Superfood Chicken Salad with Quinoa
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.
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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
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
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
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.
