Quinoa Mango Avocado Chicken Salad with Coconut Lime Dressing
Restaurant quality salad made at home for a complete meal in just one bowl of this amazing Quinoa Mango Avocado Chicken Salad
Prep Time20 mins
Total Time20 mins
Servings: 8 1 cup
- 1 cup coconut milk
- 3 tablespoon lime juice
- 2 tablespoon vinegar, rice wine
- 2 tablespoon sugar
- 1 medium lime
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne or red pepper
- 2 cup quinoa, uncooked
- 4 cup rotisserie chicken
- 3 cup chopped cabbage, red
- 2 cup pieces mango
- 2 medium avocado
- 1/2 cup cilantro
- 1/2 cup pumpkin seed kernels
Zest and juice lime.
In a medium bowl, combine all dressing ingredients and whisk to combine. Set aside.
Cook quinoa according to directions on package. Shred chicken. Chop cabbage; dice and peel mango and avocado; chop cilantro.
In a large bowl, combine all salad ingredients and toss. Drizzle dressing over the top. Dressing is thin, so be careful to not add too much.
Calories: 564kcal | Carbohydrates: 49g | Protein: 34g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 806mg | Fiber: 9g | Sugar: 12g