Can I just say YUM!!! This salad bowl is adaptation of the Formula Cookbook's bowl formula. I LOVE bowls and I can make it for dinner and then eat it the rest of the week for lunches. It is a great meal prep idea and you can change it up so easily. Here it is!
BBQ Quinoa Chicken Salad Bowl
2 Cups Quinoa
4 Cups Water
1 Tablespoon Gluten Free Dry Ranch Dressing Packet
1 Pound Chicken Breasts
1/2 Cup Gluten Free BBQ Sauce + More To Top
2 Cups Kale, Roughly Chopped
1 Cup Montery Jack Cheese, Shredded
1 Avocado, Diced
1. Preheat oven to 350 degrees.
2. Preheat a grill pan, gas grill or charcoal grill until hot. Toss the chicken in BBQ Sauce and place on the grill. Grill for 5 minutes per side. Place in the oven and cook for 5 more minutes or until chicken is cooked through (If grilling on a gas grill or charcoal grill skip the oven). Remove from grill and dice, set aside.
2. Place quinoa in a medium sized sauce pan with water. Cook over medium heat until quinoa starts to boil. Cover and reduce the heat to low. Cook for 10 minutes or until quinoa is cooked and water is absorbed. Toss with dry ranch dressing and stir to combine, set aside.
3. To make your bowl place 1/2 Cup quinoa, 1/2 Cup kale, 1/2 Cup Chicken, 1/4 Cup cheese and 1/4 Cup Avocado into the bowl. Drizzle chicken with extra BBQ sauce and top with squeezed lime juice.