Tex-Mex Chicken and Quinoa Salad

Tex-Mex Chicken and Quinoa Salad

4.3 16 évaluations

Prép. 10min

Total 30min

6 portions

Ingrédients

spring onion cut in quarters
1 oz
uncooked quinoa
7 oz
cooked chicken meat sliced
11 oz
canned black beans rinsed and drained
3 ½ oz
canned sweet corn kernels rinsed and drained
3 ½ oz
cherry tomatoes cut in halves
3 ½ oz
avocado cubed
5 oz
fresh baby spinach
2 oz
water
16 oz
salt
1 tbsp
plain yogurt
5 oz
extra virgin olive oil
1 oz
1 oz avocado oil
lemon juice, freshly squeezed
1 oz
chipotle chili powder
¼ tsp
salt
½ tsp
ground black pepper
½ tsp
ground smoked paprika
½ tsp
fresh Fresno chili thinly sliced, to taste
2 tsp

Niveau

facile

Infos nut. par 1 portion

Sodium 1445.8 mg

Protides 20.8 g

Calories 1440.7 kJ / 344.3 kcal

Lipides 14.6 g

Fibre 6 g

Graisses saturées 2.7 g

Glucides 32.3 g

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Également présenté dans

Texas Road Trip 19 Recettes
États-Unis

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