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.

CREAMY HABANERO DRESSING

MAKES

16 (3 fl. oz.) portions

THE INSPIRATION

  • 32oz/4 Cups Oikos Greek Yogurt-0% Plain
  • 2/3 Cups Fire-Roasted Corn
  • 1 Cup White Onion, chopped
  • 4 ea. Garlic cloves, pressed
  • 2 ea. Habanero Peppers, stemmed
  • 1.5 Tablespoon Kosher Salt
  • 1/3 Cup Cilantro,Fresh
  • 1.5 Tablespoon Granulated Sugar

THE TECHNIQUE

1. Place all ingredients in a blender, blend until smooth. 2. Hold refrigerated until ready to serve. 3. Serve as a dressing on a salad or a drizzle on a taco.

in Entree / Recipes