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Mexican Chicken Quinoa Salad

Rated as 4.41 out of 5 Stars
0

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

45 m servings 300
Original recipe yields 4 servings

Directions

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

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 300 calories; 11.3 32.5 17.6 35 912 Full nutrition

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Reviews

Read all reviews 14
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ow...

Most helpful critical review

Better without the cucumber and celery!

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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 ow...

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...

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 fo...

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 adde...

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

Healthy, easy, tasty.... What more could we ask for?

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

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.

Better without the cucumber and celery!