Chicken Over Quinoa Salad

Name: Chicken Over Quinoa Salad with Pesto Cashew Lime Dressing
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 100 Grams of White quinoa; 200 ML of Water; 1 Tsp of Salt; 200 Grams of Romaine lettuce; 150 Grams of Cherry tomatoes; 2 Tbsp of Olive oil; 30 Grams of Cashew nuts; 4 Grams of Garlic onion powder; 50 Grams of Green pesto; 1 Piece of Lime; 50 ML of Water; 1 Tsp of Salt

with Pesto Cashew Lime Dressing

Romaine lettuce, cherry tomatoes and quinoa tossed in a tangy, creamy pesto dressing.

Cals 672 · Prot 60 · Carbs 48 · Fat 27

Quick & Easy

Low Carb

20 min

Chicken Over Quinoa Salad with Pesto Cashew Lime Dressing

Romaine lettuce, cherry tomatoes and quinoa tossed in a tangy, creamy pesto dressing.

Cals 672 · Prot 60 · Carbs 48 · Fat 27

Quick & Easy

Low Carb

Ingredients

Chicken

Chicken breast

400 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Salad

White quinoa

100 Grams

Water

200 ML

Salt

0.5 Tsp

Romaine lettuce

200 Grams

Cherry tomatoes

150 Grams

Olive oil

2 Tbsp

Cashew dressing

Cashew nuts 2*

30 Grams

Garlic onion powder

4 Grams

Green pesto 2*4*

50 Grams

Lime

1 Piece

Water

50 ML

Salt

0.5 Tsp

Allergens

*2 Tree Nuts, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2802 / 672
Fats (g)	26.7
of which saturated (g)	4.4
Carbohydrates (g)	48
of which sugars (g)	8.3
Fibers (g)	9.1
Proteins (g)	59.6
Salt (g)	1.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.

2 Dressing

Meanwhile, add the cashew nuts, garlic onion powder, pesto, lime juice, olive oil, measured water and a pinch of salt to a food processor. Blend until smooth. Add more water if the dressing is too thick - this is your cashew lime dressing.

3 Fry chicken

Slice the chicken into strips. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken with a pinch of salt and pepper and fry for 5-7 min or until cooked through.

4 Prep

Meanwhile, roughly chop the romaine lettuce. Halve the cherry tomatoes.

5 Toss

In a large bowl, toss the quinoa, romaine lettuce and tomatoes in a drizzle of olive oil. Divide the salad among plates and top with the chicken. Drizzle the cashew lime dressing over the top.

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