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Quinoa and brown rice salad with chicken
Quinoa and brown rice salad with chicken
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Try delicious quinoa and brown rice salad with grilled paprika chicken - perfect for a quick, healthy meal!
Ingredients:
  • 2.50 gm smoked paprika
  • 4 (about 150g each) RSPCA approved chicken breast fillets
  • 2 x 250g pkt Brand brown rice & quinoa ready in 90 Seconds
  • 120g pkt Brand Australian spinach & red beetroot leaves salad mix
  • 100g fire roasted red pepper strips (roasted capsicum)
  • 2 celery sticks, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 40.00 ml apple cider vinegar
  • 5.90 gm Dijon mustard
  • 50g cashew
Instructions:
  • Mix together the paprika and half of the oil in a small bowl, then massage the oil mixture onto the chicken. Preheat a barbecue grill or chargrill over medium heat. Grill the chicken for 4-5 minutes on each side until fully cooked.
  • Heat the rice mixture in the microwave according to packet instructions. Transfer to a large bowl. Mix in the spinach salad mix, capsicum, celery, and onion. In a separate bowl, whisk together the vinegar, mustard, and remaining oil. Pour over the salad and toss to combine.
  • Layer the thinly sliced chicken over a bed of fresh salad greens, then generously sprinkle with crunchy cashews for added texture and flavor.

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