I am the QUEEN of left overs. I have yet to deter main if that’s a good or bad thing though… oh well. One day I was making lunch and found out I had black beans, quinoa, and chicken left over and ready to use. Thus, the quickest and one of the tastiest salads I’ve ever whipped up.
This salad was extremely filling from the chicken and beans, but provided the perfect balance of carbs, proteins, and fats. I pack salads like these for school every day and am usually not very hungry until around three or four o clock (I eat lunch at 11:05). If you have any left overs you need to use, salads are perfect for that.
Now, let me tell you about these sun dried tomatoes. I love sundered tomatoes, but they’re extremely oily, and I don’t like the feeling of them. Income these. They have the exact same taste as normal sun dried tomatoes, but they aren’t drenched in oil. You have to check them out!
INGREDIENTS (Serves one):
3-4 oz chicken
1/2 cup black beans
1/2 cup cooked quinoa
Green of choice (I used kale and I didn’t measure it out)
Any other veggies you’d like
Salad dressing (I used one tsp olive oil + two tsp balsamic vinegar)
On a plate, place a bed of greens and your veggies. Add your black beans, cooked quinoa, and chicken. Dress your salad with a dressing of choice, and enjoy! Yup- it’s that simple. That’s what I love about salads- they’re so easy yet tasty!
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