Description
A fresh, hearty avocado quinoa salad loaded with grilled chicken, black beans, cherry tomatoes, corn, red onion, queso fresco, cilantro, and a creamy lime dressing.
Ingredients
Scale
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 2 boneless skinless chicken fillets, about 1 pound total
- 3 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1 teaspoon ground cumin, divided
- 1 teaspoon garlic powder
- 1 teaspoon fine salt, divided
- 1/2 teaspoon black pepper, divided
- 4 cups chopped romaine lettuce
- 2 cups chopped curly kale
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 1/2 small red onion, thinly sliced
- 2 medium avocados, sliced
- 1/3 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 2 medium limes, juiced, plus wedges for serving
- 1/4 cup Greek yogurt
- 1 teaspoon honey
Instructions
- Bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat, cover, and cook for 15 minutes or until the water is absorbed. Let it cool slightly.
- In a small bowl, mix 2 tablespoons olive oil, chili powder, 1/2 teaspoon cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the mixture over the chicken.
- Heat a grill pan or skillet over medium heat. Cook the chicken for 5 to 6 minutes per side, or until fully cooked and nicely browned. Let it rest for 5 minutes, then slice into strips.
- If needed, cook the corn in the same pan for 2 to 3 minutes until lightly charred.
- In a large bowl, combine the romaine, kale, cooked quinoa, black beans, cherry tomatoes, corn, and red onion.
- In a small bowl or jar, whisk together the remaining 1 tablespoon olive oil, lime juice, Greek yogurt, honey, remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper until smooth.
- Toss the salad mixture lightly with about half of the dressing. Transfer to a large serving platter or bowl.
- Top with sliced chicken and avocado. Sprinkle with queso fresco and cilantro.
- Drizzle with more dressing and serve with lime wedges.
Notes
- Let the quinoa cool before mixing so the greens stay crisp.
- Slice the avocado just before serving for the freshest look and texture.
- Store the dressing separately if making ahead.
- Feta can be used instead of queso fresco.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 34g
- Cholesterol: 75mg
Keywords: avocado quinoa salad, grilled chicken salad, quinoa salad bowl, healthy lunch salad, black bean corn avocado salad