Chipotle Chicken and Bean Quinoa Salad Cups with Cilantro Lime Vinaigrette
Ingredients
- 1 can READ 3 or 4 Bean Salad 15 ounces
- 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
Instructions
- Drain bean salad; reserve 2 tablespoons liquid.
- 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.
- In medium bowl, combine bean salad, quinoa, chicken, onions and chipotle pepper. Add dressing; toss gently.
- Divide bean salad mixture equally among lettuce cups.