A chicken quinoa salad bursting with tex mex flavors and ingredients. It's delicious, filling and flavorsome whilst still being healthy and nutritious!
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Ingredients (4 servings)
110g chicken breast
1 tbsp olive oil
1 tsp salt
420g black beans, drained
420g corn kernels, drained
2 roma tomatoes
1/2 small red onion
1/2 cup fresh cilantro
1/2 lime, juiced
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
140g cooked quinoa
Heat up olive oil in a skillet over medium heat and put in chicken. Season the top of the chicken with salt. Let it sear for 5 minutes.
Flip the chicken, and add water. Cover and cook for 7-10 minutes or until the internal temperature reaches 165 °F / 75°C. You can check this using an instant read thermometer. Alternatively you can tell the chicken is cooked when the center is no longer pink.
Remove chicken from skillet and shred using two forks.
Prepare the other ingredients and assemble
Dice roma tomatoes and avocados.
Finely dice red onion and cilantro.
Transfer all ingredients for the salad to a big mixing bowl and toss until combined. Taste and adjust seasoning if needed.
Top salad with shredded poached chicken. Top with more chopped cilantro and black pepper if desired. Enjoy!
If you want to reduce the pungency of raw onions, you can soak the diced onion in a big bowl of ice water for 10 minutes then drain before using in the recipe.
Feel free to substitute chicken with another protein of choice.
You can use sodium-reduced chick stock instead of water.
The salad will keep in an airtight container in the fridge for up to 3 days.