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Suggest a better description1. Place quinoa and 160ml water in a saucepan over a high heat. Bring to the boil, cover and reduce heat to low. Simmer for 10 to 12 minutes or until liquid has been absorbed. Fluff with a fork and set aside to cool.
2. Cut the chicken into bite-sized pieces and cook for 8-10 minutes, stirring occasionally until browned all over and cooked through. Set aside in a heatproof bowl.
3. To make the dressing: place all the ingredients into a small bowl and whisk to combine. Set aside.
4. Place the tomato, spring onion, cucumber, walnuts, rocket leaves, mint and cooked quinoa in a mixing bowl and toss gently to combine. Add the dressing to the salad and toss gently to coat.
5. then mix all ingredients in a bowl
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (494g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 902 | ||
Calories from Fat: 637 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.8g | 94 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 34.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 2977.7mg | 103 % | |
Potassium 808.3mg | 21 % | |
Total Carbohydrate 59.2g | 17 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 52.3g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 902
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