BBQ chicken quinoa salad bowls
BBQ chicken quinoa salad bowls are full of flavor and fresh veggies and make for a really easy, healthy dinner! Also great as a make-ahead lunch or picnic!
Yield: 4 servings
Ingredients
- 1 cup uncooked quinoa
- 2 cups cooked chicken, chopped
- ⅓ cup prepared BBQ sauce
- 3 cups chopped fresh spinach
- 1 cup halved cherry tomatoes
- 1 cup fresh or frozen (thawed) corn (optional)
- ¼ to ½ cup pickled red onions (optional)
- ⅓ cup plain Greek yogurt (I use non-fat)
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
Instructions
- Cook quinoa according to package directions, then cool. Season with salt and pepper to taste.
- Combine the chicken and BBQ sauce in a small bowl until the chicken is well-coated.
- In a separate small bowl, mix together the Greek yogurt and lime juice. Season with a pinch of salt and pepper.
- Arrange bowls: Divide the quinoa, BBQ chicken, spinach, cherry tomatoes and corn evenly among 4 bowls. Top with the pickled red onions and yogurt sauce. Serve and enjoy!
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Notes
The quinoa needs to be cooked and cooled for this recipe, so plan accordingly.
You can use some leftover baked or grilled chicken or pick up a rotisserie chicken at the store to use in this recipe.
You can use homemade BBQ sauce or your favorite store-bought variety.
I’ve made this with and without the corn and it’s great both ways, so feel free to omit if you don’t have any.
My husband is allergic to avocado but you could definitely add some avocado slices to this salad.
You could also add some shredded or cubed cheddar cheese.
Here’s an easy recipe for quick pickled red onions if you want to use those.
Video
Nutrition
Serving: 1serving | Calories: 415kcal | Carbohydrates: 50g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 64mg | Sodium: 391mg | Fiber: 5g | Sugar: 12g
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