Mexican Appetizers With Patricia – Salsitas´s Salad

Mexican appetizers with Patricia – Salsitas´s salad

Serves 2



1 cup uncooked quinoa
1 chicken breast
½ red onion
1 cup canned black beans
1 roman heart lettuce
1 Apetina feta cheese block
1 cup salsa verde
1 avocado
Olive oil
One garlic clove





  • Cooked the chicken breast in boiled water with garlic, salt and pepper
  • Cooked the one cup quinoa with 3 cups water and a vegetable bulljon. Let it cook 20 minutes
  • Meanwhile cut the lettuce, onion and half avocado
  • Rinse beans
  • Once the chicken breast is cooked shredded with two forks
  • In a bowl add all the ingredients, and the avocado dressing among with cheese on top
  • Mixed all the ingredients and serve in individual bowls
  • For the avocado dressing: Blend one cup of salsa verde, half avocado, one spoon olive oil, ¼ cup water.



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