October 20, 2018
Salads, Main Dish Salad, Poultry,
Chicken, Grains, Quinoa, Vegetables, Spinach, Quick Meals, Picnic, Potluck, Weeknight Meals, Refrigerator, Stove Top, No Eggs, Boneless Pieces, Salad Dressing more
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"From our Saturday newspaper The Weekend West."
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.
Drain chicken and cool for 10 minutes and refrigerate, covered, until cold and then thinly slice.
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.
To make dressing whisk all ingredients in a jug until combined.
Before serving, place chicken, quinoa, spinach leaves, radishes, herbs and almonds in a large bowl and drizzle over dressing.
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