Peruvian chicken, avocado & quinoa salad

A bowl of fruit and vegetable salad on a plate Chicken Salad Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:20 mins
  • Easy
  • Serves 2

Fed up with pasta salad? This gluten-free alternative is packed with lean protein from the chicken, and healthy, heart-friendly fats from the avocado

Nutrient Unit
kcal 512
fat 29g
saturates 6g
carbs 26g
sugars 5g
fibre 5g
protein 34g
salt 0.3g

Ingredients

  • 50g uncooked quinoa
  • 100g frozen sweetcorn
  • 1 tbsp extra virgin olive oil
  • 75g cherry tomatoes , quartered
  • small pack coriander , leaves roughly chopped
  • 2 spring onions , trimmed and finely sliced
  • zest and juice 1 lime
  • 1/2 long red chilli , finely chopped (deseeded if you don’t like it too hot)
  • 1 ripe but firm avocado
  • 200g skinless, cold, cooked roast chicken , cut into chunky pieces

Method

  • STEP 1

Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.

  • STEP 2

While the quinoa is cooking, put the sweetcorn in a dry frying pan over a medium-high heat. Cook for 5 mins, turning every now and then, until defrosted and lightly toasted. Set aside.

  • STEP 3

Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.

  • STEP 4

Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.

  • STEP 5

Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice. Add the chicken pieces and avocado to the salad and toss gently together before serving.

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