Chicken, rice and quinoa salad
Serves: 4
Time to make: 25 mins
Total cost: $24.00 / $6.00 per serve
(at time of publication)
Ingredients
- 2 x 250g packets SunRice Steamed Rice Rice & Quinoa
- 400g lean chicken breasts
- 1 eggplant, cubed
- 1 avocado, stoned, diced
- 4 tablespoons oil-free sun-dried tomatoes
- 2 cups baby spinach
- 3 tablespoons walnuts, chopped
- 6 tablespoons balsamic vinaigrette made with 3 parts balsamic vinegar to 1 part olive oil
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Instructions
1 Cook rice mix following packet directions. Leave for a few minutes in bag then place in a large salad bowl.
2 Thinly slice chicken. Heat a non-stick pan with oil spray and cook chicken for 3-4 minutes or until lightly golden. Remove and set aside.
3 Wipe out pan and re-spray with oil. Add eggplant and cook for 3-4 minutes, turning once.
4 Remove and add to rice mix with chicken, avocado, tomatoes, spinach and walnuts. Add dressing and serve.
Variations
Make it gluten free: Check dressing is gluten free.
Nutrition Info (per serve)
-
Calories 504cal
-
Kilojoules 2110kJ
-
Protein 31g
-
Total fat 23g
-
–Saturated fat 4g
-
Carbohydrates 40g
-
–Sugars 5g
-
Dietary fibre 8g
-
Sodium 140mg
-
Calcium 70mg
-
Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
