Dan Churchill

Zesty Chicken Salad with Blueberries

Dan Churchill
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.

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EF

GF

NS

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Number of servings
2
Ingredients

300g skinless chicken breast sliced into strips

1 tsp olive oil

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, 240g) diced

1 cup (160g) fresh blueberries

Methodbased on 2 servings
1

Heat oil in a non-stick frypan over medium heat. 

2

Season chicken with salt and pepper and add to frypan. 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.

3

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

4

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

5

Add lemon wedges to serve.

Nutritional Informationper serving

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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