Mexican Chicken Quinoa Salad

Ingredients

• 1 cup water
• 1/2 cup quinoa
• 1 package taco seasoning mix, divided
• 2 chicken breasts, cut into small cubes
• 1 teaspoon butter
• 1 avocado, peeled and chopped
• 1/2 red onion, chopped
• 2 stalks celery, chopped
• 1 cup chopped spinach
• 1 carrot, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/3 cucumber, chopped
• 2 jalapeno peppers, seeded and chopped
• 1/2 cup salsa

Directions

Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.

Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.

Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.

Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.