Creamy Chicken Habanero Salad

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.


16 portions