Zesty Chicken Salad with Blueberries
PREP 10 MIN•COOK 10 MIN
Want to make your salad quicker and easier? Dan tip: cut your chicken into strips to save cooking time and ensure crispy deliciousness. Blueberries add a natural sweetness.
DF
EF
GF
NS
NF
Number of servings
2
300g skinless chicken breast sliced into strips
1 tsp olive oil
salt & pepper, to taste
4 cups (120g) arugula
1 1⁄4 cup (225g) pre-cooked quinoa warmed according to packet directions
1 lemon half zested & juiced and half cut in wedges
1⁄2 avocado (medium, 8.5 oz) diced
1 cup (160g) fresh blueberries
Heat oil in a non-stick skillet over medium heat.
Season chicken with salt and pepper and add to skillet. 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.
Toss arugula, quinoa, lemon zest and juice together in a bowl and season with salt and pepper.
Divide salad between serving bowls and top with chicken, avocado and blueberries.
Add lemon wedges to serve.
Energy (kJ)
1700 kJ / 406 cals
Protein
41 g
Fat
12.5 g
Sat. Fat
2.2 g
Carbs
27.5 g
Sugar
10.7 g
Fiber
8.5 g
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