” lovely light summer salad filled with good fats and protein and bursting with flavour”
what you need
for salad
2 free range organic chicken breasts
1 cup dry red quinoa
2 cups chicken bone broth (I used 2 tsp Nutra Organics Chicken Bone Broth granules mixed in 2 cups water)
2 tbsp olive oil
2 ripe mangoes
120g mesclun salad mix
2 avocados
30g pepitas
20g sunflower seeds
20g coconut chips, toasted
5g sesame seeds
5g chia seeds
for dressing
50ml balsamic vinegar
100ml extra virgin olive oil
½ teaspoon Dijon mustard
sea salt & cracked black pepper, to taste
what to do
Wash the raw quinoa well under cold running water and strain. Heat 1 tbsp of olive oil on medium in a small saucepan. Add the washed quinoa and toast for about 2 minutes. Add the chicken broth and bring to a rolling boil. Reduce the heat to medium-low and cover to simmer for 15-20 minutes until all the liquid is absorbed. Remove from the heat and fluff the quinoa with a fork. Set aside to cool.
Heat oven at 180°C. Place chicken breasts in a baking tray and rub with 1 tbsp olive oil. Sprinkle with salt and pepper to taste. Place a sheet of baking paper over the top of the chicken and bake in the oven for approximately 25 mins until cooked through. Remove from oven to cool for 5 mins. Slice thinly.
To toast the coconut chips, heat small pan on medium-high heat. Add coconut chips and stir gently with a wooden spoon until the chips start to brown. Once the chips are browning to a nice caramel colour, remove from heat to a small bowl and allow to cool.
Cut the mangoes in half. Scoop out the whole cheek. Slice into strips.
Cut the avocados in half and remove the seed. Scoop out the flesh with a spoon. Cut into strips.
Make the dressing by combining all the ingredients in a small jar with a screw top lid. Shake well to combine.
Combine the seeds and coconut in a small bowl.
Dress the salad leaves with a couple of tablespoons of the dressing and arrange on a salad plate. Sprinkle the cooked quinoa over the leaves. Layer the mango strips, then avocado strips and then the sliced chicken. Sprinkle the mixed seed and coconut mix over the layered salad.
Drizzle the remaining dressing over the salad and serve.
notes
I use activated seeds as they are easier to digest and also add a different flavour and crunchier texture.
You can use a different mix of seeds. Replace the chia seeds with flaxseeds or sesame seeds with hemp seeds.
This salad also tastes great without the chicken and would be a fantastic side salad for a summer bbq.
