Mexican Chicken & Mexican Quinoa Salad


As you might have noticed I am a bit Mexican food crazy at the moment! My Pregnancy cravings this time around are a lot more “normal” than when I was pregnant with Eli and Olivia & all I wanted to do was drink salad dressing straight from the bottle!

I love creating different healthy alternatives & this Mexican quinoa salad is so fresh, healthy and tasty. The chicken can be done as a breast or thigh and baked or BBQ’d or cut onto skewers as I have done, they are perfect for a BBQ with friends.

What you’ll need (4 people as a side salad and BBQ skewers)

1 cup cooked quinoa
1 can kidney beans drained and washed
2 tbsp chopped coriander
2 tomatoes diced
3 spring onion shoots
1/2 red bell pepper
1 large red chilli
1 avocado
Juice of 2 limes
Juice of 1/2 lemon
1 tbsp Mexican salsa – I used a salsa I made but as you only need a little bit you can use store bought no problems

4 chicken thighs – chopped into cubes for skewers
1 brown onion
2 cloves garlic
1/3 cup olive oil
1 tsp dried oregano
1 tsp cumin
1 tsp salt
1 tsp pepper
2 tsp paprika
2 tbsp chopped coriander
Juice of 2 limes
1/2 red chilli

How to

– In a food processor add brown onion, garlic, olive oil, salt, pepper, cumin, oregano, paprika, coriander, lime juice and chilli and blend until it forms a smooth paste
– Add marinade to zip lock bag and add chicken pieces
– Marinate over night or for 4 hours minimum
– Skewer the chicken pieces onto bamboo or BBQ metal skewers
– For the salad mix diced tomato, spring onion, red bell pepper & avocado in a bowl
– Add drained kidney beans, chopped coriander and chilli, lemon and lime juice, salsa and quinoa and mix everything together
– Grill marinated chicken skewers on the BBQ until cooked and browned
– Serve skewers with salad and some sour cream and enjoy!


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