South-of-the-Border Chicken and Quinoa Salad


South-of-the-Border Chicken and Quinoa Salad

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Bowl of quinoa topped with chicken, red onion, red bell pepper, carrots and jicama

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Recipe Data


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    Servings and Ingredients

    Serves 6
    12 oz. boneless chicken breasts
    2 tbsp. Hy-Vee Select olive oil
    ½ tsp. Hy-Vee crushed red pepper
    1 tsp. Hy-Vee ground cumin
    ¼ c. fresh lemon juice, divided
    ½ c. chopped red onion
    Zest of 1 lemon
    Pinch of cayenne pepper
    1 ½ c. Hy-Vee chicken broth
    1 c. quinoa, rinsed
    Hy-Vee salt, to taste
    Hy-Vee black pepper, to taste
    1 carrot, peeled and cut into matchstick-size strips
    1 medium jicama, peeled and cut into matchstick-size strips
    1 red bell pepper, seeded and cut into matchstick-size strips
    ½ c. thinly sliced red onion
    2 tbsp. rice vinegar
    1 tsp. stone-ground mustard
    ⅓ c. chopped cilantro


    1. Place chicken breasts in a zip-top plastic storage bag. Pound chicken until thin.
    2. Combine oil, red pepper, cumin and 2 tablespoons lemon juice. Pour over chicken and marinate in refrigerator 30 minutes or up to 2 hours.
    3. Spray large saucepan with nonstick cooking spray. Add chopped onion and sauté over medium-high heat until tender, about 5 minutes. Add lemon zest, cayenne pepper, broth, quinoa, salt and pepper. Bring to a simmer. Reduce heat to low and cook until liquid is absorbed, about 20 minutes. Let sit covered an additional 5 minutes.
    4. Grill chicken over medium-high heat. Remove from heat and let rest. Cut into bite-size cubes.
    5. In a large serving bowl, combine quinoa, chicken, vegetables, vinegar, remaining 2 tablespoons lemon juice, ground mustard and cilantro. Mix well.
    6. Serve warm or chilled.

    Nutrition facts


    250 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 35mg
    • Sodium: 320mg
    • Total Carbohydrates: 33g
    • Protein: 18g

    Daily Values

    Vitamin A 50%
    Vitamin C 90%
    Iron 15%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Health 2011.