Southwest Summer Quinoa Slaw

A vibrant and refreshing twist on traditional coleslaw, featuring quinoa, succulent grilled chicken, and crunchy southwestern flavors.

🛒 Ingredients

• 1 cup Quinoa
• 4 cups Romaine Lettuce
• 2 cups Red Cabbage
• 2 cups Red Bell Peppers
• 1 cup Corn Kernels
• 1 lb Grilled Chicken Breast
• 1/4 cup Cilantro
• 2 tbsp Lime Juice
• 2 tbsp Olive Oil
• 1 tsp tsp Salt and Pepper

👨‍🍳 Instructions

1. 1

   Step 1: Cook the quinoa according to the package instructions in a medium saucepan with 2 cups of water over medium-high heat, then set aside to cool.

2. 2

   Step 2: Grill the chicken breast until it reaches an internal temperature of 165°F (74°C), then let it rest for 5 minutes before slicing it into thin strips.

3. 3

   Step 3: In a large bowl, combine the romaine lettuce, red cabbage, red bell peppers, and corn kernels.

4. 4

   Step 4: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.

5. 5

   Step 5: Add the cooled quinoa, sliced grilled chicken, and chopped cilantro to the bowl with the vegetables and toss everything together with the dressing.

6. 6

   Step 6: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

7. 7

   Step 7: Just before serving, give the slaw a good stir and adjust the seasoning if needed.

8. 8

   Step 8: Serve the slaw chilled, garnished with additional cilantro if desired.

💡 Pro Tips

Use leftover grilled chicken breast for added convenience. Add some crumbled feta cheese for an extra burst of flavor.

📊 Nutrition per Serving