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Help get NZ cooking: Light chicken salad

JEN PATERSON
Last updated 13:53 24/10/2012
Chicken salad
COULDN'T BE BETTER: Chicken and quinoa salad.

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NEED TO KNOW

Main ingredient Chicken
Type of dish Salad
Course Lunch
Cooking time <30 min
Serves/makes 2 - 4
Special options Gluten-free

This is a quick, easy and super healthy salad, which uses Quinoa (pronounced Keen-wa) which can be found in the bulk bins at good supermarkets. It's a super grain.

It makes a great light meal, or a hearty lunch.

Chicken Breast
Low fat Cottage Cheese
Sundried Tomatoes
Quinoa
Cucumber
Bell Peppers
Cherry Tomatoes
Carrots (any unused veggies left over at the end of the week work great too)

1. Butterfly the chicken breast and spread low fat cottage cheese in the middle. Add the sundried tomatoes and close - if baking wrap tight in tin foil and place in oven for 30-40 mins otherwise just place on the grill until juices run clear. Stand for a few minutes before slicing.

2. Cook the quinoa as you would with rice. I cook it in chicken stock to give it a bit more flavour.

3. Chop up cucumber, bell peppers, cherry tomatoes and carrots (any other veggies work well too). Keep these raw, mix with the chicken into the quinoa and serve.

 

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