Crisps ‘Quinoa Chicken Salad’ is a great one for those hot summer days. A light and refreshing meal with a delicious depth of flavour. This salad is packed with protein and goodies, to help you keep you satisfied and full!
90g mixed leaf
80g cooked free-range chicken breast
40g cooked quinoa
30g black olives
25g of balsamic vinaigrette (dressing)
Step 1: Place quinoa and 160ml water in a saucepan over a high heat. Bring to the boil, cover and reduce heat to low. Simmer for 10 to 12 minutes or until liquid has been absorbed. Fluff with a fork and set aside to cool.
Step 2: Cut the chicken into bite-sized pieces. Lightly spray a non-stick fry pan with cooking spray and heat over a medium-high heat. Add the chicken pieces and cook for 8-10 minutes, stirring occasionally until browned all over and cooked through. Set aside in a heatproof bowl.
Step 3: In a large salad bowl, combine the mixed leaf, free range chicken, feta, almonds, cooked quinoa black olives, black pepper and salt. Toss to mix.
Step 4: Pour on enough balsamic vinagriette dressing to coat, toss again and serve.
For more delicious salad recipes, visit Crisp Collins Square.