This colorful Chili Lime Chicken Quinoa Salad is a tasty mix of spices and fresh ingredients. Juicy chicken, fluffy quinoa, zesty lime, and crispy shallots make it a feast for your eyes and tummy!
It’s like a party in a bowl! I like to pack this salad for lunch—it’s healthy and keeps me energized. Plus, those crispy shallots? They add a fun crunch you won’t want to miss!
Key Ingredients & Substitutions
Quinoa: Tri-color quinoa adds a nice visual appeal and texture. If you can’t find it, regular white or red quinoa works just as well!
Chicken: Boneless, skinless chicken breasts are ideal, but you can use thighs for a juicier option. Rotisserie chicken is a great shortcut too.
Shallots: I love fried shallots for added crunch. If you prefer, you can use crispy fried onions from the store as a quick alternative.
Lime Juice: Fresh lime juice provides a bright taste. If limes are out of season, lemon juice can be a good substitute, though it will change the flavor slightly.
Honey: Honey adds sweetness to the dressing. You can swap it for agave syrup or maple syrup if you want a vegan option.
How Do I Ensure My Quinoa is Perfectly Cooked?
Cooking quinoa can be tricky if you’re new to it. Start by rinsing the quinoa to remove any bitterness. Then, follow these simple steps:
- Bring water or broth to a rolling boil before adding quinoa.
- Once added, cover and reduce the heat to low, allowing it to simmer for 15 minutes.
- After 15 minutes, remove from heat but leave the lid on for another 5 minutes to steam.
- Finally, fluff it with a fork to separate the grains. Perfectly cooked quinoa is fluffy and not mushy!
How Can I Make the Crispy Shallots without Burning Them?
Frying shallots can be easy, but they can burn quickly. To get them crispy without the char, follow these tips:
- Use medium-high heat, but keep a close eye on them. Stir often!
- Fry in small batches to avoid crowding the pan, ensuring even cooking.
- Once they’re golden, quickly remove them from the oil to stop cooking. Let them drain on paper towels.
Chili Lime Chicken Quinoa Salad with Crispy Shallots
Ingredients You’ll Need:
For the Salad:
- 1 cup tri-color quinoa, rinsed
- 2 cups water or chicken broth
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for chicken)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, sliced (reserve some for frying)
- 1 cup mixed lettuce or greens, chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon honey or agave syrup
- 1 small fresh chili or 1/2 teaspoon chili flakes (optional)
- 3 tablespoons vegetable oil (for frying shallots)
- Lime wedges for garnish
How Much Time Will You Need?
This delicious Chili Lime Chicken Quinoa Salad takes about 30 minutes to prepare. Consider allowing an extra 5-10 minutes if you want to marinate the chicken for extra flavor. In the end, you’ll have a refreshing salad that’s great for lunch or dinner!
Step-by-Step Instructions:
1. Cook the Quinoa:
Start by bringing water or chicken broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Once done, fluff it with a fork and set it aside to cool.
2. Prepare the Chicken:
In a small bowl, mix the chili powder, ground cumin, smoked paprika, salt, and pepper. Rub this mixture all over the chicken breasts evenly. Heat olive oil in a skillet over medium heat, then add the seasoned chicken breasts. Cook for 5-7 minutes per side until they are fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, remove from heat and let them rest for a few minutes before slicing them into bite-sized strips.
3. Make the Crispy Shallots:
Using the reserved red onion, thinly slice it. In a small pan, heat vegetable oil over medium-high heat. Fry the onion slices in batches, turning them occasionally, until they become golden brown and crispy. Remove them from the pan with a slotted spoon and place them on paper towels to drain any excess oil. These will add a delicious crunch to your salad!
4. Prepare the Dressing:
In a small bowl, whisk together the fresh lime juice, honey or agave syrup, and chopped fresh chili (if you want some heat) along with a pinch of salt. This will bring all the flavors together beautifully!
5. Assemble the Salad:
In a large bowl, combine the cooked quinoa, diced red bell pepper, chopped greens, and fresh cilantro. Drizzle the lime dressing over the top and toss everything gently to combine, ensuring that all the ingredients are coated with the dressing.
6. Serve with Toppings:
Top your salad with the sliced, chili-spiced chicken and the crispy shallots. Don’t forget to serve with extra lime wedges on the side for those who want a little more zesty flavor!
7. Enjoy Your Meal!
Serve this salad immediately and enjoy the fresh, zesty, and crunchy flavors. It’s a wholesome dish that brings a smile to your face!
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Can I Use Quinoa Instead of Another Grain?
Absolutely! While quinoa is perfect for this salad due to its protein punch and fluffy texture, you can substitute it with brown rice or farro. Just adjust the cooking times according to the grain you choose.
What If I Don’t Have Fresh Limes?
If fresh limes are unavailable, you can use bottled lime juice, but I recommend using half the amount since it can be more concentrated in flavor. Alternatively, fresh lemon juice works as a good substitute, although it will alter the taste slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The quinoa salad may absorb some dressing, so you might want to add a splash of lime juice and a drizzle of olive oil when you reheat it.
Can I Make This Salad Vegetarian?
Definitely! Simply omit the chicken and add more colorful vegetables or legumes like black beans or chickpeas for protein. Grilled tofu or tempeh can also be a great addition!
