Chicken, Avocado and Quinoa Salad
A deliciously simple salad that’s perfect hot or cold, with chicken, avocado and quinoa with a coriander, garlic and lime dressing.
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Ingredients
- 300 grams quinoa
- 2 large, cooked chicken breasts
- 2 avocados
- 4 tablespoons Greek yoghurt
- 20 grams fresh coriander
- 5 cloves garlic
- 2 limes
- 4 tablespoons olive oil
Instructions
- Start by cooking your quinoa. Add the quinoa to a large saucepan with 600ml cold water. Bring to a simmer over a medium heat, then cook gently for 15-20 minutes until the quinoa is puffed up and soft. Leave to cool.
- For the dressing, peel and finely chop the garlic. Chop the coriander. Put in a bowl with the juice of one lime, the olive oil and a pinch of salt. Stir and leave to one side.
- Slice the chicken breasts. Peel and slice the avocado.
- To serve, spoon the quinoa into bowls. Top with the sliced chicken breast and avocado. Top each bowl with a spoonful of Greek yoghurt, a drizzle of the dressing and a wedge of lime.
