Chicken & Quinoa Salad

Cook up this calcium-rich dish - it's perfect for supporting good bone health

  • Serves: 2
cal 384 low fat low salt
Chicken & Quinoa Salad
  • 2 skinless, boneless chicken breasts, about 120g each
  • 2 sprigs of fresh thyme
  • 2 lemon slices
  • 2 garlic cloves, gently crushed with the skin on
  • 100g quinoa
  • 100g mange tout
  • 150g rocket
  • 100g baby spinach leaves
  • a handful of fresh chives, roughly chopped
  • a handful of fresh flat-leaf parsley
  • 4 dried apricots, roughly cut into strips
  • juice of 1 lemon
  • 1 tsp rapeseed oil
  • 1 tsp flaked sea salt
  • a pinch of cracked black pepper
  • salt

Nutrition: per serving

  • cal384
  • fat7.2g
  • protein43.3g
  • sat fat1g
  • salt0.64g
  • carbs39g
  • sugar12.9g

Ingredients

  • 2 skinless, boneless chicken breasts, about 120g each
  • 2 sprigs of fresh thyme
  • 2 lemon slices
  • 2 garlic cloves, gently crushed with the skin on
  • 100g quinoa
  • 100g mange tout
  • 150g rocket
  • 100g baby spinach leaves
  • a handful of fresh chives, roughly chopped
  • a handful of fresh flat-leaf parsley
  • 4 dried apricots, roughly cut into strips
  • juice of 1 lemon
  • 1 tsp rapeseed oil
  • 1 tsp flaked sea salt
  • a pinch of cracked black pepper
  • salt
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Method
  • 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.
  • 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.
  • 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.
  • 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.
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Chicken & Quinoa Salad

Recipe taken from:

Recipe taken from: Taken from The Detox Kitchen Bible, published by Bloomsbury, £14.99, Paperback. Photography ©Keiko Oikawa

Nutrition: per serving

  • cal384
  • fat7.2g
  • protein43.3g
  • sat fat1g
  • salt0.64g
  • carbs39g
  • sugar12.9g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.