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Protein-Packed Chicken & Quinoa Salad
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Protein-Packed Chicken & Quinoa Salad

Protein-Packed Chicken & Quinoa Salad

with Avocado and Rocket

This hearty Chicken, Quinoa & Avocado Salad is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Tags:
Low Salt
Spicy
Under 550 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

50

Red and Black Quinoa

1

Sriracha Sauce

2

Medium Tomato

210

Diced Chicken Thigh

1

Avocado

2

Ground Cumin

1

Spring Onion

½

Black Beans

1

Lime

40

Wild Rocket

1

Coriander

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Nutritional information

Energy (kcal)527 kcal
Energy (kJ)2205 kJ
Fat27 g
of which saturates6 g
Carbohydrate29 g
of which sugars6 g
Protein40 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Cook the Quinoa
1

Bring a large saucepan of water to the boil over high heat. When boiling, stir in the quinoa and a pinch of salt. Bring back to the boil. Lower the heat and simmer until the quinoa has doubled in size and the seed has visibly split, 12-15 mins. Drain into a sieve and run under cold water to cool the quinoa. Once cooled, stand the sieve over the saucepan to drain fully.

Prep Time
2

Meanwhile, drain and rinse the black beans in a sieve. Put in a large bowl. Trim the spring onions then thinly slice. Chop the tomatoes into 1cm chunks. Add the spring onion and tomatoes to the bowl, set aside. Zest and halve the lime. Roughly chop the coriander (stalks and all). Set aside. Pop the chicken and cumin in a large bowl. Use your hands to rub the flavours over the chicken. IMPORTANT: Wash your hands after handling raw meat.

Fry the Chicken
3

Heat a splash of oil in a large frying pan over medium-high heat. When hot, add the chicken and season with salt and pepper. Cook, stirring, frequently until nicely browned and cooked through. This will take around 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Avo Time!
4

Meanwhile, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides onto a chopping board. Cut into 2cm chunks and add to the beans, onion and tomato in the bowl. Stir in the lime zest. Squeeze in the lime juice and season with salt and pepper.

Finish Up
5

When the quinoa is cooked and cooled, add to the bowl with the salad and mix together gently. When the chicken is cooked and you are ready to serve, add the rocket and half the coriander and mix everything together until the leaves are evenly coated and everything is well combined.

Serve
6

Share the salad between your bowls and top with the cooked chicken. Snip the corner off the sriracha sachet and drizzle over the chicken (be careful it's spicy!). Finish with a sprinkle of remaining chopped coriander. Enjoy!