Mexican Chicken Salad Bowl with Sacha Inchi + Lime Dressing

Bright, fresh, and packed with protein, this Mexican-inspired chicken salad bowl is elevated with a zesty Sacha Inchi + Lime dressing. Perfect for a nourishing lunch or light dinner, it combines vibrant vegetables, hearty quinoa, and juicy chicken for a flavor-packed meal.

Prep Time

30 minutes

Cooking Time

15 minutes

Servings

2

Ingredients

Dressing

• ¼ cup (60ml) Sacha Inchi Oil
• 30ml lime juice
• 2 tsp (15ml) rice syrup
• 1 tsp salt flakes

Salad

• 2 tbsp Extra Virgin Olive Oil
• 1 free-range chicken breast
• ½ tsp smoked paprika
• 2 cups cooked red quinoa
• 1 cup cooked chickpeas, drained
• 1 cup spinach leaves
• 100g cherry tomatoes, halved
• 2 sprigs coriander
• 1 avocado, thinly sliced
• 1 lime
• Cracked black pepper
  
  

Method

1. Cook the Chicken

   • Rub 1 tsp olive oil on each side of the chicken breast. Sprinkle with smoked paprika and a pinch of salt.
   • Heat the remaining olive oil in a non-stick frypan over medium-high heat.
   • Cook chicken for about 5 minutes on each side or until fully cooked.
   • Remove and let cool slightly before slicing.

2. Make the Dressing

   • In a small bowl, whisk together Sacha Inchi Oil, lime juice, rice syrup, and salt flakes until emulsified. Set aside.

3. Assemble the Salad

   • In a serving bowl, layer red quinoa, chickpeas, spinach, cherry tomatoes, coriander, and avocado.
   • Drizzle lime juice from the lime core over the avocado and sprinkle with cracked black pepper.

4. Finish and Serve

   • Add the sliced chicken to the salad. Drizzle a few tablespoons of dressing over each bowl.
   • Serve warm or chilled.

Enjoy this wholesome salad packed with vibrant colors, bold flavors, and a healthy twist!