Chipotle Chicken Salad with Quinoa & Lime Crème Fraîche

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

Cook Time 40

Total Time 50

Servings servings

Calories 561kcal

Author Amy Fulwood

Ingredients

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

UK Measures - US Measures

Instructions

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.

Nutrition