This salad can easily be converted to a fantastic vegetarian salad simply by omitting the chicken and cooking the quinoa in vegetable stock.
South West Black Bean and Chicken Salad
6 cups cooked shredded chicken
Two 15 oz. cans black beans, rinsed and drained
1 green bell paper, roasted , peeled, seeded and julienned
1 red bell pepper, roasted, peeled, seeded and julienned
1 jalapeno seeded, minced
2 cups, chopped Roma tomatoes
1 cup sliced green onions
1 clove garlic, minced
1/2 cup toasted pumpkin seeds
1/2 cup chopped cilantro
1 cup fresh or thawed frozen corn
1 cup quinoa cooked in 2 cups chicken or vegetable broth as directed on package
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoon sherry vinegar
1/2 tablespoon olive oil
1 tablespoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoon red pepper flakes
salt and pepper; to taste
In a large bowl add all the ingredients for the salad and toss. Line the serving bowl/platter with lettuce greens; set aside.
Combine all the dressing ingredients and whisk until combined. Pour over the salad and toss. Place on greens lined serving dish.