Creamy Chicken Habanero Salad

Makes

16 portions


The inspiration

  • 8 ea. Avocado, Fresh, Halved
  • 1 Cup Chicken, Shredded
  • 1 Cup Black Beans, Drained, Rinsed
  • 1 Cup Quinoa, Tri-Color, cooked
  • 1/2 Cup Cotija Cheese, grated
  • 6 fl. oz. (divided) Creamy Habanero dressing
  • ¼ Cup Cilantro, fresh

the technique

1. In a mixing bowl, combine shredded chicken, black beans, quinoa, cotija, and 2 oz. of habanero dressing and cilantro. Refrigerate until ready to serve.

2. To serve: Cut an avocado in half and remove the pit.

3. In each avocado half, add 1/4 cup. of chicken salad to the center of the avocado.

4. Drizzle with remaining dressing.

In Recipes / Smoothie