Tuesday, July 24, 2012

BBQ Chicken Quinoa Salad

Becca here with the perfect summer recipe!  It can easily be prepared ahead of time, and just drizzled with dressing before serving.  Add fruit, and you have a cool summer meal with great taste!  My whole family really loved this recipe, and several asked for seconds.  I love quinoa, a protein packed grain that is sort of similiar to rice but way healthier, as long time readers know, and I love it even more that I've experimented and figured out that I can cook a double batch and freeze half of it once it's cooled, making meals like this even easier to throw together at the last minute.  Even better, I used cooked chicken from my Slow Cooker Easy Cooked Chicken & Stock recipe from the freezer, and leftover grilled corn, so really it was just a matter of stirring the ingredients together with a bit of planning ahead!  I was inspired by this recipe  and we thought her dressing of barbeque sauce & Greek Yogurt was amazing; my husband couldn't believe that's all that was in it!  I can't wait for your family to try this recipe!  This made a large bowl full, enough for my family of five to eat once as a main dish, and again as a side dish.

BBQ Chicken Quinoa Salad

4 cups cooked quinoa
3 cups cooked, chopped chicken
1 1/2 cups your favorite barbeque sauce (I used KC Masterpiece)
2 cups cooked corn
1 medium chopped purple onion
3 cups grape tomatoes

3/4 cup Greek Yogurt
3/4 cup your favorite barbeque sauce (I used KC Masterpiece) 

In a large bowl, combine chooked chicken and 1 1/2 cups barbeque sauce until well combined and chicken is coated.  Gently stir in other ingredients - quinoa, corn, onion, and grape tomatoes.  Add extra barbeque sauce if necessary.

In a separate bowl, combine dressing ingredients to drizzle over the top when serving.  Enjoy!

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