Dan Churchill

Zesty Chicken Salad with Blueberries

Dan Churchill
PREP 10 MIN
COOK  10 MIN

Want to make your lunch salad quicker and easier? Dan tip: cut your chicken into strips to save cooking time and ensure crispy deliciousness. Blueberries add a natural sweetness.

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Number of servings
2
Ingredients

300g skinless chicken breast sliced into strips

1 olive oil spray

salt & pepper, to taste

4 cups (120g) rocket

1 14 cup (225g) pre-cooked quinoa warmed according to packet directions

1 lemon half zested & juiced and half cut in wedges

12 avocado (medium) diced

1 cup (160g) fresh blueberries

Methodbased on 2 servings
1

Heat a non-stick frypan over medium heat. 

2

Spray chicken with oil and season with salt and pepper.

3

Add to frypan and sear for 5-6 minutes or until golden brown on one side, flip and sear for another 4-5 minutes or until cooked through. Set aside.

4

Toss rocket, quinoa, lemon zest and juice together in a bowl and season with salt and pepper.

5

Divide salad between serving bowls and top with chicken, avocado and blueberries.

6

Add lemon wedges to serve.

Nutritional Informationper serving

Energy (kJ)

1742 kJ / 416 cals

Protein

41.1 g

Fat

13.9 g

Sat. Fat

3 g

Carbs

27.6 g

Sugar

10.9 g

Fiber

6.8 g

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