Chicken, Quinoa & Roasted Almond Salad
Recipe: #30724
October 20, 2018
Categories: Salads, Main Dish Salad, Chicken, Quinoa, Spinach, Picnic Potluck, No Eggs, Boneless Pieces, Salad Dressing, more
"From our Saturday newspaper The Weekend West."
Ingredients
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 by Step Method
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
No special items needed.