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Tex-Mex Chicken and Quinoa Salad

Tex-Mex Chicken and Quinoa Salad
4.1 14 évaluation
Prép. 10min
Total 30min
6 portions
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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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