Name: Chicken, quinoa and witlof salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: ½ cup (100g) white quinoa; 2 cups (500ml) chicken stock; 400 g chicken breast fillets; ⅓ cup (80ml) apple cider vinegar; 2½ tablespoons honey; ¼ cup (60ml) extra virgin olive oil; 200 g brussels sprouts, trimmed, sliced thinly; 2 witlof (belgian endive) (250g), leaves separated; 1 small fresh green-skinned apple (130g), sliced thinly; ½ cup (70g) roasted hazelnuts, skins removed, chopped coarsely

Ingredients

½ cup (100g) white quinoa

2 cups (500ml) chicken stock

400 g chicken breast fillets

⅓ cup (80ml) apple cider vinegar

2½ tablespoons honey

¼ cup (60ml) extra virgin olive oil

200 g brussels sprouts, trimmed, sliced thinly

2 witlof (belgian endive) (250g), leaves separated

1 small fresh green-skinned apple (130g), sliced thinly

½ cup (70g) roasted hazelnuts, skins removed, chopped coarsely

Method

1.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.

2.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.

3.Place vinegar, honey and oil in a screw-top jar; shake well. Season to taste.

4.Place sprouts, witlof, apple, quinoa and poached chicken in a large bowl with dressing; toss gently to combine. Top salad with chopped hazelnuts.

Use a mandoline or V-slicer to cut the brussels sprouts and apple thinly. The unused chicken poaching liquid can be refrigerated for up to 3 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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