Chicken & Quinoa Salad

Method

1. Preheat your oven to 200C/400F/Gas 6. Place the chicken breasts on a baking tray and set a sprig of thyme, slice of lemon and garlic clove on each breast. Roast in the heated oven for about 20 minutes until thoroughly cooked. Allow to cool.
2. Put the quinoa in a medium-sized pan and cover with three times its volume of cold water. Set on a high heat and bring to the boil. Once boiling, season the water with salt and continue to boil for 6-8 minutes until just tender. Drain in a sieve and rinse under cold water until cool. Leave to one side to drain completely.
3. Bring a small pan of water to the boil. Drop in the mange tout and cook for no longer than two minutes; drain and rinse under cold water until cool.
4. Mix together the remaining ingredients in a bowl, then fold in the quinoa and mange tout. Cut the chicken into strips and mix through the salad. Serve in a large sharing bowl.