Chicken salad with asparagus and quinoa

If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus. You'll want to use this method every time you cook quinoa.

You'll need

200 gm (1 cup) quinoa, rinsed 2 tbsp olive oil 6 skinless chicken thigh fillets 2 bunches asparagus, trimmed, cut into 1cm pieces 2 salad onions, thinly sliced on a mandolin 3 cups (firmly packed) watercress sprigs 1 cup (firmly packed) mint   Tarragon-buttermilk dressing 125 ml (½ cup) buttermilk 60 gm mayonnaise 35 ml lemon juice 1 tbsp white wine vinegar 1 tbsp finely chopped French tarragon 1 small garlic clove, crushed


  • 01
  • Preheat oven to 220°C. Bring quinoa and 300ml water to the boil in a saucepan, then cover, reduce heat to low and cook until water is absorbed and quinoa is cooked (10-12 minutes). Spread on a large tray to cool.
  • 02
  • Meanwhile, heat oil in a large frying pan over high heat and fry chicken, turning once, until golden brown (5-6 minutes). Transfer to a baking tray lined with baking paper and roast until just cooked through (4-6 minutes). Rest for 5 minutes, then shred.
  • 03
  • Blanch asparagus until bright green (30 seconds to 1 minute), refresh and drain, then combine in a large bowl with quinoa, chicken, salad onion, watercress and mint.
  • 04
  • For tarragon-buttermilk dressing, whisk ingredients in a small bowl to combine and season to taste. Drizzle over salad to taste, toss to combine and serve.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Sep 2017

You might also like...

Fuss-free summer recipes


Flank steak tacos with corn, avocado and coriander

Fast autumn recipes


Crisp-skin duck with green papaya salad

Fast summer recipes


Rigatoni with chicken ragu and green sauce

Fast seafood recipes


Rigatoni with mushrooms pecorino and herb crumbs

Six fast noodle recipes


Flathead with crushed peas

Pumpkin pilaf with ricotta and pepitas


Egg sandwich

conversion tool