Chicken, quinoa, avocado and jalapeno peppers are tossed with salsa in this hearty and easy Mexican quinoa dish.
Followed the recipe as written with the exception of adding the whole bell peppers. I made this up the night before, waiting to add the avocados then next day when I served it. I make with my own taco seasoning blend adapted from 'Famous Taco Seasoning Mix' on the AR website. The carrots and celery were very crunchy right after I made it and didn't seem to go with the Mexican flavor, however the next day they had softened up and the whole salad tasted much better, so letting it marinate awhile is a good idea. I ended up adding some cilantro since I had some on hand, a nice addition. This sure is a chock full of healthy stuff salad. ? - 20 Apr 2015 (Review from Allrecipes US | Canada)
This is very tasty and easy! Changes I made: used 2 tsp. olive oil (not butter) to cook the chicken. It's much healthier. Also I served the whole mixture on a bed of raw, baby spinach rather than mixing it in and I doubled the amount of spinach. I will definitely make it again. - 04 Feb 2016 (Review from Allrecipes US | Canada)
This was really tasty and healthy! I used leftover rotisserie chicken. I also used shredded carrot so there wasn't such a hard bite in the salad.and more salsa. I liked it as written! Thanks for the recipe! - 16 Feb 2016 (Review from Allrecipes US | Canada)