Citrus Chicken Quinoa Salad

Ingredient ULF # Portion
Santa Lucia Quinoa 381299 1 cup
Corto Olive Oil 267794 2 Tbsp.
Tyson Natural Boneless Chicken Breast 673918 1 lb.
Garlic Co. Fresh Peeled Garlic, chopped 128579 2 cloves
C. F. Sauer Spanish Paprika 299248 1/2 tsp.
Diamond Crystal Kosher Salt 308710 1/2 tsp.
Oranges, peeled and segmened 103804 2 each
Avocado, peeled and cubed 114512 1 each

In a large saucepan with 2 cups water, cook quinoa according the package instructions. Transfer cooked quinoa to a large bowl and let cool.

Pour olive oil into a large skillet over medium heat. Chop chicken into 1 inch cubes. Add chicken and garlic to skillet, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine.

Serves: 3-4