Ingredients
- 25 g of walnuts
- 70 g of quinoa
- 2 free range skinless chicken breasts
- 1 tbsp of white balsamic vinegar
- 1 tsp of pink peppercorns, heaped, lightly crushed
- 2 tbsp of olive oil, for the dressing, plus 1 tsp for the salad
- 2 pink lady apples, unpeeled, cored and sliced
- 200 g of strawberries
- 75 g of watercress
Method
Step 1
Preheat the oven to 180°C / 160°C (fan) gas mark 4. Lay the walnuts on a baking tray and lightly roast in the oven for 5 minutes. Remove and leave to cool.Step 2
Cook the quinoa according to the pack instructions. When cooked, transfer to a sieve and rinse with cold water. Set aside to drain completely.Step 3
Lay the chicken breasts out on a large chopping board and, using a heavy rolling pin, bash them to flatten them out. Rub the chicken all over with a little olive oil and season with salt and pepper. Heat a griddle pan to hot and griddle the chicken for about 5 minutes on each side, or until it is cooked through. Set aside to rest while you prepare the salad.Step 4
In a small bowl, whisk the dressing ingredients together.Step 5
Gently turn the Pink Lady apple slices over in a little of the dressing to prevent them going brown.Step 6
Wash the strawberries and remove the stalks. Slice thinly. Slice the chicken breast.Step 7
With your hands, toss the watercress together with the quinoa and a tablespoon of the dressing, then arrange on a large flat serving plate, or divide between individual plates. Scatter over the apple slices, the strawberries, the walnuts and the slices of chicken. Drizzle over the remaining dressing and serve.