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  • Chicken, Strawberry and Quinoa Salad
Chicken, Strawberry and Quinoa Salad

Chicken, Strawberry and Quinoa Salad

Brought to you by: Pink Lady
    2 serving

Prep time:

Cook time:

Serves: 2

Light and easy to digest, this nutritious salad is full of flavour.
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Ingredients

  • 25g walnuts
  • 70g quinoa
  • 2 free range skinless chicken breasts
  • 2 tbsp olive oil , for the dressing, plus 1 tsp for the salad
  • 2 Pink Lady apples , unpeeled, cored and sliced
  • 200g strawberries
  • 75g watercress
  • 1 tbsp white balsamic vinegar
  • 1 tsp pink peppercorns , heaped, lightly crushed

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.

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