Chicken, quinoa and kale salad bowl

You're going to love our dairy-free chicken, quinoa and kale salad bowl. It's so easy to make and high in fibre, protein, iron as well as gluten free with a vegan option. This salad is nutritious, delicious and super-satisfying!

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

3 tablespoons olive oil
juice and zest of 1 lemon
1 cup quinoa
400g chicken breast, sliced
2 x 120g bags mixed kale and spinach
2½ cups green beans, trimmed
²/³ 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 and lemon juice and zest. Season with black pepper and place half in a small jug for dressing. Place chicken pieces into the bowl and toss to coat. Set aside for 10 minutes.

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

3 Heat a frying pan over medium. Place marinated chicken in hot pan and cook for about 10 minutes, until cooked through.

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

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

Variations

Make it vegan: Substitute tofu or Sunfed chicken-free chicken for chicken.

Nutrition Info (per serve)

Calories 584 cal

Kilojoules 2440 kJ

Protein 36 g

Total fat 33 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 5 g

Dietary fibre 12 g

Sodium 80 mg

Calcium 220 mg

Iron 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.