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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | serving | Chicken Breast (Non-Breaded) | 1/2 | cups | black bean | 3 | medium whole (2-3/5 | Tomatoes | 4 | tablespoon | scallion | 2 1/2 | medium | cucumber, diced | 1/3 | cup, chopped | walnuts | 3 | cup | Arugula | 3 | tablespoons | Lime juice, raw - or 1 TBSP | 2 1/2 | tablespoon | orange juice | 2 1/2 | tablespoon | olive oil | 3 | teaspoon | honey | 3 | teaspoon | Dijon mustard |
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Steps
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Sequence
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Step
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| | 1 | Place quinoa and 160ml water in a saucepan over a high heat. Bring to the boil, cover and reduce heat to low. Simmer for 10 to 12 minutes or until liquid has been absorbed. Fluff with a fork and set aside to cool. | | 2 | Cut the chicken into bite-sized pieces. Lightly spray a non-stick fry pan with cooking spray and heat over a medium-high heat. Add the chicken pieces and cook for 8-10 minutes, stirring occasionally until browned all over and cooked through. Set aside in a heatproof bowl. | | 3 | To make the dressing: place all the ingredients into a small bowl and whisk to combine. Set aside. | | 4 | Place the tomato, spring onion, cucumber, walnuts, rocket leaves, mint and cooked quinoa in a mixing bowl and toss gently to combine. Add the dressing to the salad and toss gently to coat. | | 5 | To serve, place the salad on a serving plate and top with the cooked chicken. |
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