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.
