Tex-Mex Chicken and Quinoa Salad

Tex-Mex Chicken and Quinoa Salad

4.2 15 ratings

Prep. 10 min

Total 30 min

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

Energy 1440.7 kJ / 344.3 kcal

Fat 14.6 g

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Texas Road Trip 19 recipes
United States

You might also like...

Lemon Rosemary Chicken and Rice

55 min

Baked Chicken Breasts Pizzaiola

55 min

Chicken Thighs Pizzaiola Style

50 min

Almond Crusted Salmon with Asparagus Pappardelle

35 min

Orange Salmon with Broccoli Couscous

35 min

Lemon Garlic White Rice

35 min

Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette

20 min

Slow Cooked White Chicken Chili

2 h 10 min

Turkey Taco Meat Filling

35 min

Soy Chicken with Bok Choy

40 min

Shredded Chicken Taco Filling

30 min

Coffee Shop Egg Bites

50 min