I love a good chicken salad and this one is light, yet filling and full of flavour!
Poached chicken with Beetroot and Quinoa Salad – Serves 4
2 boneless chicken breasts
Juice of 1 lemon
2 cloves of garlic, crushed
Beetroot and Quinoa salad
¾ cup red Quinoa
1 and ½ cups water or chicken stock
1 medium Beetroot, peeled and grated
½ punnet cherry tomatoes
¾ cup grapes, halved
50grams Feta cheese, crumbled
½ mint leaves, chopped
½ cup parsley, chopped
Juice of ½ a lemon
2 tsp tamari (wheat and msg- free soy sauce)
1 tsp sesame oil
1 Tablespoon olive oil
[Place chicken, lemon juice and garlic in a small pot and cover with cold water so chicken breasts are fully submerged. Add a good pinch of salt, cover and bring to the boil. Turn off the heat and leave covered for 10-15mins. Then check the chicken is cooked through and remove from the water when cool enough to handle.
Place Quinoa, water/stock and a pinch of salt in a small pot and bring to the boil. Cover with a lid and reduce to the lowest heat and simmer for 10-15mins or till Quinoa is tender and all the liquid has been absorbed.
Mix dressing ingredients together. Toss chicken with Quinoa, beetroot, tomatoes, grapes, feta, parsley and mint.