Chicken and Quinoa Taco Salad

• 1/2 cups Quinoa
• 1 cup Chicken Broth
• 1 Tablespoon Olive Oil
• 1 Onion, Chopped
• 1/2 cups Corn, Fresh Or Frozen And Thawed
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• Salt And Pepper
• 1/2 cups Cherry Tomatoes, Halved (plus More For Topping)
• 15 ounces, weight Canned Black Beans, Rinsed And Drained
• 1 cup Chicken, Cooked And Shredded
• 4 cups Fresh Greens (or More If Desired)
• 4 ounces, weight Cheddar Cheese, Grated
• 4 Green Onions, Chopped
• Fresh Chopped Parsley
• 1/2 cups Pace Picante Sauce
• 1/2 cups Fat Free Sour Cream
• 1 Tablespoon Ranch Dressing Mix, Dry
• 1/4 cups Milk (or More If Desired)
• 1/4 teaspoons Cumin
• 1/2 teaspoons Chipotle Peppers In Adobo Sauce, Minced (or More If Desired)
• 1/2 whole Lime, Juiced
• Salt And Pepper, to taste

1. Rinse the quinoa if needed (some are pre-rinsed).
2. I like to cook it in chicken broth, but water is fine.
3. I think I used 1/2 cup uncooked quinoa and 1 cup chicken broth for this recipe.
4. Follow package instructions.
5. When done, set aside.
6. Put the onion and corn in a skillet with the olive oil and saute until the veggies start to brown; stir in chili powder, cumin, salt and pepper.
7. Add tomatoes, cooked quinoa and beans and mix to combine.
8. Remove from heat and mix in the cooked, shredded chicken.
9. To make the Creamy Chipotle Salsa dressing, just stir all salsa ingredients together to blend.
10. Refrigerate until needed.
11. Serve chicken mixture on a bed of fresh greens, along with cheddar cheese, fresh tomatoes, green onion and parsley with Creamy Chipotle Salsa drizzled over the top.

quinoa, chicken broth, olive oil, onion, corn, chili powder, cumin, salt, cherry tomatoes, black beans, chicken, fresh greens, cheddar cheese, green onions, parsley, sour cream, ranch dressing mix, milk, cumin, peppers, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-and-quinoa-taco-salad/ (may not work)