Chicken and quinoa salad with strawberries

Make your salads sing with the goodness of juicy, delicious fruit!

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

3 tablespoons olive oil

1 lemon, zest and juice

400g chicken breast, sliced

¾ cup uncooked quinoa

2½ cups green beans, trimmed

2 x 120g bags mixed baby kale and spinach

Handful fresh mint leaves, chopped

1 cup strawberries, halved or quartered

1 avocado, sliced, to serve

¹⁄³ cup roughly chopped toasted almonds, to serve

Instructions

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1 In a medium bowl, combine olive oil with lemon juice and zest. Season with freshly ground black pepper and pour half into a small jug for dressing. Place chicken pieces into the bowl and toss to coat, then set aside for 10 minutes.

2 Rinse quinoa and place in a small saucepan with 1½ cups water. Bring to the boil, then cover and reduce heat and simmer for about 10 minutes, until all liquid is absorbed. Fluff with a fork and transfer to a bowl to cool.

3 Heat a frying pan over medium heat. Cook marinated chicken in the hot pan for about 10 minutes, until cooked through.

4 Meanwhile, bring a pot of water to the boil. Add beans and cook for 1-2 minutes, then drain and place in iced water to refresh.

5 In a large bowl, place quinoa, kale, beans, mint and strawberries. Gently toss, then arrange on a platter and top with avocado, chicken and almonds. Drizzle over dressing and serve.

Nutrition Info (per serve)

Calories 580 cal

Kilojoules 2400 kJ

Protein 39.8 g

Total fat 30.9 g

Saturated fat 5.1 g

Carbohydrates 26.8 g

Sugar 6.2 g

Dietary fibre 13.1 g

Sodium 101 mg

Calcium 183 mg

Iron 3.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.