Ingredients
- 1 lb. Grilled, Sliced Chicken Breast
- 1½ cups Quinoa tri-colored (cooked)
- 2 Tbsp. Olive oil
- 2 cloves Garlic roasted and chopped
- ½ tsp. Smoked paprika
- 2 Oranges large (peeled and segmented)
- 1 Avocado ripe (peeled and cubed)
Dressing
- ¼ cup Lime juice fresh
- ⅓ cup Cilantro fresh (chopped)
- 1 Tbsp. Olive oil
- 1 Tbsp. Honey
Instructions
- Cook quinoa according to package directions. Transfer to a large bowl and let cool.
- Pour olive oil in a large skillet over medium heat. Add chicken and roasted garlic. Sprinkle with smoked paprika. Heat chicken per specifications.
- Add cooked chicken, oranges and avocado to the quinoa. Stir to combine. Set aside.
- For dressing, whisk all ingredients together. Pour over salad and toss to coat. Serve.
