Rub chicken breast with garlic powder, cumin, salt and pepper. Grill or bake for 20-25 minutes. Slice or chop.
Place mixed greens, quinoa, peppers, and peaches in large bowl. Toss together.
Mix chicken with 2-3 tablespoons chipotle mayo. Add chicken to mixed greens bowl and toss.
Add a squeeze of fresh lime and splash of balsamic vinegar. Serve!
This Peach Chipotle Quinoa Salad is made with simple and fresh ingredients for an easy summertime salad recipe that's packed with flavor!
For more delicious toppings try adding: - avocado - cherry tomatoes - fresh cilantro - crumbled feta cheese
Serve this salad right after making it, or make ahead, store in fridge for up to 2 days for easy lunches.
FULL RECIPE AT: