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

Method

  • 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
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At A Glance

  • Serves 4 people

Featured in

Sep 2017

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