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Chicken Quinoa Salad

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
45 min
SERVINGS
4 servings
Lunch Dinner
Chicken Quinoa Salad
Ingredients
  • 1 cup water
  • 1/2 cup quinoa
  • 1 package taco seasoning mix, divided
  • 2 chicken breasts, cut into small cubes
  • 1 teaspoon butter
  • 1 avocado, peeled and chopped
  • 1/2 red onion, chopped
  • 2 stalks celery, chopped
  • 1 cup chopped spinach
  • 1 carrot, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/3 cucumber, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1/2 cup salsa
Instructions
1
Boil a saucepan with water, quinoa, and half of the taco seasoning blend until it reaches a rolling boil.
2
Then, lower the heat to a low setting and cover the saucepan; let it simmer for 15 minutes, or until the quinoa is tender and all the water has been absorbed.
3
Meanwhile, combine chicken with the remaining taco seasoning blend in a bowl and let it sit for about 10 minutes, allowing the chicken to absorb the flavors.
4
In a separate skillet, melt butter over medium heat and cook the chicken until it reaches an internal temperature of 165°F (74°C), stirring occasionally. This should take around 5 to 10 minutes.
5
Once the chicken is cooked, transfer it and the quinoa to a bowl and place it in the freezer for about 5 minutes, until it has cooled down.
6
In a large bowl, combine diced avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers.
7
Then, add the cooked chicken-quinoa mixture and a spoonful of salsa to the bowl; mix everything together until it's well combined.