Mexican Chicken Quinoa Salad


 

  • 1 cup water
  • ½ cup quinoa
  • 1 package taco seasoning mix, divided
  • 2 chicken breasts, cut into small cubes
  • 1 teaspoon butter
  • 1 avocado, peeled and chopped
  • ½ red onion, chopped
  • 2 stalks celery, chopped
  • 1 cup chopped spinach
  • 1 carrot, chopped
  • ½ red bell pepper, chopped
  • ½ yellow bell pepper, chopped
  • ⅓ cucumber, chopped
  • 2 jalapeno peppers, seeded and chopped
  • ½ cup salsa

  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.

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