Southwest Chicken and Quinoa Salad with Avocado Vinaigrette


Southwest Chicken and Quinoa Salad with Avocado Vinaigrette

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    Servings and Ingredients

    Southwest Chicken
    2 tbsp. ground Ancho chili
    1 tsp. ground coffee beans
    2 tbsp. taco seasoning
    ⅛ tsp. sugar
    3 (4 oz each) boneless, skinless chicken breasts
    Quinoa Salad with Avocado Vinaigrette
    1 c. cooled prepared quinoa
    ¼ c. no-salt-added canned black beans, rinsed
    4 mushrooms, quartered and roasted
    6 cherry tomatoes, halved
    2 tbsp. chopped fresh cilantro
    3 tbsp. Avocado Vinaigrette
    Avocado Vinaigrette
    1 ripe avocado, peeled, pitted and diced
    1 clove(s) garlic
    Juice of 1 lime
    10 pickled jarred jalapeno slices
    ⅓ c. jalapeno juice
    ½ tsp. ground cumin
    ½ tsp. sugar
    1 c. olive oil


    1. To make Southwest Chicken, mix Ancho chili, ground coffee beans, taco seasoning and sugar in a small bowl. Dust each side of all chicken breasts with the prepared rub.
    2. Grill chicken on each side for about 6 minutes or until internal temperature reaches 165 degrees.
    3. Remove from heat and let cool a minimum 5 minutes, then slice.
    4. To make Quinoa Salad with Avocado Vinaigrette, combine quinoa, beans, mushrooms, tomato and cilantro in a medium bowl; toss together. Add vinaigrette, being sure to coat all ingredients well.
    5. Plate 1/2 cup of the salad on a plate with 1 chicken breast sliced over top of the salad.
    6. To make Avocado Vinaigrette, using a blender, puree avocado, garlic, lime juice, jalapeno, jalapeno juice, cumin and sugar together. While blender is running slowly, pour olive oil into avocado mixture creating an emulsion.

    Recipe Source:

    Hy-Vee chefs.