Zesty Chicken Salad with Blueberries
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.
DF
EF
GF
NS
NF
Number of servings
2
300g skinless chicken breast sliced into strips
1 olive oil spray
salt & pepper, to taste
4 cups (120g) rocket
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) diced
1 cup (160g) fresh blueberries
Heat a non-stick frypan over medium heat.
Spray chicken with oil and season with salt and pepper.
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.
Toss rocket, 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)
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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