Ingredients
- 3-4 Grilled Filets Use Grilled Filets, Sliced Chicken, or Diced Chicken
- 1 Red onion diced
- 3 ears Corn grilled and cut off the cob
- 2 Red or orange bell peppers diced
- 1 Poblano fire roasted and skin peeled, diced
- 1-2 Tomatoes cut medium diced (remove ½ of the seeds)
- 1 Jalapeno diced
- 2-3 cups Tricolor quinoa precooked and mixed with olive and lime juice
- 1 can Black beans (16 oz) rinsed
- 1/4 cup Cilantro chopped
- 1 Lime
- 2-3 Tbsp. Olive oil
- ¼ cup Cotija cheese sprinkled over finished salad
Dressing Recipe
- 1 cup Sour cream, Greek yogurt, or Mexican crema use ½ cup of mayo if needed to substitute
- 1 Juice of 1 lime
- 1 can Diced green chiles (7 oz)
- 1-2 Avocados
- ½ tsp Granulated garlic can increase to taste
- ½ tsp Granulated onion can increase to taste
- ½ tsp Smoked paprika can increase to taste
- 3 Tbsp Cilantro
- 2-3 Tbsp Lowfat buttermilk if needed to thin the dressing
- Salt and pepper to taste
Instructions
- Precook the quinoa. 1.5 cups quinoa to 3 cups water. Let simmer until tender.
- Fire roast poblano. Once a nice char has developed, place the poblano in a covered bowl to allow the skin to steam. Peel skin once the poblano has set for 10-15 minutes.
- Grill the corn enough for a slight char.
- Prepare all raw vegetables: dice onions, jalapeno, tomato, and bell peppers. Wash and chop cilantro.
- Prepare the cooked quinoa by stirring olive oil, lime juice, and salt and pepper to taste.
- Drain and rinse black beans.
- Preheat the filets in convection oven for 6 minutes. Pull out and finish heating on a grill. Be sure to grill both sides for best texture and color.
- In a bowl, mix quinoa, tomato, bell pepper, poblano, jalapeno, onion, beans, corn, and cilantro.
- Portion out individual or family sized servings. Top with sliced chicken. Garnish with jalapeno slices, fresh lime, cilantro, cotija, and a drizzle of Avocado Chile Dressing. (Optional: top with tortilla stips for added crunch.)
Dressing Instructions
- Add chiles, avocado, and cilantro to blender or food processor. Puree until smooth.
- Add in sour cream, half of the lime juice, garlic, onion, and paprika. Mix.
- Thin out with buttermilk or extra lime juice.
- Season with salt and pepper.
