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Cold Chicken Quinoa Avocado Salad Recipe

Recipe by: Sroch

"This is a summer-favorite of my family. It has a great fresh flavor and is so easy for a weeknight meal. The avocado is a fun alternative to a mayo dressing. Serve alone, on top of lettuce, or in a whole wheat pita."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In1 h
  • 1Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool quinoa to room temperature, about 30 minutes.
  • 2Mix mashed avocado, cilantro, lime juice, salt, and pepper together in a bowl until dressing is smooth.
  • 3Combine quinoa, chicken, tomatoes, and scallions in a bowl; add avocado dressing and toss to coat.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 311 cals
  • 1 cup water
  • 1/2 cup red quinoa
  • 2 avocados, peeled and mashed
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • salt and ground black pepper to taste
  • 1 pound cubed cooked chicken, chilled
  • 2 tomatoes, seeded and chopped
  • 2 tablespoons chopped scallions
Nutrition

Amount per serving ( 5 total)

  • Calories:
    311
    16%
  • Fat:
    16.5
    25%
  • Carbs:
    17.7
    6%
  • Protein:
    24.6
    49%
  • Cholesterol:
    57
    19%

Based on a 2,000 calorie diet

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