4 servings
Prep: 10 mins,
Cooking: 20 mins,
Chill/rest/proof: 30 mins
A sensational summer salad: tender marinated chicken breasts are flash-fried and sliced, then served over a bed of quinoa and fresh kale. Top with feta cheese, toasted sunflower seeds and mint leaves, then drizzle with a lemony dressing to create a substantial family dinner brimming with goodness!
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Ingredients (18)
For the chicken
4 | chicken breasts |
30 ml | olive oil |
30 ml | lemon juice |
5 ml | lemon zest |
50 g | Knorr tasty chicken and onion with Robertsons rosemary soup |
1 ml | Robertson's black pepper — or to taste |
100 g | quinoa |
1 | Knorr chicken stock pot |
For the dressing
50 ml | olive oil |
50 ml | lemon juice |
1 | garlic clove — finely grated |
5 ml | honey |
1 ml | Atlantic sea salt |
1 ml | Robertson's black pepper |
50 g | kale |
100 g | feta cheese — crumbled |
50 g | sunflower seeds — toasted |
50 g | fresh mint leaves |
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