Tuesday, April 15, 2014

Barbecue Chicken Quinoa Salad


My family is big fans of barbecue sauce. I think my favorite is barbecue chicken. Barbecue sauce goes on a lot of our food.  I have enjoyed making healthier options than you can buy in the store. I saw a salad like this in a package and it got me thinking about making my own. I added a lot of vegetables and made a healthier dressing. I also thought it was a fun way to add quinoa to the meal. :)

This salad would be great for this weekend of Easter . It could make a nice brunch or dinner. It is a nice summer meal option too. I love yummy summer meals. Enjoy!

4 C cut up cabbage
2 C spinach
1/2 C cut up carrots
3-4 chopped up green onions
1/2 C cilantro chopped up
1/2 of red, orange and yellow peppers cut in small slices (great for color)
1/2 C chopped up celery
4 C chopped up cooked chicken breast (grilled chicken would be yummy)
1 tsp salt
1/2 tsp pepper
1 C plain yogurt
1/3 C barbecue sauce *
1 C toasted quinoa *
2 avocado sliced up
extra toasted quinoa for garnish
extra cut up cilantro on top

Directions: serves about 8
1. Toss the greens and chopped vegetables together in a large bowl. Set a side.
2. In a medium bowl place chicken, salt, pepper, yogurt, barbecue sauce, and quinoa. Stir all together.
3. Toss into the bowl with the greens until it is all incorporated.
4. Leave in bowl to serve or serve on individual plates.
5. Garnish with avocado, cilantro,  and toss on some extra toasted quinoa on top.

* Recipe of Barbecue Sauce

3/4 c. tomato sauce
1/4 c. apple cider
1/2 c. brown sugar or sugar substitute
1 T. Worcestershire sauce
1 T. soy sauce
1 1/2 t. honey or xagave
1 T. minced garlic
1/4 t. ground ginger

Mix all ingredients together in small saucepan. Cook on medium heat at least until it is thick (from 20 minutes to 1 hour). The longer it simmers, the better the flavor, so as long as the sauce isn't burning, let it simmer on low.

*Toasted quinoa- Rinse quinoa until water is no longer cloudy. Then heat skillet on the  stove on medium heat. Pour in quinoa and toast until a light golden color. Stirring it regularly during the process. Let it cool before adding to the dressing.
*Cooking or grilling the chicken ahead will  save time. Also if you decide to make the barbecue sauce you can make that ahead. I like to freeze mine. 
* We enjoyed having fresh strawberries with it. Yum!
*Leftovers the next day taste great!

1 comment:

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