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Southwestern Chicken Quinoa Salad

Southwestern Chicken Quinoa Salad

Prep time: 25 minutes Serves: 12


This colorful and protein-packed recipe features tasty ingredients you’ll find throughout the supermarket. You won’t regret having leftovers for lunch and dinner!


1 cup uncooked red quinoa
1½ cups chopped meat from gluten free, plain rotisserie chicken (about half of a two-pound chicken)
2/3 cup diced red onion (about half of one large)
1 cup frozen corn, thawed
1 (15 ounce) can no salt added black beans, rinsed and drained*
2 small avocados, pit and skin removed, diced
1/3 cup chopped fresh cilantro
¼ cup canola oil
2 tablespoons lime juice (from one lime)
1 tablespoon honey
¼ teaspoon black pepper
1 (10 ounce) bag Tostitos® Scoops!® tortilla chips


Rinse quinoa under cold water. Cook according to package. Cool slightly.

In a large bowl, mix together quinoa, chicken, onion, corn, beans, avocado and cilantro.

In a small bowl, whisk together oil, lime juice, honey and black pepper. Pour over quinoa salad and mix until well incorporated. Serve with Tostitos® Scoops!® tortilla chips.

*If you can’t find no-salt added canned beans, use regular canned beans. Drain and rinse thoroughly with water.

Nutrition Facts Per Serving (3/4 cup salad + 10 Tostitos® Scoops!® tortilla chips):
362 calories, 17g fat, 2g saturated fat, 235mg sodium, 41g carbohydrates, 8g dietary fiber, 15g protein, 10% DV iron

Recipe created by:

Deanna Segrave-Daly, RD of Teaspoon Communications -

Disclosure: This recipe is designed to be gluten free. Frito-Lay is not liable or responsible for the outcome of any recipes from this website, as the ingredients used cannot be controlled nor can the environment where the recipe is made. Please click here for the full list of Frito-Lay’s qualified gluten free products.

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