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Ingredients

Marinade

  • 1/2 tsp chipotle paste
  • Juice of 1|3 small lemon
  • 1 tsp runny honey
  • 1 tbsp olive oil
  • 2 raw chicken breasts, sliced into thick strips

Salad

  • 100g quinoa
  • 150g soya beans
  • 150g sweetcorn, drained
  • 10g baby spinach, roughly sliced
  • 150g cherry tomatoes, halved

Dressing

  • 6 tbsp olive oil
  • 3 tbsp rice wine vinegar
  • 1 tsp runny honey
  • 1 tsp soy sauce

Method

Mix the marinade ingredients together in a small bowl. Add the chicken and leave for 10 minutes

Hear the olive oil in a frying pan and fry the chicken until golden and cooked through – 5 to 8 minutes . Leave to cool, then slice into small pieces.

Cook the quinoa in boiling water according to the packet instructions. Drain and refresh under cold water. Cook the soya beans for 5 minutes in boiling water. Drain and refresh under cold water

Mix the spinach, sweetcorn , soya beans, tomatoes, quinoa and chicken together in a bowl. Mix the dressing ingredients together in a jug, then drizzle over the salad.

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