Quinoa and Kale Salad with Red Grapes, Walnuts and Lemon Honey Dressing is the perfect make-ahead salad. It tastes as good on day #3 as when you first made it. You might call it a real keeper!
1 pound boneless skinless chicken breast about 4 small breast
1 packet Old El Paso Taco Seasoning
2 heads romaine lettuce chopped
1 cup monterey jack cheese shredded
1 cup cooked black beans rinsed + drained if using canned
1 cup fresh grilled corn kernels
1 cup cherry tomatoes halved
3 hard boiled eggs sliced
1 avocado pitted + sliced
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INSTRUCTIONSSEASONED BAKED TORTILLA STRIPS
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. Watch closely, they will burn fast! Remove from the heat and store in a sealed container for up to 1 week.
SALAD
In small bowl, whisk together the lime juice, 1/3 cup olive oil, Old El Paso Salsa Mix, the jalapeno and cilantro. Season with salt and pepper. Set the dressing aside.
Preheat the grill or a grill pan to high heat.
Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil (about 3 tablespoons). Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing.
Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate. Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing. Enjoy!
