Summer chicken salad

Name: Summer chicken salad
Cook time: 20 min
Yield: 2
Cuisine: New Zealand

with citrus quinoa and goddess sauce

Ready in around 20 mins

RECIPE FACT:

Did you know….Quinoa is the same family as spinach, beets, and chard.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND QUINOA:

Cut the cherry tomatoes in half and add to a salad bowl. Trim the ends off the green beans and cut in half. Cut the courgette in half lengthways and slice into 1 cm halfmoons. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the beans and courgette and cook for 2-3 mins. Add the steamed quinoa, season with salt and cook for a further 2-3 mins, not stirring too often. Add to the salad bowl and allow to cool slightly.
2. TO PREPARE AND COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut chicken into 3 even pieces and place into a bowl with the cumin spice blend and turn to coat. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the chicken pieces and cook for 3-4 mins each side or until cooked through.
3. TO FINISH THE CITRUS QUINOA:

Add the baby cos leaves to the salad bowl with the quinoa and pour in the citrus dressing. Season with salt and pepper and toss to combine.
TO SERVE:

Divide the citrus quinoa and vegetables between plates. Top with pan-fried chicken and dollop with goddess dressing.