Cook the quinoa according to the instructions on the box.
Toss the chicken, quinoa and other ingredients with the cilantro-lime vinaigrette and salsa verde.
Serve chilled, room temp or warm with tortilla chips or warm tortillas.
Salsa Verde
Lightly coat a large pan with canola oil.
Place the peeled garlic cloves, onion wedge, whole peppers and peeled and rinsed tomatillos in the pan.
Cook the veggies on med-high for 15-20 minutes or until browned, flipping them so that they roast on each side. If they start to stick, add a splash of water into the pan.
Place the cooked vegetables and the remaining ingredients into a blender and purée them until smooth.
Cool the salsa to room temperature.
Cover it with plastic wrap and keep it in the refrigerator.
Cilantro-Lime Vinaigrette
Combine all of the ingredients in a blender and process until smooth.
Adjust the seasoning to taste if desired.
Lime Chicken
Pound the chicken breasts.
Add the chicken, salt and lime juice to a Ziploc bag.
Let the chicken marinate for at least 30 minutes or up to overnight.
Heat the oil on high.
Reserve the marinade.
Sear the chicken for about 3 minutes on each side.
Remove the chicken from the heat and chop it. (The chicken will still be raw in the center.)
Reduce the heat to medium-high and add the chopped chicken back to the pan with a small portion of the marinade.
Cook the chicken until it is browned and done. (Once the chicken is cooked all of the way through, you can dump out any remaining liquid to help the chicken caramelize.)
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/chicken-quinoa-taco-salad/