Creamy Chicken Habanero Salad
The inspiration
32oz./4 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.
Makes
16 portions