For an extra layer of flavor, try grilling the chicken instead of pan-frying it. Adjust the amount of jalapeno pepper based on your spice preference. Feel free to add other vegetables like corn or black beans for added texture and nutrients. To meal prep, store the chicken-quinoa mixture and the vegetables separately, combining them just before serving to prevent the salad from becoming soggy. Lime juice can be added for extra zing.
Mexican Chicken Quinoa Salad
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS70
A vibrant and flavorful salad that combines the heartiness of quinoa with seasoned chicken and a medley of fresh, crisp vegetables. Perfect as a light lunch or a satisfying dinner!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol35 mg
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Fiber7 g
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Protein18 g
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Saturated Fat2 g
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Sodium912 mg
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Sugar6 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a saucepan, combine water, quinoa, and half of the taco seasoning mix. Bring to a boil, then reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed (approximately 15 minutes).
02 Step
Recipe View In a bowl, mix chicken with the remaining taco seasoning mix. Allow the chicken to marinate and absorb the flavors (approximately 10 minutes).
03 Step
Recipe View Heat butter in a skillet over medium heat. Cook and stir the chicken until it is no longer pink in the center (approximately 5-10 minutes). Transfer the cooked chicken and quinoa to a bowl and place in the freezer to cool rapidly (approximately 5 minutes).
04 Step
Recipe View In a large bowl, combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers. Add the cooled chicken-quinoa mixture and salsa. Mix well to combine.
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RECIPE REVIEWS
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Palma Ruecker
Jan 29, 2025This salad is so refreshing and flavorful! I love how easy it is to customize with my favorite veggies.
Sandy Veum
Nov 7, 2024The taco-seasoned chicken adds a delicious kick. It's a great way to use leftover chicken too!
Eleanore Hickle
Sep 30, 2024I made this for a potluck, and it was a huge hit! Everyone asked for the recipe.