Superfood Chicken Salad with Quinoa
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From chicken to quinoa, there’s a whole lot of goodness in this bowl. For those that like a spicy kick, add some chipotle chili paste as well.
Prep Time:
15 minutes
Cook Time:
25 minutes
Makes:
4 portions
Not Suitable for Freezing
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Ingredients
For the Marinaded Chicken:
- 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
For the Salad:
- 100 g quinoa
- 150 g soya beans
- 150 g sweetcorn, drained
- 10 g baby spinach, roughly sliced
- 150 g cherry tomatoes, halved
For the 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.
- Heat the olive oil in a frying pan and fry the chicken until golden and cooked through about 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.
