Chicken and quinoa
( SERVES 4 )
A great salad to use up leftover roasted chicken.
If you can’t find Thai basil then use a small amount of chopped parsley or torn basil leaves.
|1||Lemon, finely grated zest|
|1 Tbsp||Grated fresh ginger|
|2 cloves||Garlic, crushed|
|1||Red chilli, finely sliced or chopped|
|2 Tbsp||Runny honey|
|2 Tbsp||Peanut butter|
|⅓ cup||Rice vinegar|
|¼ cup||Vegetable oil|
|1 pinch||Sea salt|
|1 cup||White quinoa, well washed|
|1||Yellow capsicum, or red, core and seeds removed, cut into thin slices|
|½||Red onion, very finely sliced|
|2 cups||Shredded chicken|
|1 large handful||Mint leaves|
|4 small bunches||Thai basil leaves|
|1||Cos lettuce, roughly shredded|
|1 handful||Roasted peanuts, roughly chopped|
|4 slices||Red chillies, very thin|
- Make the dressing, place all the ingredients in a clean screw top jar. Place on the lid and shake well. Remove the lid and taste, adding extra salt if needed. Set aside.
- Cook the quinoa according to the packet instructions. Set aside to cool.
- Place the cooled quinoa in a large bowl with the capsicum, red onion and cooked chicken. Add three-quarters of the chopped mint and the Thai basil leaves. Drizzle in a little dressing and toss gently to combine.
- Scatter the cos lettuce into the base of a large shallow serving platter. Top with the quinoa and chicken mixture. Scatter over the remaining chopped mint, the roasted peanuts and the chilli. Serve the remaining dressing in a small bowl.
See more of Kathy's dinner recipes