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“From Sally's Baking Addiction - so yummy!”
READY IN:
15mins
SERVES:
3
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.
  2. For the dressing: whisk lime juice, cilantro, OJ, olive oil & honey together. Pour over salad and toss to coat everything evenly. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.

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