Name: Superfood Chicken Salad with Quinoa
Ingredients: 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; 100 g quinoa 150 g soya beans 150 g sweetcorn, drained 10 g baby spinach, roughly sliced 150 g cherry tomatoes, halved; 6 tbsp olive oil 3 tbsp rice wine vinegar 1 tsp runny honey 1 tsp soy sauce

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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.