A deliciously fresh and vibrant salad with poached chicken, watermelon radishes, watercress, quinoa and balsamic dressing, perfect for summer nights.
1.Place chicken in a medium saucepan and cover with water; bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes or until cooked. Cool chicken in poaching liquid for 10 minutes; drain, then slice thinly. 2 Meanwhile, rinse quinoa well; drain. Place quinoa and the water in a medium saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 10 minutes or until quinoa is tender. Refresh under cold running water. Drain, pressing quinoa with the back of a spoon to remove as much liquid as possible. 3 Make balsamic dressing. 4 Place chicken and quinoa in a large bowl with remaining ingredients and dressing; toss to combine. balsamic dressing Stir ingredients in a small jug; season to taste. prep + cook time 30 minutes serves 4 nutritional count per serving 38.3g total fat (7.4g saturated fat); 2743kJ (655 cal); 39.2g carbohydrate;
We used tri-colour quinoa, but you could use white, black or red.Note