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

Calories 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...

Roasted Meatballs and Spicy Potatoes

1 h

Chutney Chicken

30 min

Spicy Shrimp and Quinoa Bowl

30 min

Garlicky Green Beans with Crispy Potato Topping

40 min

Lemon Ricotta Pasta with Chicken

35 min

Shrimp Orzo with Peas

30 min

Red Mole Chicken Enchiladas

1 h

Turkey Taco Bowl

1 h

Grape Jelly Sweet & Sour Meatballs

50 min

Baked Chili Beans

50 min

Baja-Style Fish Tacos

30 min

Ground Beef Taco Filling

25 min