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To make Cilantro Lime Quinoa Chicken Salad, gather these simple ingredients: - 1 cup quinoa, rinsed - 2 cups chicken broth (or water) - 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 teaspoon cumin - Salt and pepper to taste - 1 can (15 oz) black beans, drained and rinsed - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh cilantro, chopped - Juice of 2 limes - Zest of 1 lime You can swap ingredients based on your taste or what you have at home. Here are some ideas: - Use vegetable broth instead of chicken broth for a vegetarian option. - Replace chicken with grilled shrimp or tofu for a different protein. - If you don’t have red bell pepper, try yellow or green peppers. - Lime juice can be swapped with lemon juice for a different citrus flavor. - Use green onions instead of red onion for a milder taste. This salad is not only tasty but also packed with nutrients. Here are the key ingredients and their benefits: - Quinoa: A great source of protein and fiber, quinoa supports heart health. - Chicken: Lean protein helps build and repair muscles. - Black Beans: Full of fiber and protein, black beans aid digestion and keep you full. - Avocado: Loaded with healthy fats, avocados are good for your heart and skin. - Cilantro: This herb has antioxidants and may help detox your body. - Limes: Rich in vitamin C, limes boost your immune system and enhance iron absorption. This salad is colorful, fresh, and full of flavors! You’ll love how it makes you feel. {{ingredient_image_1}} To cook quinoa, start by rinsing 1 cup of quinoa under cold water. This step removes any bitter taste. Next, in a medium saucepan, bring 2 cups of chicken broth or water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes. Check that all the liquid is absorbed. Once done, fluff the quinoa with a fork and let it cool for a few minutes. This base will add texture and flavor to your salad. While the quinoa cooks, it's time to prepare the chicken. Take 2 boneless, skinless chicken breasts and season them well. Rub olive oil, 1 teaspoon of cumin, salt, and pepper on both sides. Heat a skillet over medium heat and place the chicken in it. Cook for about 6-7 minutes on each side. You want the chicken to be golden brown and fully cooked. When it’s done, remove it from heat and let it rest for a few minutes before slicing. This resting time keeps the chicken juicy. Now, let’s bring everything together! In a large bowl, combine the cooled quinoa, 1 can of black beans (drained and rinsed), diced red bell pepper, halved cherry tomatoes, diced avocado, chopped red onion, and fresh cilantro. Slice the cooked chicken and place it on top of this colorful mix. In a small bowl, whisk the juice of 2 limes with the zest of 1 lime. Pour this dressing over the salad and toss gently. Be careful not to mash the avocado. Taste the salad and adjust the seasonings, adding more salt, pepper, or lime juice as you prefer. Enjoy your fresh and vibrant cilantro lime quinoa chicken salad! To make your cilantro lime quinoa chicken salad pop, consider these tips: - Fresh Herbs: Always use fresh cilantro. It adds bright flavor. Dried herbs do not work well here. - Zesty Lime: Use fresh limes for juice and zest. Bottled juice lacks the fresh taste you want. - Spices: Add more spices like smoked paprika or chili powder for depth. A pinch of cayenne can add heat. - Extra Crunch: Toss in some nuts or seeds. Toasted pumpkin seeds or slivered almonds work great. - Fruits: Try adding fruits like mango or pineapple. They bring a sweet twist to the dish. Avoid these common pitfalls to ensure your salad shines: - Overcooked Quinoa: Keep an eye on quinoa. Overcooking makes it mushy. Aim for a fluffy texture. - Undercooked Chicken: Always check that chicken is fully cooked. It should reach 165°F (75°C). - Too Much Lime: While lime adds flavor, too much can overpower. Start with less and add more to taste. - Mashing Avocado: When mixing, be gentle. You want avocado chunks, not mush. - Skipping Seasoning: Don’t forget to taste and season. Each ingredient needs flavor. The way you present your salad can elevate its appeal: - Serving Dish: Use a large, shallow bowl. This allows for a beautiful display of colors. - Layering: First, add the quinoa mix, then top it with sliced chicken. This creates height. - Garnishes: Add extra cilantro and lime wedges on top. They give a fresh look and hint at flavor. - Color Contrast: Use colorful veggies. The red bell pepper and cherry tomatoes add vibrancy. - Chill Before Serving: Let the salad sit for a bit in the fridge. This helps the flavors blend together. Pro Tips Cook Quinoa Perfectly: Make sure to rinse the quinoa thoroughly before cooking to remove its natural bitterness and achieve a fluffier texture. Flavorful Chicken: Marinate the chicken breasts for at least 30 minutes before cooking to enhance the flavors and keep the meat juicy. Fresh Ingredients: Use fresh lime juice and zest for the best flavor. Avoid bottled lime juice as it lacks vibrancy compared to fresh. Assemble Just Before Serving: To keep the avocado from browning, assemble the salad just before serving and add the lime dressing at that time. {{image_2}} To make this salad vegetarian, you can skip the chicken. Use a mix of lentils or chickpeas instead. These add protein and texture. They also pair well with the quinoa. If you want a vegan option, just swap the chicken broth for vegetable broth. You’ll still get a rich flavor. If you want more protein, try adding cooked shrimp or tofu. Both options blend well with the other ingredients. You can also mix in edamame or more beans. These options keep the meal filling and nutritious. Feel free to switch up the veggies. You can use corn, cucumber, or spinach. They all add color and crunch. For a different flavor, add some jalapeños for heat. You can even try different herbs like parsley or dill. It’s fun to mix and match based on what you have at home! Store your leftover cilantro lime quinoa chicken salad in an airtight container. This keeps air out and helps keep the salad fresh. You can store it in the fridge for up to three days. If you expect to eat it later, separate the chicken from the salad. This helps keep the chicken juicy. You can eat this salad cold or warm. For cold, just scoop it out of the fridge. If you want it warm, gently heat it on low in a skillet. Stir it often to avoid burning. You can also add a splash of broth if it feels dry. This adds extra flavor. The salad stays fresh for three days in the fridge. After that, check for any off smells or changes in color. If it smells sour or looks odd, discard it. To freeze, consider storing the quinoa and chicken separately. You can freeze them for up to three months. When ready, thaw in the fridge overnight before reheating. To make this salad gluten-free, use quinoa as your base. Quinoa is naturally gluten-free. Just make sure you rinse it well before cooking. If you use chicken broth, check the label. Some brands may contain gluten. Opt for a gluten-free broth or water instead. Yes, you can prepare this salad in advance. Cook the quinoa and chicken a day ahead. Let them cool and store them in the fridge. Mix the other ingredients, but add the avocado and dressing just before serving. This keeps everything fresh and vibrant. If you want to switch up the dressing, try a honey mustard or a balsamic vinaigrette. A yogurt-based dressing can add creaminess. You can even create a spicy dressing with chili lime flavors. Just remember to balance the flavors with lime juice and zest for that fresh kick. This blog post covered a complete guide for a delicious salad. We looked at key ingredients, cooking steps, and helpful tips. You learned about ingredient swaps and how to store leftovers. My final thought is that making this salad can be fun and easy. Feel free to try different flavors and enjoy your creation. With these steps, you can make a tasty dish each time.

Cilantro Lime Quinoa Chicken Salad

A refreshing and nutritious salad featuring quinoa, chicken, and vibrant vegetables, dressed with lime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups chicken broth (or water)
  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 piece red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 piece avocado, diced
  • 1 4 cup red onion, finely chopped
  • 1 4 cup fresh cilantro, chopped
  • 2 pieces limes, juiced
  • 1 piece lime, zested

Instructions
 

  • In a medium saucepan, bring chicken broth (or water) to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside to cool.
  • While quinoa is cooking, season chicken breasts with olive oil, cumin, salt, and pepper on both sides. Heat a skillet over medium heat and cook the chicken for about 6-7 minutes on each side or until fully cooked and golden brown. Remove from heat and let it rest for a few minutes before slicing.
  • In a large bowl, combine cooled quinoa, black beans, diced red bell pepper, halved cherry tomatoes, diced avocado, chopped red onion, and cilantro.
  • Slice the cooked chicken and place it on top of the quinoa mixture.
  • In a small bowl, whisk together lime juice and lime zest, then pour it over the salad. Toss gently to combine all the ingredients without mashing the avocado.
  • Taste and adjust seasonings if necessary, adding more salt, pepper, or lime juice as desired.

Notes

Serve in a large, shallow bowl, garnished with extra cilantro and lime wedges.
Keyword chicken, healthy, lime, quinoa, salad