A deliciously fresh and vibrant salad with poached chicken, watermelon radishes, watercress, quinoa and balsamic dressing, perfect for summer nights.
- 500 grams chicken breast fillets, trimmed, halved horizontally
- 1 cup (200g) tri-coloured quinoa
- 2 cups (500ml) water
- 2 cups (60g) picked watercress sprigs
- 6 trimmed watermelon radishes (90g), sliced thinly
- 1 small avocado (200g), sliced thinly
- ¼ cup (50g) pepitas (pumpkin seed kernels)
- ¼ cup (60ml) olive oil
- 1½ tablespoons lemon juice
- 2 teaspoons balsamic vinegar
- 2 teaspoons pure maple syrup
- 2 teaspoons dijon mustard
- 1Place 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.
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