1/2 tsp chipotle paste<br />
juice of 1/3 small lemon<br />
1 tsp runny honey<br />
1 tbsp olive oil<br />
2 raw chicken breasts, sliced into thick strips100 g quinoa<br />
150 g soya beans<br />
150 g sweetcorn, drained<br />
10 g baby spinach, roughly sliced<br />
150 g cherry tomatoes, halved6 tbsp olive oil<br />
3 tbsp rice wine vinegar<br />
1 tsp runny honey<br />
1 tsp soy sauce<ol>
<li>Mix the marinade ingredients together in a small bowl. Add the chicken and leave for 10 minutes.</li>
<li>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.</li>
<li>Cook the quinoa in boiling water according to the packet instructions, drain and refresh under cold water.</li>
<li>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.</li>
</ol>
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.
