Lemon Quinoa Chicken Salad
Ingredients
- 2 cups leftover chicken, chopped or shredded
- 250 g cooked quinoa
- 1 small clove of garlic, crushed
- 3 tbsp extra virgin olive oil
- 1 tsp fresh thyme leave
- 1 tsp Dijon mustard
- 1 lemon, zest and juice
- 1/2 tsp smoked paprika
- 100 g cucumber, chopped
- 2 spring onions, finely chopped
- 2 medium sized tomatoes, chopped
- 100 g canned sweetcorn, drained
Instructions
- Prepare the Dressing - in a small bowl, whisk together the minced garlic, lemon zest, lemon juice, smoked paprika, extra virgin olive oil, Dijon mustard, fresh thyme and a pinch of salt. Adjust seasoning to taste and set aside.
- Assemble the Salad - in a large bowl, combine the shredded leftover chicken, cooked quinoa, diced cucumber, sliced spring onions, chopped tomato and sweetcorn.
- Dress the Salad - pour the prepared dressing over the salad ingredients. Gently toss to combine, ensuring all the ingredients are well coated with the dressing.
- Serve - you can serve the salad as it is or on top of a bed of mixed lettuce leaves.
Notes
Storage Instructions
Serve immediately or store the salad in an airtight container in the fridge for up to two days.