Tex-Mex Chicken and Quinoa Salad

Tex-Mex Chicken and Quinoa Salad

4.2 15 ratings

Prep. 10min

Total 30min

6 portions

Ingredients

spring onion cut in quarters
1 oz
uncooked quinoa
7 oz
cooked chicken meat sliced
11 oz
canned black beans rinsed and drained
3 ½ oz
canned sweet corn kernels rinsed and drained
3 ½ oz
cherry tomatoes cut in halves
3 ½ oz
avocado cubed
5 oz
fresh baby spinach
2 oz
water
16 oz
salt
1 tbsp
plain yogurt
5 oz
extra virgin olive oil
1 oz
1 oz avocado oil
lemon juice, freshly squeezed
1 oz
chipotle chili powder
¼ tsp
salt
½ tsp
ground black pepper
½ tsp
ground smoked paprika
½ tsp
fresh Fresno chili thinly sliced, to taste
2 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 1445.8 mg

Protein 20.8 g

Calories 1440.7 kJ / 344.3 kcal

Fat 14.6 g

Fiber 6 g

Saturated fat 2.7 g

Carbohydrates 32.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Texas Road Trip 19 Recipes
United States

You might also like...

Greek Stuffed Chicken

1 h 35min

Moroccan Chicken Bowl

45min

Cuban-Spiced Salmon with Tomato Avocado Salsa

30min

Green Bean and Radicchio Salad with Chèvre

40min

Mushroom Ragu with Zoodles

40min

Tarragon Chicken Pasta

45min

Florentine Meatballs and Linguine

1 h 10min

Huli Huli Chicken Skewers

50min

Greek Rice

1 h 20min

Mixed Green Salad with Apple Lime Vinaigrette

15min

Carolina BBQ Chicken with Skillet Cornbread

3 h 25min

Chicken Tikka Bowls with Kachumber

2 h 50min