Chicken Quinoa Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #28471
October 24, 2017
"From our daily newspaper The West Australian."
Ingredients
Nutritional
- Serving Size: 1 (297.8 g)
- Calories 313
- Total Fat - 8.8 g
- Saturated Fat - 1.8 g
- Cholesterol - 85.9 mg
- Sodium - 99.3 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 5 g
- Sugars - 4.1 g
- Protein - 38.2 g
- Calcium - 88.7 mg
- Iron - 4.7 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.3 mg
Step 1
Combine rind, tomato paste, paprika, chilli, garlic and 2 tablespoon lime juice in a glass or ceramic dish and add chicken and turn to coat and then clover and place in the fridge for at least 30 minutes to marinate.
Step 2
Meanwhile place asparagus, peas and sugar snaps in a steamer set over a saucepan of simmer water, cover and steam for 2 minutes or until tender and then refresh under cold running water and drain and then place in a big bowl.
Step 3
Preheat a chargrill pan or barbecue flat plate over medium high heat and spray with oil.
Step 4
Drain chicken and grill for 2 to 3 minutes each side or until cooked through and thinly slice.
Step 5
Combine the oil, maple syrup and remaining lime juice in a bowl and add the chicken, mint and quinoa to the greens and the dressing and toss to combine and season to taste and sprinkle with sunflower seeds and serve.
Tips & Variations
No special items needed.