This light but tasty chicken and tomato quinoa salad is perfect for a warm summer’s day. It’s packed full of delicious summer essentials including olives, mint and fresh tomatoes. For a more substantial meal, serve with a pitta bread and some natural yogurt. Visit our Greengrocers for fresh Evesham tomatoes.
Ready in: 20 minutes
1 red chilli, deseeded and finely chopped
1 garlic clove, crushed
400g chicken breast
1 ½ tbsp extra-virgin olive oil
300g vine tomatoes, roughly chopped
Handful pitted olives
1 red onion, finely sliced
100g feta cheese, crumbled
Small bunch mint leaves, chopped
Juice and zest of ½ lemon
Rocket leaves and cucumber, to serve
1. Cook the quinoa according to the packet instructions, rinse in cold water then set aside.
2. In a bowl, mix the butter, chilli and garlic into a paste. Cut the chicken breast into strips and toss in 2 tsp olive oil and some seasoning. Cook the chicken on a hot griddle pan for 3-4 minutes on each side or until cooked through. Place the cooked chicken on a plate and spoon the spiced butter on top, then set aside to allow the butter to melt.
3. Next, combine the tomatoes, olives, onion, feta and mint in a large mixing bowl and mix in the quinoa. Stir in the remaining olive oil along with the lemon juice and zest then season well.
4. Serve the quinoa on a bed of rocket and chopped cucumber and top with the chicken. Drizzle with any remaining butter left on the plate and enjoy.