Quinoa Chicken Salad

Ingredients

• 150 g quinoa
• 300 ml Vegetable broth
• 200 g Chicken breast fillet
• 1 large zucchini
• 30 g black olives (pitted)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small handful sprouts
• 100 g lamb's lettuce
• 2 handfuls Lollo Bianco
• 2 tbsp Rapeseed oil
• 1 tbsp grape seed oil
• 3 tbsp white wine vinegar
• 1 pinch sugar
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash quinoa thoroughly and add to boiling broth. Simmer gently for about 15 minutes, then let cool.

2. 2.

   Rinse chicken breasts, pat dry, and slice into strips.

3. 3.

   Wash zucchini, trim ends, halve lengthwise, and cut into slices.

4. 4.

   Wash bell peppers, halve them, remove seeds, and dice.

5. 5.

   Wash salads, rinse, and drain. Tear Lollo Bianco into bite‑sized pieces.

6. 6.

   Whisk together 1 tablespoon rapeseed oil, grape seed oil, and vinegar to make a dressing. Season with sugar, salt, and pepper.

7. 7.

   Pan‑fry the chicken strips in remaining oil for about 5–6 minutes until golden brown.

8. 8.

   Combine zucchini, olives, bell peppers, sprouts, salads, and quinoa in a bowl. Toss with dressing and add the cooked chicken. Season with salt and pepper. Serve immediately.