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Delicious Peruvian Chicken, Avocado & Quinoa Salad Recipe

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.
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Prep Time 10 minutes
Total Time 10 minutes
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.