Chicken with Quinoa and Kiwi Salad

Print Recipe

ingredients
2 tbsp  2 tbsp  white quinoa 22 g 0.78 oz
500 ml  500 ml  water 500 g 17.6 oz
Chicken thigh, diced 100 g 3.5 oz
3 leaves  3 leaves  iceberg lettuce 75 g 2.6 oz
6 medium  6 medium  cherry tomatoes 80 g 2.8 oz
1 medium  1 medium  green kiwifruit, peeled 100 g 3.5 oz
1 tsp  1 tsp  wholegrain Dijion mustard 6 g 0.21 oz
1½ tbsp  1½ tbsp  rice wine vinegar 22 g 0.78 oz
1 tbsp  1 tbsp  perilla oil 14 g 0.49 oz
Salt, to season
Black pepper, to season

Method

1. Combine quinoa, water, and salt in a pot and bring it to a boil. Once boiling, reduce the heat to low and simmer for about 15 minutes. Drain the quinoa using a sieve and set it aside.

2. Lightly season the chicken thighs with salt and pepper. Heat a frying pan over medium heat and place the chicken skin-side down. Cover with a lid and cook until the skin is golden and crispy. Flip the chicken and cook until fully cooked through. Once done, let it cool.

3. Tear the lettuce into bite-sized pieces, cut the tomatoes into quarters, and dice the kiwi into 1cm cubes.

4. In a bowl, combine Dijon mustard and rice vinegar. Whisk thoroughly, then gradually add perilla oil while whisking until the mixture turns white and creamy. Season with salt and pepper to taste.

5. Mix the cooked quinoa, roasted chicken, prepared vegetables, and kiwi together. Toss with the dressing until everything is evenly coated. Serve and enjoy!

Nutrition Information (per serve)
Energy	1026 Kj / 245 cal
Protein	17.20g
Carbohydrates	18.00g
Sugar	10.20g
Total Fat	10.70g
Saturated Fat	1.50g
Fibre	4.00g