This gluten-free chicken and quinoa salad is a fantastic energy-boosting lunch recipe topped with crunchy hazelnuts and green apple. Perfect for a light lunch or dinner, or even served as part of a banquet when entertaining.
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Ingredients
Method
Bring quinoa and 1 cup (250ml) water to the boil in a small saucepan; cook, covered, over low heat for 10 minutes or until water is absorbed and quinoa is tender. Drain well; cool.
Meanwhile, bring stock and 2 cups (500ml) water to the boil in a medium saucepan. Add chicken; return to boil. Reduce heat; simmer, covered, for 5 minutes. Remove pan from heat; stand, covered, for 15 minutes or until cooked through. Remove chicken from pan (reserve poaching liquid for another use, see keep); cut chicken into thin slices.
Place vinegar, honey and oil in a screw-top jar; shake well. Season to taste.
Place sprouts, witlof, apple, quinoa and poached chicken in a large bowl with dressing; toss gently to combine. Top salad with chopped hazelnuts.
Recipe tip for the chicken salad
Use a mandoline or V-slicer to cut the brussels sprouts and apple thinly.
What to do with leftover poaching liquid
The unused chicken poaching liquid can be refrigerated for up to 3 days.
What is quinoa?
This salad recipe is made with quinoa, a naturally gluten-free seed. Pronounced keen-wa, it is cooked and eaten like a grain, but it is in fact a seed. It has a delicate, nutty flavour and a slightly chewy texture.
There are three varieties of quinoa available – white, red and black. We love it as it is quick to cook, is an excellent carrier of flavours and adds a lovely texture to meals. You can use it as a replacement wherever you might use grains or rice.
Looking for more quinoa salad recipes?
More gluten free chicken recipes
In addition to this salad, we have plenty of other gluten free chicken recipes, including a smoky chicken and corn pie, these gluten free hand pies with mushroom, and even gluten free chicken nuggets.
