Chicken Avocado Salad with Tomatillo Dressing

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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Serves: 6 servings

1 cup uncooked quinoa
5 medium tomatillos, quartered
3 Tablespoons fresh lime juice
1 Tablespoon olive oil
1 teaspoon sugar
2 cooked, skinless chicken breasts, cubed
1 medium avocado, cubed
1 cup fresh or thawed corn kernels
1 15oz can black beans, drained and rinsed
½ cup chopped fresh cilantro
1 thinly sliced green onion
1 jalapeno pepper, seeded and finely chopped
½ teaspoon salt
½ teaspoon ground cumin

Bring 2 cups of water and quinoa to a boil in a saucepan; place on the lid and let simmer until the water is absorbed, about 15 minutes. Fluff with a fork and let cool.

While the quinoa is cooking, make the dressing. Place tomatillos in a food processor; process until chopped. Add lime juice, olive oil, and sugar; process until smooth.

After the quinoa has cooled, combine quinoa, tomatillo dressing, chicken, and remaining ingredients in a large bowl; toss gently.