Chipotle Chicken & Bean Quinoa Salad Cups with Cilantro Lime Vinaigrette

PREP TIME: 25 MIN

INGREDIENTS

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons canned chipotle in adobo, divided (1 tablespoon adobo sauce; 1 pepper, minced)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt (or to taste)
  • 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 (leftover or rotisserie)
  • 1/4 cup finely sliced green onions
  • 4 leaves Bibb lettuce

DIRECTIONS

Makes 4 servings.

  1. Drain bean salad; reserve 2 tablespoons liquid.
  2. To prepare dressing, in small bowl whisk together reserved liquid, lime juice, 1 tablespoon 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 minced chipotle pepper. Add dressing; toss gently.
  4. Divide bean salad mixture equally among lettuce cups.

NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 300 calories; 14 g protein; 28 g carbohydrate; 14 g fat; 390 mg sodium; 30 mg cholesterol; 4 g dietary fiber; 3 mg iron; 0.11 mg thiamin; 580 IU vitamin A; 7 mg vitamin C.

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