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Chicken quinoa salad
Chicken quinoa salad
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Protein-packed chicken and quinoa salad - a satisfying and nutritious delight!
Ingredients:
  • 2 tsp lime rind, finely grated
  • 22.20 gm no-added-salt tomato paste
  • 2.50 gm smoked paprika
  • 1/2 tsp dried chilli flakes
  • 1 garlic clove, crushed
  • 60ml (1/4 cup) fresh lime juice
  • 2 (200g each) chicken breast fillets, halved horizontally
  • 2 bunches asparagus, trimmed, sliced
  • 150g (1 cup) frozen baby green peas
  • 150g sugar snap peas, trimmed, sliced
  • 9.20 gm olive oil
  • 6.80 gm maple syrup
  • 125.00 ml fresh mint leaves, chopped
  • 155g (3/4 cup) tri-coloured quinoa, cooked
  • 20.00 ml sunflower-seed kernels, toasted, to serve
Instructions:
  • In a glass or ceramic dish, mix together lime juice, tomato paste, paprika, chili, garlic, and lime zest. Add chicken and coat well. Cover and refrigerate for a minimum of 30 minutes to marinate.
  • While waiting, gently steam the asparagus, peas, and sugar snaps in a steamer over simmering water for 2 minutes until they are just tender. Then, refresh them under cold running water, drain, and transfer to a large bowl.
  • Heat a chargrill pan or barbecue flat plate over medium-high heat, spray with oil, and drain the chicken. Cook for 2-3 minutes on each side until fully cooked. Slice thinly before serving.
  • In a bowl, mix together the oil, maple syrup, and the rest of the lime juice. Add the chicken, mint, and quinoa to the greens. Pour in the dressing and toss everything together. Season to taste and finish by sprinkling sunflower seeds on top.

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