Chicken and Quinoa Fiesta Salad
Salad
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Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
This Thermomix® recipe for Chicken and Quinoa Fiesta Salad is ready in 40 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This vibrant Chicken and Quinoa Fiesta Salad is a delightful explosion of flavors and textures! I've been making this salad for potlucks and summer gatherings for years, and it's always a hit. The combination of tender chicken, fluffy quinoa, creamy avocado, and crunchy veggies is simply irresistible. The taco seasoning adds a zesty kick, while the salsa brings it all together. It's a healthy and satisfying meal that's perfect for a light lunch or a flavorful dinner. Feel free to adjust the amount of jalapeno to your liking for a spicier kick! This salad is also great for meal prepping.
Ingredients (15 ingredients)
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1 cup water
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0.5 cup quinoa
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1 packet taco seasoning mix
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2 piece chicken breasts
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1 tsp butter
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1 piece avocado
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0.5 piece red onion
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2 stalks celery
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1 cup chopped spinach
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1 piece carrot
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0.5 piece red bell pepper
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0.5 piece yellow bell pepper
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0.33333333333333 piece cucumber
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2 piece jalapeno peppers
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0.5 cups salsa
Preparation (6 steps)
Cook Quinoa
Add 1 cup water and ½ cup quinoa to the mixing bowl. Add ½ packet taco seasoning mix. Cook for 15 Min./100°C/Stufe 1.
Season Chicken
In a bowl, mix 2 chicken breasts (cut into small cubes) with the remaining ½ packet taco seasoning mix. Let it sit for 10 minutes to allow the chicken to absorb the flavors.
Cook Chicken
Heat 1 teaspoon butter in a skillet over medium heat. Cook and stir the seasoned chicken until it is no longer pink in the center, approximately 5 to 10 minutes. Remove from heat.
Cool Chicken and Quinoa
Place the cooked chicken and quinoa in a bowl and put it in the freezer for about 5 minutes to cool down quickly.
Combine Salad Ingredients
In a large bowl, combine 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), and 2 jalapeno peppers (seeded and chopped).
Mix Salad
Add the cooled chicken-quinoa mixture and ½ cup salsa to the large bowl with the vegetables. Mix well to combine all ingredients.
Finished cooking? Great! 🎉
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Created by
Charlotte Smith
6
Rezepte
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Kochbücher
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