Chicken, asparagus and quinoa citrus salad

Breakfast ideas!
October 31, 2016
Struggle with small portions?
November 2, 2016
Show all

Chicken, asparagus and quinoa citrus salad

It's only fair to share...Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+

Untitled design (48)

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!
Serves 1
Nutrition Cal     kJ     Carbs   Sug   Fat   Sat fat    Prot   Fibre    Sodium (mg) 501   2087   45.6     13    10.7    1.9         45.8     6        188
Ingredients
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
Directions
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.

Comments are closed.