Quinoa salad with Salsa Mexicana and smoked chicken


Serves 4

500g Ardo Quinoa
125g Ardo Salsa Mexicana
12 Ardo Cherry Tomatoes
200g smoked chicken breast
Mixed lettuce
50ml olive oil
Salt and pepper

For the sauce:
40g Ardo Salsa Mexicana
100ml mayonnaise
Dash of olive oil




  1. Mix the quinoa with 125g Ardo Salsa Mexicana and 50ml olive oil. Allow to completely defrost.
  2. Briefly warm the Ardo Cherry Tomatoes in the oven with a dash of olive oil. Season to taste with salt and pepper.
  3. Prepare the sauce by mixing 100ml mayonnaise with 40g Ardo Salsa Mexicana and a dash of olive oil.
  4. Garnish the quinoa salad with pieces of smoked chicken on the plates with some dressing. Finish off with mixed lettuce.
  5. Enjoy!
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