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Mexican Chicken Quinoa Salad

Mexican Chicken Quinoa Salad

Name: Mexican Chicken Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; ½ cup quinoa; 1 package taco seasoning mix, divided; 2 chicken breasts, cut into small cubes; 1 teaspoon butter; 1 avocado, peeled and chopped; ½ red onion, chopped; 2 stalks celery, chopped; 1 cup chopped spinach; 1 carrot, chopped; ½ red bell pepper, chopped; ½ yellow bell pepper, chopped; ⅓ cucumber, chopped; 2 jalapeno peppers, seeded and chopped; ½ cup salsa

Rating: 4.42 stars

24 Ratings
15 Reviews
11 Photos

A quick and easy way to make a delicious healthy meal!

By Deemcgee

Gallery

Recipe Summary

prep:

20 mins

cook:

20 mins

additional:

5 mins

total:

45 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

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.

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Step 2

Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
Step 3

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.
Step 4

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.

Nutrition Facts

Per Serving:

300 calories; protein 17.6g; carbohydrates 32.5g; fat 11.3g; cholesterol 35mg; sodium 911.9mg. Full Nutrition

Reviews (15)

Most helpful positive review

*Sherri*

04/20/2015

Followed the recipe as written with the exception of adding the whole bell peppers. I made this up the night before waiting to add the avocados then next day when I served it. I make with my own taco seasoning blend adapted from 'Famous Taco Seasoning Mix' on the AR website. The carrots and celery were very crunchy right after I made it and didn't seem to go with the Mexican flavor however the next day they had softened up and the whole salad tasted much better so letting it marinate awhile is a good idea. I ended up adding some cilantro since I had some on hand a nice addition. This sure is a chock full of healthy stuff salad.? Read More

Helpful

(13)

Most helpful critical review

Kelly

07/19/2017

Better without the cucumber and celery! Read More

24 Ratings

5 star values: 13
4 star values: 8
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

*Sherri*

04/20/2015

Helpful

(13)

Justine

02/04/2016

This is very tasty and easy! Changes I made: used 2 tsp. olive oil (not butter) to cook the chicken. It's much healthier. Also I served the whole mixture on a bed of raw baby spinach rather than mixing it in and I doubled the amount of spinach. I will definitely make it again. Read More

Helpful

(12)

Hapygrl

02/16/2016

This was really tasty and healthy! I used leftover rotisserie chicken. I also used shredded carrot so there wasn't such a hard bite in the salad.and more salsa. I liked it as written! Thanks for the recipe! Read More

Helpful

(6)

tksalinas

02/16/2017

Wonderful. Used chic broth to cook quinoa. Doubled the recipe using 2 1/2 lbs of chicken cut small. Be sure to cut red onion and carrots very small. I served all hot stirred together and added extra salsa. Really fresh and delish!! Read More

Helpful

(2)

Amy P

08/26/2016

This is a great salad. My husband who is not a fan of quionoa even liked it. Read More

Helpful

(1)

Kathryn

09/04/2016

A healthy and tasty meal. I made this for my office lunch and I was a satisfying meal. Read More

Helpful

(1)

Shawnandtara

03/12/2016

Fabulous. Right amount of heat. I ran and gave some to my neighbors who were outside. Now we have a new neighborhood recipe to make. Read More

Helpful

(1)

Joan

08/31/2016

Healthy easy tasty.... What more could we ask for? Read More

Helpful

(1)

scepure5561

04/03/2016

I forgot the spinach and the salsa....it was delicious regardless. I was going to add the salsa to the leftovers but my husband said not to add anything. He said it was delicous and forbade me from adding anything else. I will try it as written next time I make it and decide which way I like it better. Read More

Kelly

07/19/2017

Better without the cucumber and celery! Read More

More Reviews

Back to Mexican Chicken Quinoa Salad

All Reviews for Mexican Chicken Quinoa Salad

- of Reviews

Mexican Chicken Quinoa Salad

Servings Per Recipe: 4
Calories: 299.7

% Daily Value *

protein: 35 %

carbohydrates: 11 %

dietary fiber: 29 %

sugars:

fat: 18 %

saturated fat: 12 %

cholesterol: 12 %

vitamin a iu: 92 %

niacin equivalents: 81 %

vitamin b6: 44 %

vitamin c: 103 %

folate: 34 %

calcium: 7 %

iron: 14 %

magnesium: 34 %

potassium: 24 %

sodium: 37 %

thiamin: 20 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.