Chicken Avocado Cream And Quinoa Salad In A Jar Recipes

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QUINOA BOWL WITH CHICKEN AND AVOCADO CREAM



Quinoa Bowl with Chicken and Avocado Cream image

Every grain bowl should have a successful balance of crunchiness, creaminess and bold flavor. In this Mexican-inspired bowl, the crunchy tortilla chips and roasted pepitas are nicely complemented by avocado cream and hearty quinoa. Make a big batch of quinoa and keep it frozen in resealable bags for up to 1 month; thaw and reheat as needed. Having an arsenal of the premade stuff in your freezer will help cut down prep time on busy nights.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 grain bowls (about 1 cup quinoa each)

Number Of Ingredients 15

1 1/2 cups red quinoa
1 cup fresh cilantro leaves and tender stems, finely chopped, plus 4 sprigs for garnish
2 scallions, thinly sliced
2 tablespoon olive oil
Kosher salt
1 firm-ripe avocado, halved, pitted and cut into large chunks
1/4 cup sour cream
3 tablespoons grated Parmesan
Juice of 1 lime, plus 1 lime, quartered
Pinch cayenne pepper
1 cup frozen fire-roasted corn, thawed
2 cups shredded rotisserie chicken meat (from about 1/2 chicken; about 3/4 pound)
2 cups tortilla chips, crushed
1 cup store-bought or homemade black bean salsa
1/4 cup roasted and salted pepitas

Steps:

  • Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes Drain off any excess water. Stir in the chopped cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
  • Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
  • If the corn still has a chill, microwave it for about 1 minute.
  • Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter.

PERUVIAN CHICKEN, AVOCADO & QUINOA SALAD



Peruvian chicken, avocado & quinoa salad image

Fed up with pasta salad? This gluten-free alternative is packed with lean protein from the chicken, and healthy, heart-friendly fats from the avocado

Provided by Justine Pattison

Time 30m

Number Of Ingredients 10

50g uncooked quinoa
100g frozen sweetcorn
1 tbsp extra virgin olive oil
75g cherry tomatoes , quartered
small pack coriander , leaves roughly chopped
2 spring onions , trimmed and finely sliced
zest and juice 1 lime
1/2 long red chilli , finely chopped (deseeded if you don't like it too hot)
1 ripe but firm avocado
200g skinless, cold, cooked roast chicken , cut into chunky pieces

Steps:

  • Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.
  • While the quinoa is cooking, put the sweetcorn in a dry frying pan over a medium-high heat. Cook for 5 mins, turning every now and then, until defrosted and lightly toasted. Set aside.
  • Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.
  • Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.
  • Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice. Add the chicken pieces and avocado to the salad and toss gently together before serving.

Nutrition Facts : Calories 512 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium

CREAMY AVOCADO CHICKEN SALAD



Creamy Avocado Chicken Salad image

This simple salad is full of flavor! It's hard to believe how quickly it comes together. Serve as a sandwich or wrap.

Provided by SunnyDaysNora

Categories     Salad

Time 10m

Yield 4

Number Of Ingredients 8

2 cooked chicken breast halves, diced
1 ripe avocado, sliced
½ cup sour cream
1 ½ teaspoons ground black pepper
1 teaspoon lime juice
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt

Steps:

  • Process chicken in a food processor until finely chopped. Add avocado, sour cream, black pepper, lime juice, garlic powder, onion powder, and salt; process until completely combined and almost pureed.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 6.6 g, Cholesterol 49.2 mg, Fat 15 g, Fiber 3.6 g, Protein 15.4 g, SaturatedFat 5.3 g, Sodium 196.5 mg, Sugar 0.6 g

QUINOA SALAD WITH CHICKEN, ALMONDS AND AVOCADO



Quinoa Salad With Chicken, Almonds and Avocado image

Tricolor quinoa combines the tenderness of white quinoa with the pop of the red and black grains. All soak up a Dijon-sherry vinaigrette in this blend of chewy tangy cranberries, crunchy salty almonds, creamy avocado and refreshing parsley. This salad -tasty warm, at room temperature or cold - is a great way to use up leftover or rotisserie chicken. It's perfectly satisfying without the chicken, too, if you're vegetarian.

Provided by Genevieve Ko

Categories     grains and rice, salads and dressings, appetizer, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups tricolor quinoa (12 ounces), rinsed well and drained
1/4 cup finely diced shallot or onion
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
Kosher salt and black pepper
2 cups leftover chicken meat, torn from a rotisserie bird
3/4 cup dried cranberries
2 cups fresh flat-leaf parsley, chopped
1/2 cup roasted salted almonds, chopped
1 avocado, pitted, peeled and thinly sliced

Steps:

  • Bring a large saucepan of generously salted water to a boil. Add quinoa and boil, stirring occasionally, until tender, 10 to 15 minutes.
  • Meanwhile, whisk the shallot, vinegar, mustard, oil and a generous pinch of salt and pepper in a very large bowl. When quinoa is done, drain very well, then add to the dressing, along with the chicken, cranberries and parsley. Fold until evenly mixed and cooled, then season to taste with salt and pepper.
  • Divide the salad among dishes and top with the chopped almonds and avocado.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 23 grams, Carbohydrate 57 grams, Fat 29 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 563 milligrams, Sugar 11 grams, TransFat 0 grams

QUINOA SALAD WITH AVOCADO MAYO



Quinoa salad with avocado mayo image

Easy to put together and full of flavour, this healthy lunch option proides iron, folate, vitamin C and fibre. Make it vegetarian by leaving out the chicken

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 28m

Number Of Ingredients 12

70g quinoa
75g avocado , halved and stoned
1 small garlic clove , finely grated
½ tsp mustard powder
1 lemon , juiced and half zested
198g can sweetcorn , drained
160g cherry tomatoes , halved
2 x 5cm chunks cucumber , diced
2 spring onions , finely sliced
2 tbsp chopped mint
2 tbsp pumpkin seeds
100g cooked chicken (optional)

Steps:

  • Put the quinoa in a pan of boiling water and simmer for about 18 mins until the grains burst. Tip into a sieve and rinse under cold water.
  • Meanwhile, scoop the avocado into a bowl and add the garlic, mustard and 2 tbsp lemon juice, then blitz with a hand blender or in a food processor until smooth. Add 1-2 tbsp cold water if it's too thick.
  • Stir the lemon zest into the quinoa, along with the corn, salad vegetables, mint and pumpkin seeds, then flavour with a little more lemon juice. Tip onto plates or into containers. Top with the chicken, if using, and spoon over the avocado mayo.

Nutrition Facts : Calories 507 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.13 milligram of sodium

CHICKEN, NECTARINE AND AVOCADO SALAD



Chicken, Nectarine and Avocado Salad image

This salad is really summery and comes together very quickly. Using granola adds crunch and makes it different. I've tried using a various types of granola, and our favorites have been those that aren't overly sweet but have lots of nuts. —Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

6 ounces fresh baby spinach (about 8 cups)
2 medium nectarines, thinly sliced
2 cups cubed cooked chicken
1 cup crumbled feta cheese
1/2 cup poppy seed salad dressing
1 medium ripe avocado, peeled and sliced
1 cup granola with fruit and nuts

Steps:

  • In a large bowl, combine spinach, nectarines, chicken and feta. Drizzle with dressing; toss to coat. Top with avocado and granola. Serve immediately.

Nutrition Facts : Calories 561 calories, Fat 32g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 539mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 7g fiber), Protein 30g protein.

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