Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Chicken Avocado Salad with Tomatillo Dressing

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

Scale

Ingredients

  • 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

Instructions

  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.