QUINOA & CHICKEN SALAD WITH BUTTERMILK DRESSING
Per serving : 434kCal / Carbs 31g / Protein 46g / Fat 14g
Ingredients
180g quinoa (uncooked)400g chicken breast, cut in half lengthways
1 tbsp olive oil
4 tomatoes, chopped
1 cucumber, sliced
1 red bell pepper, sliced
4 big handfuls rocket
1 small handful fresh mint, chopped
For the dressing:
125ml buttermilk
100g goat’s cheese
Salt & cracked pepper
How to make it
- Start by cooking the quinoa according to packet instructions. Once cooked, fluff with a fork and set aside.
- Place the chicken pieces in some plastic wrap and pound to flatten. Then, toss chicken in olive oil.
- Bring a grill plate to high heat and cook chicken pieces for 4-5 minutes on each side or until fully cooked through. Cover with foil and set aside.
- Meanwhile, combine all the vegetables in a large bowl.
- Prepare the dressing by briskly mixing together the buttermilk with goat’s cheese, salt & cracked pepper.
- Add the quinoa to the vegetables, along with the dressing and toss really well.
- Transfer to a long serving plate and top with chicken.