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Chicken Avocado Salad with Tomatillo Dressing

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 servings 1x
  • Category: Main



  • 1 cup uncooked quinoa
  • 5 medium tomatillos, quartered
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon olive oil
  • 1 teaspoon sugar
  • 2 cooked, skinless chicken breasts, cubed
  • 1 medium avocado, cubed
  • 1 cup fresh or thawed corn kernels
  • 1 15oz can black beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro
  • 1 thinly sliced green onion
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin


  1. Bring 2 cups of water and quinoa to a boil in a saucepan; place on the lid and let simmer until the water is absorbed, about 15 minutes. Fluff with a fork and let cool.
  2. While the quinoa is cooking, make the dressing. Place tomatillos in a food processor; process until chopped. Add lime juice, olive oil, and sugar; process until smooth.
  3. After the quinoa has cooled, combine quinoa, tomatillo dressing, chicken, and remaining ingredients in a large bowl; toss gently.