Quinoa chicken salad

Chicken quinoa salad

  • serves 2
  • Easy

A healthy, low-calorie (and gluten-free) chicken salad recipe, made filling with quinoa and colourful with red onion, mint and lemon zest

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Try our quinoa salad then check out our vegan quinoa chilli and more quinoa recipes.

We’ve also got plenty more chicken salad recipes to try such as a chicken pasta salad and healthy chicken Caesar salad.

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Ingredients

  • quinoa 75g
  • chicken breasts 2 small
  • vegetable oil 2 tsp
  • ground cumin 2 tsp
  • ground coriander 2 tsp
  • red onion 1, chopped
  • cucumber ½, chopped
  • plum tomatoes 2, finely chopped
  • mint a handful of leaves, shredded, plus a few leaves to serve
  • extra-virgin olive oil 1 tbsp
  • sumac 2 tsp
  • lemon 1, zested and juiced

Method

  • Step 1

    Cook the quinoa in a pan of lightly salted boiling water following pack instructions, then drain really well.

  • Step 2

    Put the chicken breasts between two pieces of baking paper and use a rolling pin to gently tap out until less than 1cm thick. Drizzle over the oil, season well and dust with the cumin and coriander, turning to coat.

  • Step 3

    Heat a large non-stick frying pan until medium-hot then cook the chicken breasts for 5-6 minutes on each side or until golden, charred and cooked through. Move onto a plate to rest for 2-3 minutes, then slice.

  • Step 4

    Mix the onion, cucumber, tomatoes and mint with the olive oil, 1 tsp of sumac, the lemon juice and some seasoning, and mix really well, then fold in the sliced chicken, any juices and the cooked quinoa.

  • Step 5

    Pile onto plates and top with the remaining sumac and more mint leaves, if you like.

*This recipe is gluten free according to industry standards


Check out our best healthy chicken recipes

Cumin, orange and paprika chicken

Nutritional Information

  • Kcals 431
  • Fat 14.2g
  • Saturates 1.9g
  • Carbs 32g
  • Sugars 9.7g
  • Fibre 7g
  • Protein 40.1g
  • Salt 0.2g
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