Tex-Mex Chicken and Quinoa Salad

Tex-Mex Chicken and Quinoa Salad

3.1 8 ratings

Prep. 10 min

Total 30 min

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1446.7 mg

Protein 21 g

Calories 1458.2 kJ / 348.5 kcal

Fat 14.9 g

Fibre 6 g

Saturated Fat 2.8 g

Carbohydrates 32.5 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 12 Recipes
Canada

You might also like...

Maple Teriyaki Salmon with Rice and Broccoli

30 h

Southwest Quinoa

40 min

Chicken Salad Sandwich Wraps

15 min

Broccoli and Bacon Tarts

45 min

Date and Nut Balls

20 min

Quinoa Salad with Strawberry Vinaigrette

25 min

Lemon Caper Salmon with Ribbon Squash

35 min

Tuna and Avocado Salad with Fermented Onions (with Cutter)

20 min

Steamed Frittata Egg Cups

45 min

Salmon with Vegetable Sauce

25 min

Greens and Ham Egg White Omelet (Diabetes)

25 min

Lemon Garlic Salmon

2 h 20 min