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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


  1. Mix the marinade ingredients together in a small bowl. Add the chicken and leave for 10 minutes.
  2. 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.
  3. Cook the quinoa in boiling water according to the packet instructions, drain and refresh under cold water.
  4. 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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