Southwest and Quinoa Chicken Salad

10 mins
Serves 1
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Directions

  1. 1Shred half of a rotisserie chicken (or two to three chicken breasts).
  2. 2Shred half of a rotisserie chicken (or two to three chicken breasts).
  3. 3Shred half of a rotisserie chicken (or two to three chicken breasts).
  4. 4Combine the shredded chicken with poblano caesar dressing and cilantro cotija dressing, totaling about 16 oz of dressing.
  5. 5Combine the shredded chicken with poblano caesar dressing and cilantro cotija dressing, totaling about 16 oz of dressing.
  6. 6Combine the shredded chicken with poblano caesar dressing and cilantro cotija dressing, totaling about 16 oz of dressing.
  7. 7Toss the chicken and dressing well so the chicken can pick up the flavors.
  8. 8Toss the chicken and dressing well so the chicken can pick up the flavors.
  9. 9Toss the chicken and dressing well so the chicken can pick up the flavors.
  10. 10Add sliced cabbage, fire-roasted elote, diced tomato, diced red onions, and bite-sized Oaxaca cheese to the mixture.
  11. 11Add sliced cabbage, fire-roasted elote, diced tomato, diced red onions, and bite-sized Oaxaca cheese to the mixture.
  12. 12Add sliced cabbage, fire-roasted elote, diced tomato, diced red onions, and bite-sized Oaxaca cheese to the mixture.
  13. 13Add half a cup of cilantro and the juice of one lime.
  14. 14Add half a cup of cilantro and the juice of one lime.
  15. 15Add half a cup of cilantro and the juice of one lime.
  16. 16Stir in one cup of quinoa.
  17. 17Stir in one cup of quinoa.
  18. 18Stir in one cup of quinoa.
  19. 19Add about a teaspoon of black pepper, as the quinoa and dressing already contain salt.
  20. 20Add about a teaspoon of black pepper, as the quinoa and dressing already contain salt.
  21. 21Add about a teaspoon of black pepper, as the quinoa and dressing already contain salt.
  22. 22Give the salad a good mix and let it rest in the fridge for about 10 minutes.
  23. 23Give the salad a good mix and let it rest in the fridge for about 10 minutes.
  24. 24Give the salad a good mix and let it rest in the fridge for about 10 minutes.
  25. 25Serve the chicken salad on its own or on a tostada.
  26. 26Serve the chicken salad on its own or on a tostada.
  27. 27Serve the chicken salad on its own or on a tostada.

Ingredients

  • 0.5 rotisserie chicken, shredded
  • 0.5 rotisserie chicken, shredded
  • 0.5 rotisserie chicken, shredded
  • 8 oz poblano caesar dressing
  • 8 oz poblano caesar dressing
  • 8 oz poblano caesar dressing
  • 8 oz cilantro cotija dressing
  • 8 oz cilantro cotija dressing
  • 8 oz cilantro cotija dressing
  • 0.5 medium-sized cabbage, sliced
  • 0.5 medium-sized cabbage, sliced
  • 0.5 medium-sized cabbage, sliced
  • 1 can fire-roasted elote
  • 1 can fire-roasted elote
  • 1 can fire-roasted elote
  • 1.5 cup tomato, diced
  • 1.5 cup tomato, diced
  • 1.5 cup tomato, diced
  • 1 cup red onions, diced
  • 1 cup red onions, diced
  • 1 cup red onions, diced
  • 1.5 cup Oaxaca cheese, bite-sized
  • 1.5 cup Oaxaca cheese, bite-sized
  • 1.5 cup Oaxaca cheese, bite-sized
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 1 lime juice
  • 1 lime juice
  • 1 lime juice
  • 1 cup quinoa
  • 1 cup quinoa
  • 1 cup quinoa
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • pickled jalapeño
  • pickled jalapeño
  • pickled jalapeño

Equipment

bowl

Tips

  • Start with mixing the chicken and dressing first so the chicken can absorb the flavors.
  • The quinoa is salted and the dressing has enough salt, so you won't need much additional salt.
  • Consider adding pickled jalapeños for extra flavor if desired.
  • This chicken salad can be eaten on its own or served on a tostada.
Southwest and Quinoa Chicken Salad | Clip Recipe