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Everyday Southwest Chicken Quinoa Salad with Spicy Crema

August 25, 2021
by
southwest quinoa salad
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Juicy caramelized chicken, all the good crispy crunchy bits, creamy avocado and cheese, and a citrus vinaigrette all finished off with a cooling spicy yogurt crema: this Everyday Southwest Chicken Quinoa Salad with Spicy Crema is a game-changing meal.

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Growing up, I pretty much would order Panera Bread at least twice a week. Even today, it’s not uncommon for me to order or go out for food, especially on weekends. When I order in today, however, I usually resort to Uber Eats, GrubHub, or something of the sorts… I mean, there are just so many options to choose from!! And, to my current disbelief, back when I was in middle school, none of these apps were around. I seriously don’t know how I got by… well, in actuality, there was one restaurant that helped me deviate from the classic pizza or Chinese delivery — and that was Panera. While my order often changed, and their old soba noodle bowl was definitely in the mix (hey, Chicken and Edamame Soba Noodle Soup), one of my very favorite things to order was their Southwest Chipotle Caesar Salad. With a creamy spicy chipotle style caesar dressing and all my favorite Mexican salad toppings, this salad was pretty hard to beat. That’s why, even though I already have a Taco Salad recipe, I knew I had to create something along the lines of my childhood masterpiece. Thus, the Everyday Southwest Chicken Quinoa Salad with Spicy Crema was born. And it’s freaking delicious!! 

the breakdown…

This Everyday Southwest Chicken Quinoa Salad with Spicy Crema is definitely not your average boring salad. Really, I like to think of it as the ultimate southwest “everything” salad that will always hit the spot… I mean, it’s called “everyday” for a reason;))) So, to make this salad so epic, you have to break it down into a couple of parts. First up, you’ve got that marinade.

The chicken marinade for this salad is truly one of my favs. Super easy, yet so delicious. With equal parts oil and water, you get a juicy product but also enough liquid to help disperse all of the good flavors throughout everything. Speaking of which, you’ve got to go in with some fresh cilantro for an herby bite, and some lime juice for a bit of tang. Next up, you’ve got tons of garlic because, well, let’s face it, garlic is always a good idea with chicken… and then of course you have some chili powder, salt, and pepper. Simple, right? Still, this marinade truly packs a punch. Better yet? This recipe opts to slice your chicken into tenders to ensure that even more juice gets locked into that protein. Oh, and, you don’t have to run the risk of undercooking or overcooking your chicken, which is pretty common when trying to cook a full chicken breast on the stovetop.

the method…

Along those lines, the cooking method for the chicken is honestly one of my favorite parts about this recipe. Instead of pouring out the leftover chicken marinade, go ahead and pour a bit of it into the hot skillet after one side has finished cooking. In doing so, you get the perfect little caramelization over your chicken, and the flavor from the marinade is really brought out. With a really hot skillet, and a little heat-retaining help from a lid, this chicken is truly perfect — especially in this Everyday Southwest Chicken Quinoa Salad with Spicy Crema. 

Next up, it’s time to make that citrus vinaigrette. This vinaigrette is super light, and the perfect compliment to all of the flavors going on in the dish. Given that you also have a spicy crema going on, you don’t want to go overboard with the flavors on this vin. Still, with many of the same ingredients as in the chicken marinade, you get a cohesive flavor through and through… and it’s perfect. Plus, with the addition of both lemon and lime, you get the perfect balance of acid in the dish, making sure the lime doesn’t go overboard. P.S. this is what I do with my guacamole, too… team BOTH lemon and lime always!!

Juicy caramelized chicken, all the good crispy crunchy bits, creamy avocado and cotija, and a citrus vinaigrette all finished off with a cooling spicy yogurt crema: this Everyday Southwest Chicken Quinoa Salad with Spicy Crema is a game-changing meal.

time to get assembling!!

Once your vinaigrette is all whisked up in the bottom of your salad bowl (or aside, if you plan on making this salad ahead of time), it’s time to toss in the rest of the ingredients! I love a good amount of quinoa in the salad, as I think it gives it a bit more umph to tide you over. Plus, I love the little textural bite from the grain. Even if you aren’t a quinoa fan, I definitely don’t recommend leaving out a grain entirely. Farro, brown rice, or bulgar would all be delicious in this, as well. Oh, and, quinoa is gluten free, so you don’t have to worry about that if you have allergies!

For the rest of the bulk of the dish, go in with some shredded romaine or iceberg lettuce. Pre-shredded is my favorite for this salad, especially if you are going with iceberg lettuce. The texture is just much more consistent… and texture can truly make or break a salad, in my opinion. Then, go in with a bit of red onion for a bite, some pan roasted corn (see notes), some black beans, cherry tomatoes, and cotija cheese. Told you this salad had it all, didn’t I?? Really, though, with protein from the chicken, beans, and quinoa, this Everyday Southwest Chicken Quinoa Salad with Spicy Crema is quite the hearty meal… not some skimpy salad bar salad. But, if you’re trying to go a bit lighter with your salad, opt for more lettuce than quinoa… you do you!!

all about that crunch!!

After that, you’ve got to go in with the crunch. This Everyday Southwest Chicken Quinoa Salad with Spicy Crema calls for not one, but two types of crunch: pumpkin seeds and tortilla chips. I’ve said it many times before and I’ll say it again: texture is the key to a good salad!! So, with some toasted pumpkin seeds and your favorite tortilla chips, this salad really hits all the right textural marks. My advice? Go in with a thicker style tortilla chip, as opposed to Tostitos or your typical chain brand. Yes, those are good, but, in a salad, look for a more homemade style chip (or better yet… make them homemade!!). 

Lastly, top everything off with the spicy yogurt crema!! I’m absolutely obsessed with this part of the dish. While, yes, the salad is delicious before the crema, it’s truly taken above and beyond with the spicy yet cooling notes from this simple sauce. With greek yogurt as a base, this crema is a lot healthier than your average mayonnaise or sour cream starter. Then, with some adobo sauce, lime juice, and garlic powder for some flavor, it seriously is finger-licking good. Don’t skip the crema!!

Juicy caramelized chicken, all the good crispy crunchy bits, creamy avocado and cotija, and a citrus vinaigrette all finished off with a cooling spicy yogurt crema: this Everyday Southwest Chicken Quinoa Salad with Spicy Crema is a game-changing meal.

when to serve these up…

Surprise, surprise… this Everyday Southwest Chicken Quinoa Salad with Spicy Crema is truly your “everyday” salad.  With tons of protein from the chicken, quinoa, and beans, yet tons of flavor from a vinaigrette and two sauces, this dish is everything you need and more. I love serving it up for a hearty weeknight dinner, but it’s also delicious for lunches throughout the week. Plus, you can play around with it and add all of your favorite ingredients!! Think build-your-own burrito bowl… only a million times more flavorful. Seriously, though, this is the salad that could truly turn a salad-hater. It’s that good. You have to try it!!

I hope you love this Everyday Southwest Chicken Quinoa Salad with Spicy Crema as much as I do! Let me know what you think in the comments below:)))

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Everyday Southwest Chicken Quinoa Salad with Spicy Crema

Recipe by Annie PatrickCourse: Main Course, Salad, Lunch, DinnerCuisine: SouthwestDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Juicy caramelized chicken, all the good crispy crunchy bits, creamy avocado and cotija, and a citrus vinaigrette all finished off with a cooling spicy yogurt crema: this Everyday Southwest Chicken Quinoa Salad with Spicy Crema is a game-changing meal.

Ingredients

  • chicken marinade:

  • ¼ cup olive oil

  • ¼ cup water

  • ¼ cup fresh cilantro, finely chopped

  • 1 lime, juiced

  • 3 cloves garlic, minced

  • 2 tbsp chili powder

  • Salt and pepper, to taste

  • 1.5 lb chicken breasts, cut into tenders

  • citrus vinaigrette:

  • ¼ cup olive oil

  • 2 tbsp fresh cilantro, finely diced

  • 1 tsp cumin

  • 2 cloves garlic, minced

  • 2 limes, juiced

  • 1 lemon, juiced

  • 1 tsp honey

  • salt and pepper, to taste

  • salad:

  • ¾ cup quinoa, prepared according to package and chilled

  • 2-3 cups shredded romaine or iceberg*

  • ½ a red onion, diced

  • 1 ½ cup corn kernels, roasted*

  • 1 15 oz can black beans, rinsed, drained, and pat dry

  • 1 cup cherry tomatoes, quartered

  • ¾ cup queso fresco or cotija cheese, crumbled

  • 2 avocados, diced

  • ¼ cup pumpkin seeds, toasted

  • Tortilla chips, crumbled

  • spicy yogurt crema:

  • 1 cup plain greek yogurt

  • 1 lime, juiced

  • 1-2 tbsp adobo sauce (adjust to your spice preference)

  • 1 tsp garlic powder

  • Salt and pepper, to taste

Instructions

  • In a freezer bag or large bowl, whisk the olive oil, water, cilantro, lime juice, garlic, chili powder, salt, and pepper. Toss with the chicken tenders and marinate in the fridge for at least 1 hour, or up to overnight in the fridge. Reserve ½ cup of the marinade for later use.
  • Once the chicken has marinated, heat a greased cast iron skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes on one side, covering with a lid. Pour the reserved ½ cup of marinade over top of the chicken, then flip each piece. Cook for an additional 4-5 minutes, or until the chicken is cooked through and the marinade has caramelized in your skillet. Allow the chicken to rest for about 5 minutes, then dice into ½ inch cubes.
  • In the bottom of a large bowl, whisk the 2 tbsp olive oil, cilantro, cumin, garlic, lime juice, lemon juice, honey, salt, and pepper. Toss in the quinoa, romaine, red onion, corn, beans, tomatoes, cheese, avocados, pumpkin seeds, tortilla chips, and diced chicken.
  • In a small bowl, whisk the greek yogurt, lime, adobo sauce, garlic powder, salt, and pepper. Thin with water until you reach your desired consistency.
  • Serve the quinoa salad up at room temperature, and drizzle with some of the spicy yogurt crema. Enjoy!

Notes

  • If you do not like cilantro, chives would also be delicious with this. Basil and parsley would also be good, but would change the flavors slightly.
  • To roast my corn, I heat a greased cast iron season over high heat. Once it’s hot, I toss in my corn kernels and allow the corn to get a char by not touching it for 7-8 minutes. Then, I mix up the corn and allow the other sides to char a bit for another 5 minutes. You could also use raw or steamed corn for this recipe.
  • I like to buy my romaine and iceberg pre-shredded for this dish, as I think it is the most consistent texture. You could also thinly slice up your hearts of romaine, if you prefer. 
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