What a fantastic zesty salad to quickly throw together when cooking for one!
High in protein to keep you feeling full, and with that satisfying crunch of perfectly cooked vegetables, this one is a show stopper!
A great option to whip together instead of resorting to takeaway, or to bring cold for lunch!
Cal kJ Carbs Sug Fat Sat fat Prot Fibre Sodium (mg)
501 2087 45.6 13 10.7 1.9 45.8 6 188
1/4 cup uncooked quinoa
Spray olive oil
1 teaspoon extra-virgin olive oil, divided
8 spears asparagus, ends trimmed and chopped
2 cloves garlic, minced
3/4 cup shredded cooked chicken
1 tangerine, half sliced and other half whole
100g non-fat greek yoghurt
1 pinch coarse salt and freshly ground pepper
2 cups red leaf lettuce
1: Cook the quinoa in boiling water until little spirals have formed, about 15 minutes. Drain.
2: Spray the oil in a small sauté pan and heat. Add the asparagus and sauté until crisp-tender, four minutes. Add the garlic and a pinch of salt and pepper; cook 30 seconds.
3: In a large bowl, toss together chicken, cooked quinoa, sautéed asparagus, and tangerine slices.
4: In a smaller bowl, whisk together the yogurt, remaining tangerine juice, and olive oil. Season with salt and pepper.
5: Arrange the salad over a bed of red leaf lettuce and drizzle with the dressing.
6: Serve immediately.