Inspired: Mexican Quinoa Chicken Salad

On a normal workday, I would go home for lunch.  Usually, I would have leftovers or make something up with whatever is in the fridge.

On this particular day, I was having the workday from hell.   That meant I had to grab something and go.

I had been staring at this Sunfresh salad and thought yep, I will have that.

That’s how this recipe was inspired because I thought to myself, this is something I could make at home. Not only is it quick and simple, but it also is deliciously tasty.

Mexican Quinoa Chicken Salad

Ingredients

  • 1/2 cup cooked quinoa
  • 1/3 cup black beans
  • 1/3 cup corn
  • 125g cooked shredded chicken
  • 1 hard boiled egg, sliced
  • 1 cup shredded lettuce leaves
  • 1 tbls chipotle sauce
  • 1 tbls mayonnaise
  • sea salt to taste

Method

  1. In a bowl, mix the cooked quinoa, black beans & corn until combined
  2. Add the shredded chicken & shredded lettuce leaves. Stir until all combined
  3. Mix the chip chipotle sauce and mayonnaise together then add to your salad bowl
  4. Top with sliced egg
  5. Season with sea salt

Serves 1.

If you don’t have cooked chicken, try the Moira Mac Double Breast Roasted Chicken, that any good deli (in Victoria, Australia) will stock.

I used iceberg lettuce, but it would also be delicious with spinach, kale or rocket.