Chicken and Quinoa Salad with a Mexican Twist

Ingredients 0/13

Step 1

Bring water, quinoa, and half of the taco seasoning to a boil in a saucepan. Once it’s boiling, turn the heat down low, cover it, and let it simmer gently until the quinoa is tender and the water is absorbed, which should take about 15 minutes.

Step 2

While the quinoa is cooking, toss the chicken with the remaining taco seasoning in a bowl and let it sit for about 10 minutes to soak up all those flavors.

Step 3

Melt the butter in a skillet over medium heat and cook the chicken, stirring occasionally, until it’s cooked through and no longer pink inside—this usually takes around 5 to 10 minutes.

Step 4

Once the chicken is done, mix it together with the cooked quinoa in a bowl and pop it in the freezer for about 5 minutes to cool it down quickly.

Step 5

Meanwhile, chop up the avocado, red onion, celery, spinach, carrot, red and yellow bell peppers, cucumber, and jalapeños, then toss all those veggies in a large bowl.

Step 6

Finally, add the cooled chicken and quinoa mix along with some salsa to the veggies and give everything a good stir to combine. Enjoy!