Chicken Quinoa Salad

4
Servings
50m
Prep Time
20m
Cook Time
1h 10m
Ready In


"From our daily newspaper The West Australian."

Original recipe yields 4 servings
OK

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.

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