This refreshing Chili Lime Chicken Quinoa Salad pops with flavor! Grilled chicken, fluffy quinoa, and zesty lime come together, making it a tasty meal any night of the week.
The crispy shallots on top? Pure magic! They add that perfect crunch, and honestly, who can resist a little sizzle in their salad? I love whipping this up for lunch—easy and oh-so-good!
Key Ingredients & Substitutions
Quinoa: This super grain packs a protein punch! I like using a mix of white and red quinoa for added color and texture. If you’re in a pinch, you can substitute it with couscous, bulgur, or even rice.
Chicken: Boneless, skinless chicken breasts are great, but if you prefer dark meat, chicken thighs work beautifully too. If you’re looking for a meat-free option, try grilled tofu or chickpeas instead!
Shallots: They add a sweet crunch. If you can’t find shallots, onions can be a suitable replacement; just slice them thin and follow the same frying process.
Lime: The zesty flavor from fresh lime is key in this salad. If you’re out of limes, lemon juice can serve as a good substitute, though the taste will be slightly different.
How Do I Get My Shallots Perfectly Crispy?
Frying shallots to golden perfection can seem tricky, but I have some tips! Get your oil hot enough, but not so hot that the shallots burn. Here’s how:
- Heat vegetable oil in a small pan over medium-high heat, around 350°F (175°C).
- Add the shallots in small batches to avoid overcrowding—this keeps them crispy.
- Stir gently as they fry for 2-4 minutes until golden brown.
- Transfer instantly to paper towels to drain and season with a pinch of salt!
Following these steps should ensure perfectly crispy shallots every time. They make all the difference in your salad!
Chili Lime Chicken Quinoa Salad with Crispy Shallots
Ingredients You’ll Need:
For the Salad:
- 1 cup quinoa (preferably a mix of white and red quinoa)
- 2 cups water or chicken broth
- 2 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil, divided
- 1 red chili or red bell pepper, finely diced
- 1 cup shredded red cabbage
- 2 cups mixed salad greens or chopped kale
- 2 limes (zest and juice)
For the Crispy Shallots:
- 2 shallots, thinly sliced
- Vegetable oil (for frying shallots)
For Garnish:
- Fresh cilantro or parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious salad will take approximately 30-40 minutes to prepare and cook. You’ll spend about 15 minutes cooking the quinoa and chicken, plus time to fry the shallots and assemble everything together. Worth every minute for this tasty dish!
Step-by-Step Instructions:
1. Cook the Quinoa:
Start by rinsing the quinoa well under cold water to remove any bitterness. In a medium pot, bring 2 cups of water or chicken broth to a boil. Once boiling, add the rinsed quinoa, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and fluff the quinoa with a fork. Let it cool while you prepare the other ingredients.
2. Prepare the Chicken:
In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and freshly ground black pepper. Rub this spice mix evenly over the chicken breasts, ensuring they’re fully coated, so they get all that great flavor!
3. Cook the Chicken:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, add the chicken breasts. Cook them for about 5-6 minutes on each side, or until they are cooked through and browned on the outside. After cooking, remove the chicken from the skillet and let it rest for a few minutes. Then slice or dice it into bite-sized pieces.
4. Make Crispy Shallots:
In a small pan, heat about 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully add the thinly sliced shallots in small batches to avoid overcrowding. Fry them gently for about 2-4 minutes or until they are golden brown and crispy. Use a slotted spoon to transfer the shallots to a paper towel-lined plate and sprinkle them with a pinch of salt to season.
5. Prepare the Salad Base:
In a large salad bowl, combine the cooled quinoa, mixed salad greens, shredded red cabbage, and diced red chili or bell pepper. This colorful mix is not only pleasing to the eye but also full of diverse flavors and textures!
6. Dress the Salad:
Add the zest and juice of the 2 limes along with the remaining 1 tablespoon of olive oil to the salad. Toss everything together gently but thoroughly, so the flavors combine. Taste and adjust the seasoning with salt and pepper if needed.
7. Assemble the Salad:
Now, it’s time to make it pretty! Top the salad with the sliced chicken pieces, then sprinkle the crispy shallots over the top for that satisfying crunch!
8. Serve:
Garnish with fresh chopped cilantro or parsley if you like, and serve with lime wedges on the side for an extra pop of flavor. Enjoy this vibrant and delightful Chili Lime Chicken Quinoa Salad!
Dig in and relish every bite of this refreshing salad—a perfect blend of zesty, crunchy, and savory goodness!
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Can I Use Different Grains Instead of Quinoa?
Absolutely! While quinoa is packed with protein and has a lovely texture, you can substitute it with other grains like couscous, farro, or even brown rice. Just adjust the cooking times according to the chosen grain!
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply replace the chicken with chickpeas or grilled tofu for protein. The spices will still add great flavor, and you won’t miss the meat one bit!
What’s the Best Way to Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. Keep the crispy shallots separate and add them just before serving to maintain their crunch!
Can I Prepare This Salad in Advance?
Yes! You can cook the quinoa and chicken a day ahead, and store them separately in the fridge. Just combine everything on the day you plan to serve it, and don’t forget to add the crispy shallots last!