Chicken Salad with Salsa and Quinoa
Ingredients
- 2 cooked chicken breasts made with my Lemon and Herb Chicken Marinade diced in small squares
- 1 cup cold cooked quinoa red or white or a mix of both
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1/2 to 1 teaspoon chopped fresh red chilis to taste
- 1 small can about 1/2 cup whole kernel yellow corn, drained
- 1 avocado pit removed and diced in small cubes
- 3 tomatoes de-seeded and cut in small cubes
- dried or fresh parsley for garnish or cilantro/coriander if preferred
Instructions
- To make the salsa:
- In a small bowl, whisk together the lime, olive oil, salt, pepper, cumin and chopped chilis.
- Set aside.
- Put the corn, avocado and tomatoes in a large bowl.
- Pour the dressing over the top and stir gently to combine.
- To assemble the salad:
- Put the chopped chicken, cold cooked quinoa and salsa in a very large bowl.
- Stir gently to combine.
- Serve in a bowl, over lettuce or as part of a mixed salad plate.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.