Mexican Chicken & Quinoa Salad
Ten ingredients and fifteen minutes produce a Mexican salad with 41g of protein and 696 kcal in a single bowl.
The flavor starts in the pan. Paprika and cumin browned in olive oil on the chicken deliver the Mexican warmth, while the salad base stays cold. Quinoa, black beans, corn, cherry tomatoes, cucumber, and red onion bring crunch and color without any extra cooking.
Ten ingredients and fifteen minutes produce a Mexican salad with 41g of protein and 696 kcal in a single bowl.
The flavor starts in the pan. Paprika and cumin browned in olive oil on the chicken deliver the Mexican warmth, while the salad base stays cold. Quinoa, black beans, corn, cherry tomatoes, cucumber, and red onion bring crunch and color without any extra cooking.
Ingredients
- quinoa 3 ounces
- chicken breast 3 ounces
- olive oil 1 tablespoon
- paprika (ground spice) 1 teaspoon
- ground cumin 1 pinch
- corn 2 ounces
- black beans 2.5 ounce
- cucumber 0.5
- red onion 0.25
- cherry tomatoes 8 pieces
Method
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Prepare the quinoa according to the package instructions. Cut the chicken breast into cubes.
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Heat the oil in a frying pan and add the chicken, paprika powder and cumin powder. Cook the chicken until done and nicely browned in about 4 to 5 minutes.
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Rinse the corn and black beans in a colander with water and let them drain. Meanwhile, cut the cucumber into cubes, finely chop the onion and halve the tomatoes. Combine these with the corn and black beans in a bowl.
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Drain the quinoa and rinse with cold water. Let it drain in a colander.
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Add the quinoa and chicken to the rest of the ingredients and mix together. Season to taste with pepper and salt.
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Serve in a bowl or deep plate.
Rinse the quinoa under cold water until it's fully cooled before mixing. Warm quinoa wilts the cucumber and tomatoes, and the crunch from the raw vegetables is what makes this salad work.
Behind this recipe
Where does all the protein come from?
Three sources split the work. Chicken breast delivers the largest share, but the quinoa and black beans together contribute a meaningful portion from plant protein. The combination brings the meal to 41g of protein total, landing in the range researchers have studied for per-meal muscle protein synthesis.
Read the full evidence reviewCan I make this salad ahead of time?
Cold quinoa salads hold up well for meal prep. The grain firms up slightly in the fridge, which actually improves the texture. Store the spiced chicken separately if you want to reheat it, or eat everything cold. The cucumber and tomatoes stay crunchy for about 24 hours before releasing too much moisture.
