or leftover grilled chicken.

Double the recipe if needed or if opting for a single serving, it couldn’t be simpler. Start with an individual serving cup of salad and decrease dressing ingredients as the recipe directs. 

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Chipotle Chicken and Bean Quinoa Salad Cups
Prep time: 25 minutes
Servings: 4

1 can (15 ounces) READ 3 or 4 Bean Salad

2 tablespoons freshly squeezed lime juice

1 tablespoon adobo sauce (from canned chipotle pepper in adobo sauce) 

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

3 tablespoons olive oil

1/4 cup finely chopped fresh cilantro

1 1/2 cups cooked quinoa

1 cup diced cooked chicken

1/4 cup thinly sliced green onions

1 chipotle pepper, minced (from canned chipotle pepper in adobo sauce)

4 leaves Bibb lettuce

Drain bean salad; reserve 2 tablespoons liquid.

To prepare dressing: In small bowl, whisk together reserved liquid, lime juice, adobo sauce, mustard, salt and pepper. Whisk in oil until completely combined. Stir in cilantro; set aside.

In medium bowl, combine bean salad, quinoa, chicken, onions and minced chipotle pepper. Add dressing; toss gently. If chilled salad is desired, cover and refrigerate 2 hours, or as long as overnight.

To serve, divide bean salad mixture equally among lettuce cups. 

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*Note: To make salad for one, drain single-serve cup of bean salad; reserve 1 1/2 teaspoons of liquid and place bean salad in small bowl. Add 1/2 cup cooked quinoa, 1/4 cup diced cooked chicken, 1 tablespoon sliced green onion and 1 teaspoon minced chipotle pepper. Whisk together reserved bean liquid, 1 1/2 teaspoons lime juice, 3/4 teaspoon adobo sauce, 1/4 teaspoon mustard and salt and pepper, as desired. Whisk in 2 teaspoons olive oil. Add dressing to bean mixture and toss. Spoon into 1 Bibb lettuce leaf.

Nutritional information per serving: 300 calories; 14 g protein; 28 g carbohydrate; 14 g total fat; 390 mg sodium; 30 mg cholesterol; 4 g dietary fiber; 3 mg iron; 0.11 mg thiamin; 

590 IU vitamin A; 7 mg vitamin C.

Look for other seasonal salad ideas and recipes at: READsalads.com.

Source and photo courtesy of Seneca Foods.



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