Chicken Salad with Avocado Sour Cream and Quinoa in a Jar

Votes: 2

How to Make - Chicken, Avocado, and Quinoa Sour Cream Salad in a Jar

Time: 40 min.
Complexity: easily
Quantity: 4 salads

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 275, total fat 13 G., saturated fats 3 G., proteins 16 G., carbohydrates 26 G., fiber 4 G., cholesterol 37 mg, sodium 387 mg, sugar 3 G.

This delicious and filling Mexican-inspired salad is perfect for taking to work for a vibrant, healthy, and long-lasting energy-boosting lunch. Layer all the ingredients—cooked quinoa, shredded grilled chicken, roasted corn, black bean salsa, fresh cilantro, avocado sour cream, and shelled pumpkin seeds—in a jar. Just before serving, top the salad with tortilla chips and a squeeze of lime. This salad is best prepared in wide-mouth, 18-ounce mason jars. To save time, you can cook a large batch of quinoa and freeze the leftovers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup red quinoa
0.5 cups cilantro leaves and tender stems, finely chopped + sprigs for serving
1 green onion, thinly sliced
1 tbsp. l. olive oil
1 firm avocado, halved, pitted and cut into large chunks
1/4 cup sour cream
3 tbsp. l. grated parmesan
Juice of 1 lime + 1 lime cut into 4 pieces
A pinch of cayenne pepper
1 1/2 cups frozen fire-roasted corn, thawed
2 cups shredded grilled chicken (about half a chicken; 12 oz.)
1 tbsp. black bean salsa
1/4 cup toasted salted pumpkin seeds (shelled)
2 cups tortilla chips, broken up
Special equipment: 4 half-liter jars with wide necks and lids

Ingredient Substitution Suggestions

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Recipes with similar ingredients: quinoa, cilantro, green onions, Avocado, sour cream, Parmesan cheese, lime, ground cayenne pepper, corn, grilled chicken, salsa sauce, pumpkin seed, chips, tortilla

Cooking the dish according to the recipe:

Prepare the quinoa:

Combine the quinoa and 1 1/4 cups water in a large saucepan and bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until the quinoa is tender (the stems pop out) and most of the water has been absorbed, 20-25 minutes. Drain any excess water. Stir in the cilantro, green onions, olive oil, and 1/2 teaspoon salt. Serve hot or at room temperature. Cool the quinoa, cover, and refrigerate for up to 2 days. Microwave, stirring once, for about 2 minutes.
Make avocado sour cream:

Combine avocado, sour cream, Parmesan, lime juice, 1-2 tablespoons water, cayenne pepper, and 3/4 teaspoon salt in a food processor or blender and process until smooth and creamy.

If the corn is still frozen, reheat it in the microwave for about 1 minute.
Assemble the salads:

Divide the quinoa evenly among four wide-mouth 18-ounce jars, then layer them alternately with the corn, chicken, salsa, avocado sour cream, and pumpkin seeds. Pack crushed tortilla chips (about 1/4 cup per serving) and lime wedges into separate small containers.
Just before eating, transfer the contents of the jar to a large bowl, add the tortilla chips and squeeze in the lime juice and toss to combine.