This is a delicious warming and filling salad using chicken for protein, avocado for good fats and quinoa as the grain plus plenty of vegetables too.
The dressing is adapted from a Joe Wicks one as it was just so good!
Ingredients: serves 2
1 litre chicken stock
2 chicken breasts
1 tbsp olive oil
1 piece of bread made into breadcrumbs
1 pack ready made quinoa
2 handfuls rocket
1 avocado, de-stoned and cut into bite-sized pieces
20g pine nuts
For the dressing:
2 tbsp olive oil
2 spring onions, chopped
1 clove garlic, crushed
1 tsp chilli flakes or a fresh chilli chopped
16 cherry tomatoes, halved
Pour the chicken stock into a saucepan and bring back to the boil. Add the chicken breasts (whole) and reduce to a simmer. Leave to cook for up to 20 minutes (timings will depend on the size of the chicken breast so check regularly – they are done when there is no more pink in the middle).
Meanwhile make the breadcrumbs by frying them in 1 tbsp olive oil in a frying pan for about 2-3 minutes. Keep them moving the whole time or they will burn. They should be golden brown when finished.
Next make the dressing. Pour the olive oil into a small saucepan and add the rest of the ingredients – spring onions, garlic, chilli and tomatoes. Cook over a low heat for about 10 minutes ensuring the oil doesn’t get too hot but the tomatoes are cooked.
Lastly warm the quinoa in the microwave and mix on the plates with the rocket. Add the avocado and pine nuts to the top.
When the chicken is cooked, remove from the water and shred into bite sized pieces using two forks. Split between the two plates.
Finish by drizzling over the tomato dressing and serve immediately.