Chicken quinoa salad

Recipe from: 18 January 2013
chicken and quinoa

Ingredients 21
Servings 4
Time 00:10


  • 1
  • 2
    weak chicken stock
  • 4
    free-range chicken breast fillets
  • 15
    olive oil
  • Juice of ½ lemon
  • 1/2
    smoked paprika
  • Salt and pepper
  • 1
    small cucumber - seeds removed
  • and cubed
  • 1
    bunch spring onions - thinly sliced
  • 1
    Handful each of flat leaf parsley, mint and coriander
  • 125
    pomegranate seeds
  • Juice of 1 lemon
  • 45
    olive oil
  • 3
    ground cumin
  • 1
    fat clove garlic - crushed
  • For the dressing:
  • 250
    Greek yoghurt
  • 45
    finely chopped parsley
  • 5
    smoked paprika
  • 1
    clove crushed garlic


Bring the quinoa and stock to a gentle simmer (covered) and cook for +- 12 minutes or until liquid cooks away and quinoa is tender. Place into a mixing bowl, fluff up with a fork and allow to cool.

Rub the chicken with oil, lemon juice, smoked paprika and seasoning. Heat a griddle pan and grill the breasts for +- 6 minutes a side. Remove from the pan and cover tightly with foil.

When quinoa is cooled enough, add the salad ingredients as well as the lemon juice, olive oil, cumin and garlic. Mix until well combined. Check seasoning.

Slice up the chicken breasts thinly. Combine the yoghurt dressing ingredients together.

Serve with quinoa salad on a serving platter and top with sliced chicken and yoghurt dressing.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


Read more on: poultry

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