Chipotle Chicken and Bean Quinoa Salad Cups with Cilantro Lime Vinaigrette

Prep time: 25 minutes
Servings: 4

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

Dressing:

• 2          tablespoons freshly squeezed lime juice
• 1          tablespoon 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 chicken, cooked
• 1/4       cup finely sliced green onions
• 1          chipotle pepper, minced
• 4          leaves Bibb lettuce

1. Drain bean salad; reserve 2 tablespoons liquid.
2. To make dressing: In small bowl, whisk reserved liquid, lime juice, adobo sauce, mustard, salt and pepper. Whisk in oil until completely combined. Stir in cilantro; set aside.
3. In medium bowl, combine bean salad, quinoa, chicken, onions and chipotle pepper. Add dressing; toss gently.
4. Divide bean salad mixture equally among lettuce cups.