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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Make your salads sing with the goodness of juicy, delicious fruit!
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.
Calories 580 cal
Kilojoules 2400 kJ
Total fat 30.9 g
Saturated fat 5.1 g
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