🍽️ Colorful Quinoa Chicken Salad

Name: Colorful Quinoa Chicken Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g Quinoa; 300 ml vegetable broth; 200 g chicken breast fillet; 1 large zucchini; 30 g black olives (pitted); 1 red bell pepper; 1 yellow bell pepper; 1 small handful sprouts; 100 g corn salad; 2 handfuls Lollo Bianco; 2 tbsp rapeseed oil; 1 tbsp grape seed oil; 3 tbsp white wine vinegar; 1 pinch sugar; salt; pepper (from the mill)

309 kcal · 30 min · 4 servings

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Ingredients

150 g Quinoa
300 ml vegetable broth
200 g chicken breast fillet
1 large zucchini
30 g black olives (pitted)
1 red bell pepper
1 yellow bell pepper
1 small handful sprouts
100 g corn salad
2 handfuls Lollo Bianco
2 tbsp rapeseed oil
1 tbsp grape seed oil
3 tbsp white wine vinegar
1 pinch sugar
salt
pepper (from the mill)

Instructions

1. Rinse the quinoa grains thoroughly with cold water.
2. Place the drained quinoa into a pot with boiling vegetable broth.
3. Let the quinoa simmer gently for about 15 minutes.
4. Remove the pot from the heat and let the quinoa cool down completely.
5. Rinse the chicken breast fillets under running water.
6. Pat the fillets dry with a kitchen towel.
7. Cut the chicken meat into thin strips.
8. Rinse the zucchini under running water.
9. Cut the zucchini in half lengthwise.
10. Slice the zucchini halves into thin rounds.
11. Rinse the bell peppers under running water.
12. Cut the bell peppers in half lengthwise.
13. Remove the seeds and white pith from the bell peppers.
14. Cut the bell pepper flesh into small cubes.
15. Rinse the salad leaves under running water.
16. Dry the salad leaves well or let them drain.
17. Tear the Lollo Bianco leaves into bite-sized pieces.
18. Put 1 tablespoon of rapeseed oil, grape seed oil, and vinegar into a small bowl.
19. Stir the oil and vinegar mixture well with a spoon.
20. Add some sugar, salt, and pepper to the dressing.
21. Season the dressing to taste with the spices.
22. Heat the remaining oil in a large frying pan.
23. Fry the chicken strips for about 5 to 6 minutes until golden brown.
24. Put the zucchini slices, olives, pepper cubes, sprouts, and cooled quinoa into a large salad bowl.
25. Add the prepared salad leaves to the bowl.
26. Add the fried chicken strips to the bowl.
27. Pour the dressing over all the ingredients.
28. Toss everything gently until the ingredients are evenly coated.
29. Season the finished salad once more with salt and pepper.
30. Serve the salad immediately while fresh.

Nutrition per serving

kcal: 309
Protein: 20 g · Fett/Fat: 12 g · Carbs: 30 g