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Chipotle chicken salad with quinoa in a blue bowl on a white wooden background

Chipotle Chicken Salad with Quinoa & Lime Crème Fraîche

This chipotle chicken salad is a simple summer dinner with roasted tomatoes, quinoa, chorizo and baby spinach. It's the perfect way to celebrate summer produce.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 561kcal


For the Tomatoes

  • 1 tablespoon Olive Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Sugar
  • 200 g Cherry Tomatoes halved

For the Lime Crème Fraiche

  • 100 g Crème Fraiche
  • 1 Lime zested + juice of half

For the Chicken

  • 4 Chicken Thighs bone in, skin on
  • 2 tablespoon Chipotle Paste
  • 1 tablespoon Olive Oil
  • 2 Limes juiced

To Make the Salad

  • 50 g Baby Spinach
  • 3 Spring Onions sliced
  • 10 g Mint Leaves
  • 200 g Quinoa cooked
  • 200 g Chorizo cubed


  • Heat the oven to 200°C. Spread the tomatoes out on a baking tray and add the olive oil, cumin and sugar and toss to coat. Place the chicken thighs into a bowl with the chipotle paste, olive oil and lime juice and mix thoroughly. Tip the chicken out onto another baking tray and place that and the tomatoes into the oven. Cook for 40 minutes.
  • Mix the crème fraîche and the lime together and set aside. Fry the chorizo for a couple of minutes over a medium heat.
  • To make the salad toss the quinoa with the spinach, spring onion, mint leaves and cooked chorizo. Add the roasted tomatoes and toss again. Serve with the chicken thighs and lime dressing.


Calories: 561kcal | Carbohydrates: 44g | Protein: 21g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 784mg | Potassium: 808mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1915IU | Vitamin C: 33mg | Calcium: 107mg | Iron: 4.8mg