Tex-Mex Chicken and Quinoa Salad

Tex-Mex Chicken and Quinoa Salad

3.4 7 ratings

Prep. 10 min

Total 30 min

6 portions

Ingredients

spring onions cut in quarters
30 g
quinoa
200 g
cooked chicken meat sliced
315 g
canned black beans rinsed and drained
100 g
canned sweet corn kernels rinsed and drained
100 g
cherry tomatoes cut in halves
100 g
avocado cubed
140 g
fresh baby spinach
60 g
water
450 g
salt
1 tbsp
plain yogurt
140 g
extra virgin olive oil
30 g
30 g avocado oil
freshly squeezed lemon juice
30 g
chipotle chilli powder
¼ tsp
salt
½ tsp
ground black pepper
½ tsp
ground smoked paprika
½ tsp
fresh Fresno chilli thinly sliced, to taste
2 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 1446.7 mg

Protein 21 g

Calories 1458.2 kJ / 348.5 kcal

Fat 14.9 g

Fibre 6 g

Saturated Fat 2.8 g

Carbohydrates 32.5 g

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