Chicken, Quinoa & Corn Salad
Chicken, Quinoa & Corn Salad
Rate this RecipeIngredients
- 2 cups spinach roughly chopped
- 1.5 cups quinoa rinsed
- 400 g corn kernels drained
- 400 g can chickpeas rinsed and drained
- 2 lebanese cucumbers finely chopped
- 1 green capsicum finely diced
- 2-3 spring onion finely chopped
- 1/3 cup parsley roughly chopped
- 1/3 cup coriander roughly chopped
- 1 chicken breast cooked and roughly chopped
- Sea salt & cracked black pepper
- Dressing:
- 1/4 cup extra virgin olive oil
- 1 lime juiced
- 1 teaspoon pure maple syrup
Instructions
- Cook quinoa according to packet instructions, set aside to cool.
- In a large bowl, combine the spinach, quinoa, corn, chickpeas, cucumber, capsicum, spring onion, parsley, and chicken.2 cups spinach, 1.5 cups quinoa, 400 g corn kernels, 400 g can chickpeas, 2 lebanese cucumbers, 1 green capsicum, 2-3 spring onion, 1/3 cup parsley, 1 chicken breast
- Toss everything together until evenly mixed. Season well.Sea salt & cracked black pepper
- Whisk together dressing ingredients and season well. Feel free to add the dressing to a small container if you’re making the salad for meal prep – so it doesn’t get soggy by the time you eat it.1/4 cup extra virgin olive oil, 1 lime, 1 teaspoon pure maple syrup
- Divide into containers for meal prep, or serve immediately.
Keywords
