Mexican Chicken Quinoa Salad
Description
Chicken, quinoa, avocado, and jalapeno peppers are tossed with salsa in this hearty and easy Mexican quinoa dish.
Ingredients
•
1 cup water
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1/2 cup quinoa
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1 package taco seasoning mix, divided
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2 chicken breasts, cut into small cubes
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1 teaspoon butter
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1 avocado, peeled and chopped
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1/2 red onion, chopped
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2 stalks celery, chopped
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1 cup chopped spinach
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1 carrot, chopped
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1/2 red bell pepper, chopped
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1/2 yellow bell pepper, chopped
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1/3 cucumber, chopped
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2 jalapeno peppers, seeded and chopped
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1/2 cup salsa
Directions
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.