Chicken, Avocado and Quinoa Salad with Chipotle-Honey Dressing
Makes 2 large entrée salads or 3 smaller servings · Prep: 20 minutes · Cook: 5 minutes · Total: about 25 minutes
Rotisserie chicken and microwave quinoa keep this manageable. The only part that needs a little attention is the dressing, and it takes about five minutes.
Ingredients
Chipotle-honey dressing
- 3 tablespoons avocado oil or another neutral oil
- 1½ tablespoons honey
- 1½ tablespoons apple-cider vinegar or white wine vinegar
- 1 tablespoon adobo sauce from a can of chipotle peppers
- 1 teaspoon Dijon mustard
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- 1 to 2 teaspoons water
Salad
- 4 cups chopped romaine
- 2 cups finely chopped kale, tough stems removed
- 1 pouch plain microwave quinoa, about 8 ounces
- ½ cup frozen fire-roasted corn, thawed
- ⅓ cup canned black beans, rinsed and drained
- ⅓ cup peeled jicama, cut into small dice
- 1 cup grape tomatoes, halved
- 2 tablespoons very thinly sliced red onion
- ¼ cup chopped cilantro
- ⅓ cup crumbled cotija cheese, divided
- 8 to 10 ounces rotisserie chicken breast, skin removed
- 1 large ripe avocado
- ⅓ cup crispy quinoa, crunchy grain salad topper, or crushed tortilla strips
- Freshly ground black pepper
Instructions
- 1
Make the dressing
Add the oil, honey, vinegar, adobo sauce, Dijon, paprika, salt, and 1 teaspoon water to a jar. Close the lid and shake until smooth.
- 2
Adjust the dressing
Taste it. Add the second teaspoon of water if the dressing seems too thick or sharp. For more heat, stir in a little minced chipotle pepper.
- 3
Cook and cool the quinoa
Cook the quinoa according to the package directions. Spread it on a large plate and let it cool for about 10 minutes. Do not add it to the greens while it is hot — warm quinoa will soften the lettuce.
- 4
Prepare the chicken
Pull the chicken breast into broad, irregular pieces, leaving some pieces larger instead of shredding everything finely. Plan on about 4 to 5 ounces per person.
- 5
Mix the corn and beans
In a small bowl, combine the corn, black beans, jicama, and a small pinch of salt. If the corn is not fire-roasted, cook it in a dry skillet over medium-high heat for 4 to 5 minutes, until a few kernels brown, and let it cool before assembling the salad.
- 6
Toss the salad
Put the romaine and kale in a large mixing bowl. Add the cooled quinoa, corn mixture, tomatoes, red onion, cilantro, and half of the cotija. Pour in about two-thirds of the dressing and toss well — the quinoa and kale absorb dressing quickly, so add more as needed.
- 7
Divide and top with chicken
Divide the salad between two wide bowls. Scatter the chicken over the top.
- 8
Fan the avocado
Cut the avocado in half, remove the pit, and peel each half. Slice each half thinly while keeping the slices together, then place one half in the center of each bowl and gently fan it out.
- 9
Finish the bowls
Finish with the remaining cotija, crispy quinoa or another crunchy topping, plenty of freshly ground black pepper, and a little extra dressing if needed.
Recipe notes
Cook’s notes
- For crispy quinoa: set aside ½ cup of the cooked quinoa before assembling the salad. Toss it with 1 teaspoon neutral oil, spread it in a thin layer in an air fryer, and cook at 390°F for 8 to 12 minutes, stirring every 3 minutes, until dry and crisp. Let it cool completely before adding it to the salad. A purchased crunchy quinoa topper is easier and works nearly as well.
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