Tex-Mex Chicken and Quinoa Salad
TM6

Tex-Mex Chicken and Quinoa Salad

3.8 (6 ratings)

Ingredients

  • 30 g spring onions, cut in quarters
  • 200 g quinoa
  • 315 g cooked chicken meat, sliced
  • 100 g canned black beans, rinsed and drained
  • 100 g canned sweet corn kernels, rinsed and drained
  • 100 g cherry tomatoes, cut in halves
  • 140 g avocado, cubed
  • 60 g fresh baby spinach
  • 450 g water
  • 1 tbsp salt
  • 140 g plain yogurt
  • 30 g extra virgin olive oil
    or 30 g avocado oil
  • 30 g freshly squeezed lemon juice
  • ¼ tsp chipotle chilli powder
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp ground smoked paprika
  • 2 tsp fresh Fresno chilli, thinly sliced, to taste

Nutrition
per 1 portion
Calories
1458.2 kJ / 348.5 kcal
Protein
21 g
Carbohydrates
32.5 g
Fat
14.9 g
Saturated fat
2.8 g
Fiber
6 g
Sodium
1446.7 mg

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