Salads

Quinoa Chicken Salad (serves 4)

Quinoa has largely replaced rice in my household. It is great with both hot and cold dishes. In this case it is in a salad along with poached chicken, dried cranberries, cucumber, hearts of palm and avocado – omit the chicken and it is vegetarian/vegan. If you have it use lemon pepper (I always use it when cooking chicken) if not freshly ground black pepper. Pour over a small amount of lemon dressing and voila!

2 cups boiling water

1 cup quinoa

1 large chicken breast – poached in juice of 1/2 a lemon and olive oil and seasoned with salt and lemon pepper/freshly ground black pepper and wrapped in aluminum foil and chopped into bite size pieces

1/2 an English cucumber – diced

3 x hearts of palm – chopped

1 avocado – diced

Handful of dried cranberries

DRESSING

Juice of 1/2 a lemon

1 tsp. Dijon mustard

2 tbsp. olive oil

Salt and lemon pepper/freshly ground black pepper

Whisk all ingredients together

Let the quinoa and chicken cool then place them along with the other ingredients in a large mixing bowl, pour over the whisked dressing, mix well together, transfer to a salad bowl and serve.


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