Southwest Chicken Salad


1 lb. boneless skinless chicken breasts
2 T olive oil
1/4 t salt
1/2 t montreal steak seasoning
1/2 t garlic powder
1/2 t chili powder
1/2 t sweet red paprika
1 head of lettuce, chopped
2 cups cooked quinoa
1/2 cup corn
1/2 cup black beans
1 T chopped cilantro
1/2 cup salsa
1/2 cup mayo
Tortilla chips

Combine oil and spices in a large ziplock bag. Add chicken to bag and zip it shut. Marinate chicken in bag then place on greased baking sheet and bake in oven on 350 for 30 to 45 minutes until chicken is cooked through. Allow chicken to rest on cutting board before slicing thinly. Combine quinoa, corn, black beans and cilantro together. Place lettuce in large serving bowl. Layer quinoa mixture and sliced chicken on top. Combine salsa and mayo together then top salad with dressing. (optional you can squeeze lime over salad for a fresh kick) Place tortilla chips around salad.

~ Recipe submitted by Nina Safar

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