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Chicken, quinoa and courgette salad

Recipe from: 07 April 2015
recipes, salad, chicken

Ingredients 16
Time 00:15
  • 1/3
    red quinoa
  • 1/3
    regular white quinoa
  • 3-4 medium sized courgettes, grated (large grate)
  • 2
    roasted chicken, cut into bite sized chunks
  • 1
    honey crunch apple, cut into small cubes or grated
  • 100
    feta cheese, roughly crumbled
  • 1/4
    toasted pecan nuts, plus extra to serve
  • micro herbs and baby rocket to finish
  • 3
    extra virgin olive oil
  • 2-3 tablespoons lemon juice
  • zest of half a lemon
  • pinch of castor sugar
  • 1/4
    dried red chilli flakes
  • a generous handful of flat leaf parsley and mint, finely chopped
  • salt and pepper, to taste



Rinse the quinoa in cold water and drain. Place in a saucepan, cover with water and add a pinch of salt. Cook for about 20-25 minutes until tender. Drain off any excess water. I usually spread the quinoa out on a tray or board to air-dry for about half an hour. This will prevent the salad from becoming watery.

To a large bowl, add the cooled quinoa, grated courgettes, chicken, apple, feta and pecan nuts. Place all the dressing ingredients into a jam jar and shake it up. Pour the dressing over the salad and toss together lightly. Check if the salad needs a touch more salt or lemon juice. Remember, courgettes have quite a neutral flavour and thus need a bit of punch to bring out the taste.

Transfer the salad to a large serving bowl, scatter with a few extra nuts and the micro herbs. Serve at room temperature, not fridge cold. Serves 4-6. Pack any leftovers for lunch the next day.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
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