Pico de Gallo & Chicken Quinoa Salad
30 minutes
Serves: 6
This 5-ingredient recipe was created by Kim B. and was selected as a runner up in the Just Bare® Just 5 Cooking Challenge in 2011.
Ingredients
- 1 cup dry quinoa
- 1-1/4 teaspoons salt
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts, cut in 3/4-inch pieces
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons garlic-infused olive oil or olive oil
- 16 ounces fresh pico de gallo (from produce department)*
- 3/4 cup sliced ripe black olives, reserve 2 tablespoons olive brine
- 1 small lime
- Salt and freshly ground pepper to taste
Instructions
- Rinse quinoa in mesh strainer under running water for 1 minute.
- Bring 1-3/4 cup water to a boil in medium saucepan; add quinoa and 1/2 teaspoon salt. Cover and cook on medium-low heat for 12 minutes. Remove from heat and let stand for 5 minutes.
- Season chicken with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook, stirring occasionally, chicken 5 to 7 minutes or until no longer pink in center and internal temp reaches 165°. Pour into a large salad bowl. Add quinoa, pico de gallo, and black olives; gently stir until combined.
- Grate 1 teaspoon lime zest from lime; squeeze 1 tablespoon lime juice into small bowl. Whisk 2 tablespoons garlic oil, reserved 2 tablespoons olive brine, and 1/4 teaspoon salt into lime juice mixture. Pour dressing over chicken and quinoa; gently stir to coat ingredients. Season with salt and pepper. Serve salad warm or cover and refrigerate until ready to serve.