Ingredients
- 1/2 cup cooked quinoa
- 1 head romaine (or any desired green)
- 1/2 cucumber; halved and sliced
- 5-6 radishes; sliced
- 1/4 cup queso fresco +/-; crumbled
- 1/2 cup black beans; canned , drained and rinsed
- 1/2 cup corn; frozen , thawed
- 1/2-1 lb chicken breast; grilled
- Dash of:
- salt
- pepper
- granulated garlic
- chili powder
- Creamy Cilantro Dressing
Instructions
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Cook quinoa according to package directions.
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Grill chicken seasoned with salt, pepper, garlic, and chili powder. (I used an indoor grilling press, you know that former professional boxer one.)
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Clean and prep all the remaining ingredients, including crumbling the queso fresco.
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Once the chicken and quinoa have cooked and slightly cooled, assemble the salad, either in one large bowl or as individual servings.
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Serve with creamy cilantro dressing and enjoy