Summer chicken salad

Name: Summer chicken salad
Cook time: 20 min
Yield: 1
Cuisine: New Zealand

with crispy lemony quinoa and a goddess sauce

Ready in around 20 mins

RECIPE FACT:

Did you know….Quinoa is a relative of spinach, beets, and chard.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Top and tail the courgette. Hold the courgette flat on a chopping board. Using the peeler, make ribbons out of the courgette pulling the peeler along it lengthways. Snap the woody ends off the asparagus and discard – they will naturally snap in the right place then cut in half. Cut the cherry tomatoes in half then place into a serving bowl with the baby cos lettuce leaves.
2. TO COOK THE QUINOA SALAD:

Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. Once hot add the asparagus and cook for 2-3 mins until tender, then remove from the pan, reserving the pan. Add a drizzle of olive oil to the reserved pan and place over a medium high heat. Add the steamed quinoa and cook for 4-5 mins, not stirring too often. Place into a serving bowl with the asparagus and courgette ribbons, baby cos lettuce leaves and cherry tomatoes. Add the lemony dressing and season with salt and pepper then fold through.
3. TO PREPARE AND COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut chicken thigh into 3 even pieces and place into a bowl with the chicken spices and turn to coat. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the chicken pieces and cook for 3-4 mins each side.
TO SERVE:

Divide the lemony quinoa, asparagus and courgette salad between plates. Top with chicken and serve with goddess dressing.