Mexican Chicken Quinoa Salad

Bring water quinoa and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low cover and simmer until quinoa is tender and water has been absorbed about 15 minutes.

Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season about 10 minutes.

Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled about 5 minutes.

Combine avocado red onion celery spinach carrot red bell pepper yellow bell pepper cucumber and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.