Quinoa & Brown Rice Salad with Chicken

Source: Coles Mag - September 2015 - Page 22

Serves 4 - Prep 15 min cooking 10 min
1 teaspoon smoked paprika
 2 tablespoons olive oil
 4 (about 150g each) Coles RSPCA approved chicken breast fillets
 2 x 250g pkt Coles Brand brown rice & quinoa ready in 90 Seconds
 120g pkt Coles Brand Australian spinach & red beetroot leaves salad mix
 100g Always Fresh fire roasted red pepper strips (roasted capsicum)
 2 celery sticks, thinly sliced
 1/2 small red onion, thinly sliced
 2 tablespoons apple cider vinegar
 1 teaspoon Dijon mustard
 1/3 cup (50g) unsalted cashews, coarsely chopped

  1. Combine the paprika and half the oil in a small bowl. Rub oil mixture over the chicken to coat. Preheat a barbecue grill or chargrill on medium. Cook the chicken for 4-5 mins each side or until cooked through.
  2. Step 2
  3. Meanwhile, heat the rice mixture in microwave following packet directions. Place in a large bowl. Stir in the spinach salad mix, capsicum, celery and onion. Whisk the vinegar, mustard and remaining oil in a bowl to combine. Add to salad and combine.
  4. Step 3
  5. Thinly slice the chicken and place over salad. Top with the cashews.

Vic Lic

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