BBQ Chicken: 2 chicken breasts, ¼ cup diced onion, 1 diced garlic clove, ¼ cup chicken broth, 2 tbsp. brown sugar, 1 cup of your favorite BBQ sauce
½ cup quinoa, cooked according to package directions
½ cup corn, thawed
½ cup black beans, rinsed and drained
¼ cup cilantro, chopped
1 avocado, sliced
½ cup croutons
2 tbsp. BBQ sauce
¼ cup Monterey Jack shredded cheese (optional)
1 romaine heart, chopped
Instructions
BBQ Chicken: add chicken to crock-pot. Add chicken broth. Mix together onion, garlic, brown sugar, and BBQ sauce and pour over chicken. Cook on high 3-4 hours. Remove chicken, shred, add back to crock-pot for another 20-30 minutes or until sauce has absorbed. ***Make this ahead of time.***
Add cooked quinoa, corn, beans, and cilantro to a large bowl and mix.
Add chicken and additional BBQ sauce and mix.
Serve over a bed of romaine.
Top with sliced avocado, croutons, and shredded cheese.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/bbq-chicken-quinoa-salad/