Name: Mexican Chicken Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Water - 1 cup; Quinoa - ½ cup; Taco seasoning mix, divided - 1 package; Chicken breasts, cut into small cubes - 2; Butter - 1 teaspoon; Avocado, peeled and chopped - 1; Red onion, chopped - ½; Celery, chopped - 2 stalks; Chopped spinach - 1 cup; Carrot, chopped - 1; Red bell pepper, chopped - ½; Yellow bell pepper, chopped - ½; Cucumber, chopped - ⅓; Jalapeno peppers, seeded and chopped - 2; Salsa - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Chicken Quinoa Salad

1. Water - 1 cup

2. Quinoa - ½ cup

3. Taco seasoning mix, divided - 1 package

4. Chicken breasts, cut into small cubes - 2

5. Butter - 1 teaspoon

6. Avocado, peeled and chopped - 1

7. Red onion, chopped - ½

8. Celery, chopped - 2 stalks

9. Chopped spinach - 1 cup

10. Carrot, chopped - 1

11. Red bell pepper, chopped - ½

12. Yellow bell pepper, chopped - ½

13. Cucumber, chopped - ⅓

14. Jalapeno peppers, seeded and chopped - 2

15. Salsa - ½ cup

How to cook deliciously - Mexican Chicken Quinoa Salad

1. Stage

Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.

2. Stage

Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.

3. Stage

Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.

4. Stage

Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.