Wednesday, 22 January 2014

Chicken quinoa salad with murcott mandarin and goats cheese

There are so many variations with quinoa. My ultimate favourite is to use it in salads and as a healthier alternative to rice.

I was inspired by a chicken salad dish from my visit to Richmond Hill café Larder. While it smells like feet when you enter the café, all will be forgiven when you see the golden glow of their walk in cheese fridge.

Here is my take on this summer salad

Items you need:

- 2 chicken thigh fillets
- 3 sprigs of thyme pounded
- 1 tsp garlic powder
- 1 Tbsp grated lemon zest
- 1 bunch of string beans (blanched)
- 1 Mandarin/ Murcott mandarin (skin peeled including the transparent casings)
- 1 tbsp. of goats cheese
- 2 tbsp. of tinned chickpeas
- 1 cup of cooked quinoa (Read packet labels for directions)
- 2 tbsp good olive oil
- 1 tbsp white wine vinegar

What's Next?:

1. Place the string beans, mandarin, quinoa, chickpeas in a large salad bowl.

2. Whisk the olive oil and white wine vinegar together to make a dressing and pour over the salad, fold through well.

3. Marinate the chicken with thyme, garlic, lemon zest, salt and pepper (to your desired amount). Pan fry the chicken 2 mins on each side. Keep flipping the chicken till its cooked through. This will result in the meat being tender and succulent.

4. Dish out the quinoa salad mix (to your desired amount) on to your plate and place the chicken pieces on top. Sprinkle the goats cheese last and serve immediately.

Tip: Goats cheese can be quite sticky and will disintegrate when mixed in the salad before placing the chicken on top. Use a fork to try and crumb the goats cheese and sprinkle on top last before serving.

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