Mexican Chicken Quinoa Salad

Ingredients

• 1 cup water
• 0.5 cups quinoa
• 1 package taco seasoning mix , divided
• 2 chickens breasts , cut into small cubes
• 1 teaspoon butter
• 1 avocado , peeled and chopped
• 0.5 reds onion , chopped
• 2 stalks celery , chopped
• 1 cup chopped spinach
• 1 carrot , chopped
• 0.5 reds bell pepper , chopped
• 0.5 yellows bell pepper , chopped
• ⅓ cucumber , chopped
• 2 jalapenos peppers , seeded and chopped
• 0.5 cups salsa

Instructions

1. 1

   Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.

2. 2

   Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.

3. 3

   Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.

4. 4

   Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.