Glory Bowl: Jalapeno Lime with ChickenRecipe by Chef Heidi Fink

Directions

1. Jalapeno-Honey-Lime Vinaigrette: In a blender, combine prepared jalapenos, garlic, lime zest, lime juice, rice vinegar, honey, salt, and Dijon mustard. Place the lid on, and blend on medium until everything is finely chopped.
2. With the machine running, pour in all the canola oil in a thin steady stream. Add the cilantro leaves and process again until they are chopped by not pureed.
3. You can also make this by hand. Mince everything really well, whisk together in a bowl until combined.
4. Taste vinaigrette to confirm seasoning. It might need more salt, honey (sweetness), or lime.
5. Salad Components:
6. Quinoa: Rinse and drain the quinoa. Place in a pot with a tight fitting lid. Cover with 1-1/3 cups of water. Bring to a boil, cover, reduce heat to lowest setting and cook for 20 minutes. Remove from heat and let sit, covered, for at least 10 minutes.
7. Turn quinoa into a large bowl and let cool for 10 minutes more. Add about 1/3 cup of the dressing to the quinoa and mix well. This can be done up to 4 days in advance and kept refrigerated until needed.
8. Beans: Meanwhile, after draining and rinsing the canned black beans, place them in a bowl with about ¼ cup of the dressing and mix well to marinate. This can be done up to 4 days in advance and kept refrigerated until needed.
9. Chicken: cook chicken if it is not already cooked. I love to use shredded rotisserie chicken for this recipe.
10. To build the salad bowls, divide the prepared lettuce evenly between 4 large bowls. Drizzle each with a little bit of the dressing. Add a scoop of cooked and dressed quinoa to each bowl. Sprinkle each with some shredded cooked chicken, as much as you like. Add the thawed or blanched corn niblets, marinated black beans, and cherry tomatoes to each bowl. Drizzle some more dressing on this.
11. If desired, top with sliced red or green onion, feta cheese and/or chopped cilantro.