This salad is perfect to serve for lunch or dinner as it is packed with protein and goodies, to help you feel satisfied and full! It also makes great leftovers to take to work or school the next day.
Serves 1
Ingredients:
100g raw chicken breast
45g quinoa, uncooked
1 medium tomato, chopped
1 spring onion, sliced
½ medium cucumber, sliced
30g walnuts
1 handful of rocket leaves
¼ fresh mint, chopped
Dressing:
45g quinoa, uncooked
1 medium tomato, chopped
1 spring onion, sliced
½ medium cucumber, sliced
30g walnuts
1 handful of rocket leaves
¼ fresh mint, chopped
Dressing:
1 tbsp fresh lime juice
½ tbsp fresh orange juice
½ tbsp olive oil
1 tsp honey
1 tsp Dijon mustard
½ tbsp fresh orange juice
½ tbsp olive oil
1 tsp honey
1 tsp Dijon mustard
Method:
- Place quinoa and 160ml water in a saucepan over a high heat. Bring to the boil, cover and reduce heat to low. Simmer for 10 to 12 minutes or until liquid has been absorbed. Fluff with a fork and set aside to cool.
- Cut the chicken into bite size pieces. Lightly spray a non-stick fry pan with cooking spray and heat over a medium-high heat. Fry the chicken pieces for 8-10 minutes, stirring occasionally until browned all over and cooked through. Set aside in a heatproof bowl.
- To make the dressing: place all the ingredients into a small bowl and whisk to combine. Set aside.
- In a large bowl combine the tomato, spring onion, cucumber, walnuts, rocket leaves, mint and cooked quinoa. Mix to combine. Add the dressing to the salad and toss gently to coat.
- Place the salad on a serving dish and top with the cooked chicken.
- Enjoy!
Source from Chicken & Quinoa Salad
