Chipotle Chicken and Bean Quinoa Salad Cups with Cilantro Lime Vinaigrette

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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.

 

 

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