Chicken
Chicken, Feta and Quinoa Salad
Packed with protein and vegetables, this light but filling chicken salad is full of the good stuff. Ready in a flash, it’s the perfect post-workout dinner for busy weeknights.
Chicken
Packed with protein and vegetables, this light but filling chicken salad is full of the good stuff. Ready in a flash, it’s the perfect post-workout dinner for busy weeknights.
Add quinoa to a saucepan of boiling water and cook for 20 minutes or until tender. Drain through a sieve and set aside.
Zest and juice lemon and place in a mixing bowl with chicken. Crush garlic and add to bowl with 20ml (1 tablespoon) olive oil. Season with ¼ teaspoon salt and stir to coat. Set aside at room temperature to marinate for 10 minutes.
Quarter cherry tomatoes. Dice zucchini and finely chop parsley.
Finely chop eschalot and place in a bowl with Dijon mustard, red wine vinegar and remaining olive oil. Stir to combine and season to taste. Set aside.
Heat a chargrill pan or frypan over medium heat. Add chicken and cook for 4 minutes each side or until golden and cooked through. Remove from pan and set aside to rest for 5 minutes. Add zucchini to pan and cook for 5 minutes or until tender.
Place quinoa in a mixing bowl with tomato, parsley, zucchini and dressing. Crumble over feta and mix well to combine. Season with salt and pepper. Slice chicken. Divide quinoa salad between plates and top with chicken to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami