Chicken Quinoa Corn Salad Recipe
Chicken Quinoa Corn Salad Recipe
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: salads
Cuisine: American
Servings: 4
For the grilled chicken thighs:
- 10 oz boneless skinless chicken thighs
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 limes juiced
- 1 tsp hot sauce (optional)
- 1/4 tsp black pepper (optional) (green onion could be substituted)
For the grilled corn on the cob:
- 2 ears grilled corn on the cob (recipe linked, recipe for 4 ears, we need 2)
Other:
- 1 1/2 cup chopped tomatoes
- 1 avocado chopped
- 1 tbsp fresh chopped parsley for garnishing
- 2 tbsp chopped red onion
For the dressing:
- 2 limes juiced
- 1 tbsp olive oil
- salt + pepper to taste
For the grilled chicken thighs:
Preheat a gas grill to medium-high heat (400-450F).
Combine all ingredients for the marinade in a bowl or pour into a large zip lock bag. Add chicken, make sure it is coated in the marinade. Marinate for 10 minutes.
Place chicken on the grill and grill for 5-6 minutes per side, until golden and fully cooked (165F internal temperature).Remove from the grill and transfer to a cutting board. Let it cool for 5 minutes. Chop chicken into 1/2-inch cubes.
For the grilled corn on the cob:
Follow the recipe here. We need 1/2 of the recipe for the salad.Using a knife, cut conn off the cob and reserve kernels.
To Assemble:
Place quinoa in a large bowl. Add chicken, tomatoes, corn and avocado. Top with parsley and onion. Squeeze lime juice, add olive oil, salt and pepper.
Serve.
Calories: 485kcal | Carbohydrates: 48g | Protein: 24g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 707mg | Potassium: 1000mg | Fiber: 9g | Sugar: 6g | Vitamin A: 295IU | Vitamin C: 26.6mg | Calcium: 71mg | Iron: 4.3mg