Peruvian chicken, avocado & quinoa salad

Peruvian chicken, avocado & quinoa salad

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(6 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal512
  • fat29g
  • saturates6g
  • carbs26g
  • sugars5g
  • fibre5g
  • protein34g
  • salt0.3g
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  • 50g uncooked quinoa



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • zest and juice 1 lime



    The same shape, but smaller than…

  • ½ long red chilli, finely chopped (deseeded if you don’t like it too hot)
  • 1 ripe but firm avocado



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 200g skinless, cold, cooked roast chicken, cut into chunky pieces



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…


  1. 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.

  2. 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.

  3. Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.

  4. 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.

  5. 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.

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Comments, questions and tips

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24th Mar, 2016
Love this simple recipe it is so tasty quick and easy to make. I used lemon juice in place of lime as that's all I had. I will be making this over and over from now on.
24th Mar, 2016
Lovely, really enjoyed this, added a chicken stock pot to the quinoa whilst cooking for extra flavour.
mattisokay's picture
14th Feb, 2016
We've had this every week for the past two months. It's healthy and delicious and tastes great with halloumi instead of chicken, if you're a vegetarian. We've also made it without chili and it's still great!
24th Jan, 2016
Lovely fesh tasting salad.
6th Jan, 2016
I have just made this for lunch and it was a real success. We thought it was delicious. I didn't have coriander, so added ground Coriander when adding the black pepper. I also first layered the plate with mixed lettuce leaves, making a bed for the final mixture. It didn't take too long to make, and we felt as if we were eating a very healthy meal. Again, it was way too much for us, so we have some nice left-overs for later.
5th Jan, 2016
Great, easy and tasty. Used a really mild chilli as cooking for me Husband and a child, I would have liked the heat but good without. Made for 3 by increasing by 1/2, and have some leftovers for my lunch tomorrow. Would probably slightly increase the quinoa if I cooked again as I like the nuttiness. Didn't increase lime and still very citrusy.
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