Chicken-And-Quinoa Salad With Pepper Jelly Dressing Recipe

Cooking Directions

• STEP 1.Start by cooking the quinoa according to the package instructions. Once cooked, let it cool.
• STEP 2.In a large bowl, combine the cooked quinoa, diced chicken, bell peppers, cucumbers, cherry tomatoes, and green onions.
• STEP 3.In a separate small bowl, whisk together the olive oil, lemon juice, pepper jelly, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad and toss gently to coat all the ingredients.
• STEP 5.Serve the salad chilled and garnish with fresh herbs, if desired.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To save time, you can use pre-cooked chicken or rotisserie chicken for this recipe.
• Feel free to customize the salad by adding your favorite vegetables or toppings.
• For extra flavor, marinate the chicken in the dressing for a few hours before adding it to the salad.

Storage and Serving

• This Chicken-And-Quinoa Salad With Pepper Jelly Dressing is best served chilled.
• You can enjoy it as a light lunch or dinner, or even as a side dish.
• Garnish with fresh herbs like cilantro or parsley for added freshness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.