Colourful chicken salad that's full of superfoods. This recipe is great for easy entertaining, picnics and as a healthy weekday office lunch.
Salad
Ingredients
1 cup white quinoa
1 small barbecued chicken
2 purple carrots
1 orange carrot
375g mixed baby tomatoes (heirloom), quartered or halved
3 green onions (shallots), trimmed and thinly sliced
½ cup small mint leaves, roughly chopped
1 cup flat-leaf parsley leaves, roughly chopped
½ cup shelled pistachio nuts, roughly chopped
Lemon wedges, to serve
Method
Place quinoa in a sieve and rinse in cold water. Combine quinoa and 2 cups water in medium saucepan and bring to the boil over medium-high heat. Reduce heat to low, cover and cook for 15 minutes or until quinoa is cooked and water has been absorbed. Place quinoa into a large bowl. Set aside to cool slightly.
Meanwhile, shred chicken flesh, discarding skin and bones. Peel carrots. Using a julienne peeler or knife, shred carrots into long thin strips. Plunge carrots into a bowl of iced water. Stand for 5 minutes. Drain and pat dry carrots. Add chicken, carrots, tomatoes, green onions, mint, parsley and pistachios to quinoa. Toss to combine.
Lemon, tahini and yogurt dressing
Ingredients
½ cup natural Greek-style yoghurt
1 tbs tahini
¼ cup lemon juice
Method
To make dressing, combine all ingredients in a bowl. Season with salt and pepper to taste. Whisk until well combined. Drizzle dressing over salad, gently toss and serve with lemon wedges.
Tips & Hints
Spoon this salad into mason jars or airtight containers, so it’s ready for a take-away lunch or a picnic.
