Chicken and Quinoa Salad
Marina Hotel Executive Chef Nicky Vella helps you get your daily protein fix with this deviously delicious chicken and quinoa salad recipe.
Servings: 4 portions
Ingredients:
- 600g Grilled chicken
- 250g Sweet potato
- 120g Quinoa
- 150g Cucumber
- 180g Chicory
- 70g Rucola, trimmed
- 160g Tomatoes
- 80g Leeks
- 30g Mint
- 40g Celery
- 40ml Olive oil
- Seasoning according to taste
Method:
- Grill the chicken breast and place aside to serve warm.
- Boil the quinoa until cooked for approximately 20 minutes. Peel and cut the sweet potato in 1 cm cubes and boil for eight minutes, leave ‘al dente’. Slice cucumber and place on the plate. Trim the chicory and set.
- Mix quinoa, sweet potato, leeks, celery with olive oil and mint. Season according to taste. Dice the tomatoes and mix in gently.
- Place salad on the chicory, top with the carved chicken breast, and finish with fresh rucola.
