Southwest Quinoa BBQ Salad Boats &



  • 2 Bags (10 oz.) Path of Life Southwest Mango Quinoa Blend, cooked according to package directions and cooled to room temperature
  • 1 Pound Boneless, Skinless Chicken Breast
  • 3 Tbsp. Barbecue Seasoning
  • 1/4 Cup Olive Oil
  • 1 Bag (18 - 22oz.) Romaine Lettuce Hearts (3 Romaine Hearts)
  • 3/4 Cup Shredded Colby Jack Cheese
  • 1/3 Cup Barbecue Sauce
  • 1/3 Cup Ranch Dressing
  • 1 Plum Tomato, diced
  • 1 Small Avocado, diced
  • Lime Wedges (Optional)



Chef’s Tip: For a heartier main dish, swap out the lettuce leaves for warm flour or corn tortillas. Romaine lettuce hearts can be found packed in bags of three in the produce section of your grocer. They typically range from 18 to 24 ounces in weight.

  1. Heat grill over medium heat. Flatten chicken breast to an even thickness (about 3/4-in. thick) using the flat end of a meat tenderizer. Season with barbecue seasoning and brush with oil.
  2. Grill chicken for 10 minutes, turning once or until internal temperature of chicken registers 165⁰F. Transfer chicken to a cutting board and let cool 10 minutes or until cool enough to handle. Dice chicken into 1/2-in. pieces.
  3. Remove outer leaves from romaine hearts and set aside for another use. Arrange six, 6-in. lettuce leaves on a serving platter. Fill each lettuce leaf with 1/2 cup of the quinoa.
  4. Top quinoa with chicken and sprinkle with cheese. Drizzle with barbecue sauce and ranch dressing.
  5. Top with tomato and avocado. Serve with lime wedges, if desired.

Feeds: 3