Chicken, avocado and quinoa salad
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Quinoa gives this salad a light and fluffy texture. Enjoy all year round.
Ingredients
Quinoa
1 cup(s), (170g), rinsed
Ground paprika
1 tsp, mild
Lime juice
1½ tbs
Honey
1 tsp
Olive oil
2 tsp
Canned red kidney beans, rinsed, drained
1 can(s), (420g)
Avocado
½ medium, peeled, diced
Tomato(es)
1 medium, Roma, deseeded, chopped
Cooked skinless chicken breast
200 g, shredded
Rocket
2½ cup(s), (75g)
Lime(s)
1 medium, wedges, to serve
Instructions
1
Place quinoa in a large saucepan and cover with 2 cups (500ml) cold water. Bring to the boil. Reduce heat to low and simmer, covered, until all the water has evaporated (this should take about 12–15 minutes). Transfer to a large bowl. Add paprika and half the juice and stir to combine. Set aside for 5 minutes to cool.
2
Meanwhile, whisk honey, oil and remaining juice in a small bowl. Add dressing, beans, avocado, tomato, chicken and rocket to quinoa mixture. Season with salt and freshly ground black pepper. Toss to combine. Serve with lime wedges.
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