- 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
- 1Bring 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.
- 2Meanwhile, 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.
- 3Place vinegar, honey and oil in a screw-top jar; shake well. Season to taste.
- 4Place 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.
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