This 5-ingredient recipe was created by Kim B. and was selected as a runner up in the Just BARE Just 5 Cooking Challenge in 2011.
Rinse quinoa in mesh strainer under running water for 1 minute.
Bring 1-3/4 cup water to a boil in medium saucepan; add quinoa and 1/2 teaspoon salt. Cover and cook on medium-low heat for 12 minutes. Remove from heat and let stand for 5 minutes.
Season chicken with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook, stirring occasionally, chicken 5 to 7 minutes or until no longer pink in center. Pour into a large salad bowl. Add quinoa, pico de gallo, and black olives; gently stir until combined.
Grate 1 teaspoon lime zest from lime; squeeze 1 tablespoon lime juice into small bowl. Whisk 2 tablespoons garlic oil, reserved 2 tablespoons olive brine, and 1/4 teaspoon salt into lime juice mixture. Pour dressing over chicken and quinoa; gently stir to coat ingredients. Season with salt and pepper. Serve salad warm or cover and refrigerate until ready to serve.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.
*Pico de gallo is a fresh tomato salsa made with chopped ripe tomatoes, onion, and fresh green chiles.