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Honey Mustard Broccoli Slaw Salad

Course Dinner
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 people

Ingredients

  • 3 Large Chicken Breasts
  • 1 Pkg Broccoli Slaw
  • 3 Cobs Corn
  • 1 Green Pepper sliced
  • 2 Jalapeños sliced
  • 6 Green Onions sliced
  • 2 Cups Quinoa Cooked
  • 1/2 Cup slivered Almonds
  • 1 Large Yellow Heirloom Tomatoes diced
  • 3 Avocados sliced
  • 1 bottle Honey Mustard Dressing
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Ground Pepper
  • 1 Tsp Himalayan Salt

Instructions

  1. Season chicken breasts with Himalayan salt, ground pepper and garlic powder. Set aside. 

  2. Peel corn so that there is one layer of husk left on the corn. Set aside. 

  3. Cook quinoa to yield to cooked cups. Follow directions on back of bag/box for cooking instructions and yield. 

  4. While quinoa is cooking pour the broccoli slaw and slivered almonds in a large bowl. 

  5. Add in sliced green peppers, jalapeños, green onions and diced tomato. Mix thoroughly. 

  6. Slice avocados and set aside. 

  7. Grill 3 cobs of corn until they reach the desire char. This can take anywhere from 15 minutes to half hour depending on how high you have your grill and how much char you would like. Once corn is done set aside and let cool. 

  8. While corn is cooling place chicken on the grill and cook until 165 degrees Fahrenheit. Remove from the grill. 

  9. Cut corn off the cob and place in the large bowl with broccoli slaw mixture. 

  10. Add cooked and cooled quinoa in the broccoli slaw mixture and stir. 

  11. Divide the broccoli slaw salad up between 6 bowls. Top with chicken and avocado and drizzle with your favorite honey mustard dress. 

  12. Enjoy!