- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
Ingredients
Honey-Lime Vinaigrette:
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 lime, juiced
Pinch ground cumin
Pinch cayenne pepper, optional
Kosher salt and freshly ground black pepper
Salad:
1 cup shredded cooked chicken
1/2 cup cooked quinoa
1/4 cup canned black beans, rinsed and drained
1/4 cup frozen corn kernels, thawed
2 tablespoons shredded Mexican blend cheese
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
Directions
Special equipment:
a 16- to 20-ounce mason jar with a lid- For the honey-lime vinaigrette: Add the honey, olive oil, mustard, lime juice, cumin and cayenne, if using, to a 16- to 20-ounce mason jar. Place the lid on the jar and shake well until incorporated. Season with salt and pepper.
- For the salad: Layer in the chicken, quinoa, beans, corn, cheese, onions and cilantro and top with the lid. Chill until ready to serve.
