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Bread Cheese (Juustoleipa) and Chicken Bowls

Dairy Farmers of Wisconsin

Ingredients
  

APPLE-HONEY VINAIGRETTE

  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1 teaspoon ground chipotle chili pepper
  • 1 teaspoon soy sauce
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

JUUSTOLEIPA AND CHICKEN BOWLS

  • 1 pouch 8.5 ounces ready-to-prepare quinoa and brown rice blend with garlic
  • 4 ounces Carr Valley Bread Cheese juustoleipa, cut into 1/2-inch cubes
  • 1 cup shredded cooked chicken
  • 1 cup cherry tomatoes halved
  • 3 green onions chopped

Instructions
 

APPLE-HONEY VINAIGRETTE

  • ► Combine the apple cider vinegar, honey, chipotle chili pepper and soy sauce in a medium bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Set aside.

BREAD CHEESE AND CHICKEN BOWLS

  • ► Cook quinoa-rice blend according to package directions. Place juustoleipa on a microwave-safe plate; microwave on high for 20-25 seconds or until warm.
  • ► Divide quinoa-rice blend between two serving bowls; top each with half of the juustoleipa, chicken and tomatoes. Drizzle with reserved vinaigrette; toss to coat. Sprinkle with green onions.