Ingredients
- 800 grams boneless chicken breast (fillets, trimmed specified 4 x 200 gram breast fillets)
- 3 small (15 grams) chicken bouillon cubes (5 gram chicken stock cubes, crumbled)
- 2 lemon slices
- 1/2 cup quinoa ( red quinoa, rinsed)
- 3 cups spinach (English spinach, shredded)
- 22 grams radish (5 small bulbs, thinly sliced)
- 3/4 cup coriander, fresh chopped
- 1/3 cup mint, fresh chopped
- 1/2 cup almonds, chopped (dry roasted)
- FOR DRESSING
- 1/2 cup Greek yogurt
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 garlic clove, small and minced
- 1 tablespoon water
- Salt, to taste
- Pepper, to taste
How to Make
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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.
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Step 2: Drain chicken and cool for 10 minutes and refrigerate, covered, until cold and then thinly slice.
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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.
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Step 4: To make dressing whisk all ingredients in a jug until combined.
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Step 5: Before serving, place chicken, quinoa, spinach leaves, radishes, herbs and almonds in a large bowl and drizzle over dressing.
We hope you enjoy this recipe!
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