Chicken and Quinoa Salad

by Vashte on January 22, 2012

The salad can be made ahead as the flavour improves with a little time.


  • ½ cup pecan nuts
  • ½ cup uncooked quinoa
  • ½  tspn salt
  • 1 ¾  cup water
  • 1 Large organic double chicken breast fillet
  • 1 tspn black peppercorns
  • 1 small red onion, finely diced
  • 3 Tbspns parsely, chopped
  • 2 Tbspns sultanas
  • ⅓ cup natural fresh orange juice
  • ½ cup macadamia oil
  • 2 Tbsns  apple cider vinegar
  • Salt and pepper to taste.

How to make it work:

  1. In a hot dry frypan roast the pecans for a few minutes, stirring to brown evenly. Cool and chop coarsely.
  2. In a saucepan bring 1 cup of water, quinoa and salt to the boil, reduce the heat, cover the pan and simmer until all water has evaporated. Remove from the heat, fluff with a fork and stand covered for 10 minutes. Refrigerate until needed.
  3. Place the chicken fillets in a pan with the peppercorns and sliced onion and enough water to cover the chicken. Cover the pan, bring to a very gentle simmer and poach until the fillets are cooked through. Allow the chicken to cool in the poaching liquid, then remove and chop into smaller pieces.
  4. Combine chicken, rice, pecans, red onion, sultanas, and parsely in a bowl.
  5. Mix together the orange juice, macadamia oil and vinegar and pour over the salad. Toss to combine then season with salt and pepper.
  6. Cover and refrigerate overnight for flavours to develop.
  7. Bring salad to room temp to serve.

Serves 4.

Slight variation:

Add 1 cup of corn kernels & ½ cup cubed cooked pumpkin at step 4

When ready to serve, garnish with a dollop of 100% natural greek yoghurt and sprinkle with fresh mint.

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