Healthy chicken recipe for 2 people, takes only 20 mins; recipe has quinoa, frozen sweetcorn, extra virgin olive oil, cherry tomato, coriander, spring onion, lime, red chilli, avocado and chicken.
Peruvian chicken, avocado & quinoa salad
Course: Healthy chicken
Servings
2
servings
Prep time
10 mins
Ingredients
- Coriander: small pack coriander, leaves roughly chopped
- Extra Virgin Olive Oil: 1 tbsp extra virgin olive oil
- Red Chilli: 1/2 long red chilli, finely chopped (deseeded if you don't like it too hot)
- Cherry Tomato: 75g cherry tomatoes, quartered
- Spring Onion: 2 spring onions, trimmed and finely sliced
- Chicken: 200g skinless, cold, cooked roast chicken, cut into chunky pieces
- Lime: zest and juice 1 lime
- Avocado: 1 ripe but firm avocado
- Quinoa: 50g uncooked quinoa
- Frozen Sweetcorn: 100g frozen sweetcorn
Directions
- Half-fill a medium pan with water and bring to the boil. Rinse the quinoa in a fine sieve, then add to the water, stir well and simmer for 12 mins or until just tender.
- While the quinoa is cooking, put the sweetcorn in a dry frying pan over a medium-high heat. Cook for 5 mins, turning every now and then, until defrosted and lightly toasted. Set aside.
- Rinse the cooked quinoa in a sieve under cold water, then press hard with a serving spoon to remove excess water.
- Tip the quinoa into a bowl and toss with the olive oil, sweetcorn, tomatoes, coriander, spring onions, lime zest and chilli. Season well with black pepper.
- Halve and stone the avocado. Scoop out the flesh with a large metal spoon, cut into slices and combine with the lime juice. Add the chicken pieces and avocado to the salad and toss gently together before serving.
