Delicious Peruvian Chicken, Avocado & Quinoa Salad Recipe

There’s something wonderfully nostalgic about a salad that feels like a hug in a bowl. This Delicious Peruvian Chicken, Avocado & Quinoa Salad is not just a meal; it’s a delightful experience that whisks you away to sunny days and fresh flavors. Plus, it’s super easy to whip up, making it perfect for a quick weeknight dinner or a gathering with friends. You are going to love how quickly this comes together!

Why You’ll Love Delicious Peruvian Chicken, Avocado & Quinoa Salad Recipe That Will Wow Your Guests!

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 2 cups cooked quinoa: This nutty grain is a fantastic source of protein and adds a lovely texture.
• 2 grilled chicken breasts, sliced: Tender grilled chicken brings a savory depth to the salad.
• 1 ripe avocado, diced: Creamy avocado adds richness and healthy fats.
• 1 cup cherry tomatoes, halved: These sweet little gems bring freshness.
• 1 cup corn (cooked or canned): Sweet corn adds a burst of flavor.
• 1/2 red onion, finely chopped: A little zing from the onion complements the other ingredients.
• 1/4 cup fresh cilantro, chopped: This herb adds a refreshing note.
• Juice of 2 limes: Lime juice brightens the salad and enhances all the flavors.
• 3 tablespoons olive oil: A good quality olive oil adds richness.
• Salt and pepper to taste: Simple seasoning is key to enhancing flavors.
• Optional: sliced jalapeños for added spice: If you like a kick, these are perfect!

How to Make Delicious Peruvian Chicken, Avocado & Quinoa Salad Recipe That Will Wow Your Guests!

Ready to dive in? Let’s get cooking!

1. In a large bowl, combine the cooked quinoa, grilled chicken slices, diced avocado, cherry tomatoes, corn, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well blended.
3. Pour the dressing over the salad and gently toss to combine all ingredients. Be careful not to mash the avocado!
4. If desired, add sliced jalapeños for extra heat and toss again.
5. Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!

Substitutions & Additions

This salad is wonderfully versatile! Here are some tasty swaps and additions:

• Swap quinoa for couscous or farro for a different grain experience.
• Use black beans instead of corn for added protein and a heartier texture.
• Mix in some diced bell peppers for extra crunch and color.
• Try adding feta cheese for a salty kick.

Tips for Success

To help you nail this recipe, here are some tips:

• Make sure your quinoa is fully cooked and cooled before adding it to the salad to avoid wilting the veggies.
• Adjust the lime juice and seasoning to suit your taste; some like it zestier!
• Prep the ingredients ahead of time, but wait until you are ready to serve to toss the salad to keep the avocado fresh.

How to Store Delicious Peruvian Chicken, Avocado & Quinoa Salad Recipe That Will Wow Your Guests!

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for about 2 days. Just keep in mind that the avocado may brown slightly. To help prevent this, you can squeeze a little extra lime juice on the avocado before storing.

FAQs

• Can I make this salad ahead of time? Yes! Just prepare everything except for the avocado and toss it in when you’re ready to serve.
• Is there a vegetarian version of this salad? Absolutely! You can simply omit the chicken or replace it with grilled tofu or chickpeas.
• How can I make this salad spicier? Add more jalapeños or even diced serrano peppers for an extra kick!

Whether you’re hosting a gathering or just looking for a quick, nutritious meal, this Delicious Peruvian Chicken, Avocado & Quinoa Salad is sure to impress. For more delicious recipes, check out my Curried Chicken Salad or Easy Crepes for treats you will love!

Don’t forget to follow us on Pinterest for more culinary inspiration!

Delicious Peruvian Chicken, Avocado & Quinoa Salad

There's something wonderfully nostalgic about a salad that feels like a hug in a bowl. This Delicious Peruvian Chicken, Avocado & Quinoa Salad is not just a meal; it's a delightful experience that whisks you away to sunny days and fresh flavors. Plus, it's super easy to whip up, making it perfect for a quick weeknight dinner or a gathering with friends.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Peruvian

Ingredients Equipment Method Notes

Ingredients

  

For the Salad

• 2 cups cooked quinoa This nutty grain is a fantastic source of protein and adds a lovely texture.
• 2 breasts grilled chicken sliced
• 1 ripe avocado diced
• 1 cup cherry tomatoes halved
• 1 cup corn cooked or canned
• 1/2 cup red onion finely chopped
• 1/4 cup fresh cilantro chopped
• 2 juices limes Juice of
• 3 tbsp olive oil A good quality olive oil adds richness.
• Salt and pepper to taste
• Optional: sliced jalapeños

Equipment

• Large Bowl
• Small Bowl
• Whisk

Method

 

1. Step 1: In a large bowl, combine the cooked quinoa, grilled chicken slices, diced avocado, cherry tomatoes, corn, red onion, and cilantro.
2. Step 2: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well blended.
3. Step 3: Pour the dressing over the salad and gently toss to combine all ingredients. Be careful not to mash the avocado!
4. Step 4: If desired, add sliced jalapeños for extra heat and toss again.
5. Step 5: Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!

Notes

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for about 2 days. Just keep in mind that the avocado may brown slightly. To help prevent this, you can squeeze a little extra lime juice on the avocado before storing.