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!