Aunt Nellie’s & Reads Salads Mystery Basket Recipe Contest - December 2015

 
 

Chipotle Chicken & Bean Quinoa Salad Cups w/ Cilantro/Lime Vinaigrette

Placement: RUNNER-UP PRIZE winner 

Prize won: $250 & Products

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Yet another recipe for using leftover chicken and/or quinoa.

Just add Aunt Nellie’s 3 canned Bean Salad and there you go! That 'wraps' it up! 

RECIPE:

Chipotle Chicken & Bean Quinoa Salad Cups w/ Cilantro/Lime Vinaigrette

Ingredients:

  • 1 - 15 ounce can Aunt Nellie’s 3 Bean Salad; 
  • 1/4 cup pure olive oil;
  • 2 Tbsp freshly squeezed lime juice;
  • 1 tsp Dijon mustard;
  • 1/4 cup fresh cilantro, finely chopped;
  • 1/2 tsp kosher salt (or to taste);
  • 1/8 tsp black pepper;
  • 1 1/2 cup pearl quinoa, cooked;
  • 1 cup diced chicken, cooked (leftover or rotisserie);
  • 1/4 cup finely sliced green onions;
  • 2 Tbsp canned chipotle in adobo, divided (1 pepper, minced; 1 Tbsp adobo sauce);
  • 1 package Bibb lettuce, separated into individual leaves

Directions:

  1. Drain bean salad, reserving 2 Tbsp of the liquid.
  2. In a small bowl, whisk olive oil, 2 Tbsp reserved liquid from beans, lime juice, mustard, 1 Tbsp adobo sauce, cilantro, salt and pepper till emulsified. 
  3. In a medium bowl, combine drained beans, quinoa, chicken, green onions, and minced chipotle pepper; toss gently with vinaigrette.
  4. Fill lettuce cups with chipotle chicken, bean and quinoa salad. Enjoy! 
 
Lidia Haddadian