Skip to content

Crunchy Quinoa & Chicken Salad

Recipe

Serves:  4 people | Prep time:  15 minutes | Cooking time: 30 minutes

Main | MOB

Ingredients

  • 8 Boneless Skinless Chicken Thighs
  • 2 Garlic Cloves
  • ½ Lemon
  • 1  Tsp Dried Oregano
  • 250g Cooked Quinoa
  • 200g Cavolo Nero
  • 4 Spring Onions
  • 480g Drained Cooked Cannellini Beans
  • 4 Spring Onions
  • 1 Garlic Clove
  • 125g Pickled Jalapeños
  • 40ml Pickled Jalapeño Brines
  • 70g Greek Yoghurt
  • 30g Fresh Parsley
  • 60ml Olive Oil

Method

  1. Heat the oven to 200°C. Put the chicken thighs into a bowl. Finely grate the garlic over the chicken and squeeze in the lemon juice. Add the oregano, drizzle with olive oil and generously season. Mix and set aside.
  2. Tip the quinoa onto a baking tray, drizzle with olive oil and season. Toss together and bake for 15-20 mins. The quinoa will crisp-up as it cools.
  3. Meanwhile, strip the stems off the cavolo nero, tear the leaves into bite-sized chunks and transfer to a bowl. Season with salt and scrunch together until the cavolo nero wilts. Thinly slice the spring onions, drain the cannellini beans and toss both through the cavolo nero.
  4. Add all the dressing ingredients to a blender and blend until smooth. Taste and season.
  5. Place a frying pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the chicken on both sides (10-15 mins in total) until golden brown and cooked through.
  6. Toss three-quarters of the crispy quinoa through the bean mixture with 2 tbsp of the dressing. Slice the chicken.
  7. Share the salad between plates, top with the chicken and drizzle over some more dressing. Sprinkle with the remaining crispy quinoa.