Chicken, Quinoa & Roasted Almond Salad

6
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our Saturday newspaper The Weekend West."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (273.9 g)
  • Calories 269
  • Total Fat - 8.3 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 327.3 mg
  • Sodium - 130.9 mg
  • Total Carbohydrate - 19.9 g
  • Dietary Fiber - 4.4 g
  • Sugars - 3.6 g
  • Protein - 30.8 g
  • Calcium - 102.4 mg
  • Iron - 5.3 mg
  • Vitamin C - 48.5 mg
  • Thiamin - 0.2 mg

Step 1

Place chicken, stock cubes and lemon slices in a large, deep frying pan and just cover with cold water and bring to the boil and then simmer for 10 minutes, or until chicken is cooked through.

Step 2

Drain chicken and cool for 10 minutes and refrigerate, covered, until cold and then thinly slice.

Step 3

Combine quinoa with 1 1/2 cups water in a medium saucepan and bring to the boil and cover with lid and simmer for about 10 to 15 minutes or until tender and drain and transfer to a bowl to cool.

Step 4

To make dressing whisk all ingredients in a jug until combined.

Step 5

Before serving, place chicken, quinoa, spinach leaves, radishes, herbs and almonds in a large bowl and drizzle over dressing.

Tips & Variations


No special items needed.

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