Chicken, quinoa and kale salad bowl

You're going to love our dairy free chicken, quinoa and kale salad bowl, so easy to make, high in fibre, protein, iron - gluten free with a vegan option, this salad is nutritious, delicious and super-satisfying!

Serves: 4
Time to make: 30 mins

Total cost: $ 19.32 / $ 4.83 per serve

(at time of publication)

Ingredients

3 tablespoons olive oil
juice and zest of 1 lemon
1 cup quinoa
400g chicken breast, sliced
2 x 120g bags mixed kale and spinach
2½ cups green beans, trimmed
²/³ cup strawberries, halved or quartered
1 avocado, sliced to serve
¹/³ cup roughly chopped toasted almonds, to serve

Instructions

1 In a medium bowl, combine olive oil and lemon juice and zest. Season with black pepper and place half in a small jug for dressing. Place chicken pieces into the bowl and toss to coat. Set aside for 10 minutes.

2 Rinse quinoa and place in a saucepan with 2 cups water. Bring to the boil, reduce heat and simmer for about 10 minutes, until liquid is absorbed. Fluff with a fork and transfer to a bowl to cool.

3 Heat a frying pan over medium. Place marinated chicken in hot pan and cook for about 10 minutes, until cooked through.

4 Meanwhile, bring a pot of water to the boil. Drop beans in and cook for 1-2 minutes. Drain and place in iced water to refresh.

5 In a large bowl, place quinoa, kale, beans and strawberries, gently toss. Arrange on a platter and top with avocado, chicken and almonds. Drizzle over dressing and serve.

Nutrition Info (per serve)

Kilojoules 2440kJ

Calories 584cal

Protein 36g

Total fat 33g

–Saturated fat 5g

Carbohydrates 30g

–Sugars 5g

Dietary fibre 12g

Sodium 80mg

Calcium 220mg

Iron 6mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.