Chicken taco quinoa salad

    45 min

    Chicken, quinoa, avocado and jalapeno peppers are tossed with salsa in this hearty and easy Mexican quinoa dish.

    3 people made this

    Serves: 4 

    • 240ml water
    • 85g quinoa
    • 1 (25g) packet taco seasoning mix, divided
    • 2 chicken breasts, cubed
    • 1 teaspoon butter
    • 1 avocado, peeled and chopped
    • 1/2 red onion, chopped
    • 2 celery stalks, chopped
    • 50g chopped spinach
    • 1 carrot, chopped
    • 1/2 red pepper, chopped
    • 1/2 yellow pepper, chopped
    • 1/3 cucumber, chopped
    • 2 jalapeno chilli peppers, seeded and chopped
    • 1/2 cup salsa

    Prep:20min  ›  Cook:20min  ›  Extra time:5min resting  ›  Ready in:45min 

    1. Bring water, quinoa and 1/2 of the taco seasoning mix to the 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 the chicken rest for 10 minutes.
    3. Heat butter in a pan over medium heat; cook and stir chicken cooked through, 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 pepper, yellow pepper, cucumber and jalapeno chilli peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.

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    Reviews in English (14)


    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)