Chicken, quinoa and kale salad bowl
(at time of publication)
- 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
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.
Make it vegan: Substitute tofu or Sunfed chicken-free chicken for chicken.
Nutrition Info (per serve)
Total fat 33g
–Saturated fat 5g
Dietary fibre 12g
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