Cooking with FOX 7: Spicy Chicken & Colombian Style Quinoa Salad

Emily Madden with H-E-B Cooking Connection shares a recipe.

The recipe is as follows:


4 chicken cutlets
1 Tbsp Montana Mex Picante Seasoning
2 cups cooked quinoa
1/2 cup Salsa Criolla
1 avocado, diced
1/2 arugula
1/4 cup cherry tomatoes, halved
1/4 cup crumbled goat cheese

* Heat skillet over medium high heat.  Add in a few Tbsp oil and allow to heat.  Season chicken with picante seasoning and cook for about 2-3 minutes per side.  Allow to rest a few minutes before slicing.
* In the meantime, combine remaining ingredients and mix well.  Divide mixture into 4 portions and place sliced chicken on top.